Madeleine Hull
The carnivore diet, consisting solely of animal products, has sparked concerns about the risk of vitamin C deficiency and subsequent scurvy. However, contrary to popular belief, this diet does not lead to scurvy. While vitamin C is predominantly found in plant-based foods, fresh meat contains a sufficient amount to prevent scurvy. This is because vitamin C absorption is more efficient on a carnivore diet, and glucose, which competes with vitamin C for absorption, is minimal in the absence of carbohydrates. Additionally, the belief that meat lacks vitamin C is based on the USDA's untested assumption that muscle meat contains zero vitamin C. As a result, those adhering to a carnivore diet can obtain adequate vitamin C from fresh meat, avoiding the deadly consequences of scurvy.
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What You'll Learn
Fresh meat contains vitamin C
Scurvy is a deadly consequence of vitamin C deficiency. It is often associated with the carnivore diet because vitamin C is believed to come only from plant sources. However, this is a misconception.
Fresh meat, particularly muscle meat, contains vitamin C. According to Dr. Robert Kiltz, if you eat 1000 grams (2.2 lbs) of fresh muscle meat per day, you will consume enough vitamin C to prevent scurvy. This is because, in the absence of carbohydrates, vitamin C absorption improves. Additionally, the body's vitamin C requirement decreases on a carnivore diet.
Research has shown that fresh beef contains approximately 1.6 mcg/g of vitamin C in grain-fed meat and 2.56 mcg/g in grass-fed meat. This evidence dispels the claim by the USDA that meat contains no vitamin C. In fact, Amber O'Hearn discovered that the USDA had never tested meat for vitamin C content.
Furthermore, Dr. Sean Baker highlights that fresh meat not only prevents but also cures scurvy, a fact that has been scientifically verified for over 100 years. This was well-documented among nineteenth-century Arctic explorers.
Therefore, consuming fresh meat on a carnivore diet provides sufficient vitamin C to prevent scurvy, as long as the diet does not consist solely of dried and preserved meats, which was the case for British sailors who developed scurvy.
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Vitamin C absorption is more efficient on a carnivore diet
The carnivore diet is based on animal products, which are not typically rich sources of vitamin C. This has led to concerns about the potential for vitamin C deficiency, which can cause scurvy. However, several sources suggest that vitamin C absorption is more efficient on a carnivore diet, preventing a deficiency and, by extension, scurvy.
Firstly, it is important to note that fresh meat does contain a small but sufficient amount of vitamin C. This was evidenced by Amber O'Hearn, who discovered that the USDA's claim that meat contains no vitamin C was based on an assumption rather than empirical testing. Additionally, research from the Paleo Medicina group in Hungary found that serum vitamin C levels were normal in patients following a carnivore diet.
Secondly, the absence of carbohydrates in a carnivore diet may enhance vitamin C absorption. Glucose and vitamin C share a cellular transporter, and when glucose levels are high, vitamin C absorption is inhibited. In a meat-only diet, glucose levels in the intestines are minimal, allowing for increased vitamin C absorption. Furthermore, studies have shown that participants on a ketogenic diet had higher vitamin C levels than those on a moderate-carb diet, suggesting that vitamin C absorption is more efficient on a low-carbohydrate diet.
It is worth mentioning that the required amount of vitamin C may be lower on a carnivore diet. While adults typically need around 75-90 mg of vitamin C per day, this recommendation is based on a standard diet and may not apply directly to a carnivore diet. On a low-carb diet, the required amount of vitamin C is hypothesized to be lower, possibly due to the reduced competition with glucose.
In conclusion, while the carnivore diet relies primarily on animal products that are not traditionally considered rich sources of vitamin C, vitamin C absorption is more efficient in this dietary context. The combination of sufficient vitamin C in fresh meat, enhanced absorption due to low carbohydrate intake, and potentially reduced requirements contributes to preventing vitamin C deficiency and scurvy in those following a carnivore diet.
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Vitamin C requirements are lower on a carnivore diet
The carnivore diet, consisting solely of animal products, is often associated with vitamin C deficiency and scurvy. However, this notion stems from the belief that meat contains no vitamin C, which has been refuted by researchers. Fresh meat, the cornerstone of the carnivore diet, not only prevents but also cures scurvy, as evidenced by its effectiveness in treating nineteenth-century Arctic explorers.
