The cost-of-living squeeze and poor diets are putting people at a higher risk of developing scurvy, with a case caused by an acute vitamin C deficiency recently treated at Sir Charles Gairdner Hospital in Perth.
The cost-of-living squeeze and poor diets are putting people at a higher risk of developing scurvy, with a case caused by an acute vitamin C deficiency recently treated at Sir Charles Gairdner Hospital in Perth.
I would not have thought this possible, since Vitamin C is added to so many processed foods these days.
Is it cheaper to leave vitamin C away? Or is it a conservation/by product? I’m asking because if they can leave it away they’ll do so. But I’m no expert in food processing nor vitamin addition laws.
Sometimes it’s used for flavour, and sometimes it is used to regulate acidity.
We thought we cured scury, like, 6 times and it keeps coming back.
“Arrr you’ll never defeat me” - scurvy probably