The best form of vitamin C is very old – very old. It’s original, you could say.
Back in the golden days, vitamin C powders were all made from the Sago Palm or from cherries. And boy, they were amazing powders.
Sadly today, most products are manufactured with cheaper ingredients for bigger profits, and vitamins are no exception. Many vitamin C supplements are now made from highly processed, high fructose corn sources, and these typically irritate the stomach and bowels.
To complicate matters more, today we have GMO corn, so vitamin C from “corn” may be even less nutritious, toxic, and are really a worthless source for this essential nutrient. So search for the brands using pure and natural fruit sources, specifically from the Sage Palm and from acerola.
They aren’t widely promoted, but they are out there.
NOW is a vitamin company that’s been around since the 1920s, and they still sell the old school vitamins that I highly recommend. I have links to their awesome vitamin C at the end of this article.
Acerola (Malphighia glabra) is a small tree that grows in dry forests.
It produces an abundance of bright red fruit with several small seeds that look similar to the European cherry, and is known in the Antilles, Barbados, and Puerto Rico as the West Indian cherry tree.
The mature fruits are juicy and soft with a tart flavor. Acerola grows wild in northeastern Brazil, and is native to northern South America, Central America, and Jamaica. Its cousin, M. punicifolia, grows as far north as Florida and Texas.
Vitamin C from acerola is one the richest known sources of vitamin C.
Oranges provide 500 to 4,000 parts per million (ppm) of vitamin C, or ascorbic acid, whereas acerola provides ascorbic acid in a range of 16,000 to 172,000 ppm.
Acerola contains up to 4.5% vitamin C, compared to 0.05% in a peeled orange. The vitamin C content of acerola varies depending on ripeness, season, climate, and locality.
As the fruit begins to ripen, it loses a great deal of its vitamin content, so most commercially-produced acerola is harvested while the fruit is still green.
Vitamin C + More
Acerola also provides twice as much magnesium, pantothenic acid, and potassium as oranges provide. It also contains vitamin A (4,300 to 12,500 IU/100 g, compared to approximately 11,000 IU for raw carrots), thiamine, riboflavin, and niacin in concentrations comparable to those in other fruits.
How Much Vitamin C Do You Need?
Humans do not produce Vitamin C in their livers like all other animals do, so we need more Vitamin C than you think. It depends upon the individual, though, and every one is different.
I typically recommend beginning with 1,000 mg. of vitamin C each day, and you can increase by 1,000 mg. daily until you have a loose stool. Remain at this dose, or slightly below, to maintain a soft stool.
When you are detoxing, you can split the daily dosage into a maximum of three (3) doses, if preferred. You can also increase your vitamin C when needed during a detox, if you are getting a cold or the flu, or if your stools become dry for some reason.
When your body is saturated with natural and healthy forms of vitamin C, constipation is rarely a problem, and your bowels will eliminate solid wastes two to three times a day, typically after meals, just like babies do.
Avoid Vitamin C Made From Corn
Supplementing daily with vitamin C is very important, but make sure you select a brand that is made from acerola or the Sago Palm. It’s worth it.
Or just eat more cherries …
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Note: This article is for informational purposes only, and is educational in nature. The FDA may not have evaluated some of the statements. This article is not intended to diagnose, treat, cure, or prevent any disease. Please discuss with your own, qualified health care provider before adding supplements or making any changes to your dietary program.
Before taking vitamins, consult your doctor; pre-existing medical conditions or medications you are taking can affect how your body responds to multivitamins.
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