Vitamin C, also known as ascorbic acid, is essential for various bodily functions, including immune system enhancement and wound healing. While it is commonly found in plant-based foods, the carnivore diet necessitates obtaining it from animal sources. Interestingly, Amber O'Hearn's investigation revealed that meat does contain a small but sufficient amount of vitamin C, particularly within the context of a fully carnivorous diet.
The efficiency of vitamin C absorption in a carnivore diet is heightened due to the absence of glucose competition. This results in a decreased requirement for vitamin C, as the body can more effectively utilise the vitamin from fresh meat sources. This is supported by research from the Paleo Medicina group in Hungary, which found normal serum vitamin C levels in patients adhering to a carnivore diet.
Furthermore, Dr. Shawn Baker asserts that the carnivore diet provides all necessary nutrients, including vitamin C, from animal sources. Organ meats and seafood can also increase vitamin C intake on a carnivore diet. It is important to note that vitamin C deficiency is rare and primarily associated with lifestyle choices such as alcohol consumption.
In conclusion, while the carnivore diet may seem devoid of vitamin C due to its exclusion of plant-based sources, the body's requirements for this vitamin are lower on such a diet. Fresh meat provides sufficient vitamin C, and the absence of glucose competition enhances absorption. However, individuals considering significant dietary changes or supplements should consult healthcare specialists for personalised advice.
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Vitamin C deficiency is rare
Scurvy is a severe vitamin C deficiency that can cause bleeding gums, loosened teeth, and bleeding under the skin. It is caused by a lack of fresh fruits and vegetables in one's diet. Certain conditions can increase the body's vitamin C requirement, such as breastfeeding, hyperthyroidism, and tobacco usage.
When following a carnivore diet, vitamin C deficiency and scurvy are not significant concerns. This is because, contrary to popular belief, meat does contain a small but sufficient amount of vitamin C, especially in the context of a fully carnivorous diet. Fresh meat is key, as canning and preservation processes destroy vitamins due to the high heat involved.
Furthermore, on a meat-only diet, vitamin C absorption is more efficient due to the absence of glucose, which competes with vitamin C for absorption. Research has shown that participants on a ketogenic diet had higher vitamin C levels than those on a moderate-carb diet.
While vitamin C deficiency is rare on a carnivore diet, it is important to note that the carnivore diet has not been extensively studied, and future research may provide additional insights into its nutritional implications.
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British sailors ate dried meat, not fresh meat
Scurvy is a deadly consequence of vitamin C deficiency. It is often associated with the British sailors' diet of dried meat, which is distinct from the modern carnivore diet that includes fresh meat.
The British sailors' diet, which consisted primarily of dried and salted meat, has been linked to the development of scurvy. This is because the preservation processes of that time, such as salting and drying, destroyed many of the vitamins in the meat, including vitamin C. Additionally, the high-carbohydrate items that comprised the rest of their diet may have exacerbated the problem. Carbohydrates and vitamin C share a similar molecular structure, and when they compete for absorption, glucose wins out, further inhibiting vitamin C absorption.
In contrast, the modern carnivore diet includes fresh meat, which has been scientifically verified to prevent and cure scurvy. This is because fresh meat contains a sufficient amount of vitamin C, especially in the context of a fully carnivorous diet. The absence of carbohydrates in a carnivore diet also reduces competition with vitamin C absorption, ensuring that the body absorbs enough vitamin C to prevent scurvy.
It is important to note that the British sailors' diet was not solely responsible for scurvy. The long-term absence of fresh produce and the overall nutritional barrenness of their diet also contributed to this health issue. However, the inclusion of fresh meat in their diet could have potentially mitigated the severity or incidence of scurvy.
Furthermore, it is worth mentioning that the British sailors' diet was not limited to dried meat. They also consumed ship's biscuits, cheese, butter, and, on occasion, fresh bread and meat. However, the availability of fresh provisions depended on their location and access to ports.
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Frequently asked questions
Fresh meat contains a small but sufficient amount of vitamin C to prevent scurvy. In addition, vitamin C absorption is more efficient on a carnivore diet as glucose inhibits vitamin C absorption, and a carnivore diet is low in glucose.
Generally, it is believed that adults need to consume about 75-90 mg of vitamin C every day. However, on a low-carb diet, you may need less.
Scurvy is a severe vitamin C deficiency that can cause bleeding gums, loss of teeth, joint dysfunction, and non-healing wounds.
