The Hindu Business Line : Pack in lots of `C'

Jessica's left leg throbbed. The pain kept her awake at nights. When the doctor pressed her foot, he found no pulse. The diagnosis: atherosclerosis in the leg's artery. To improve her blood circulation, she began cycling. Simultaneously, she took the prescribed vitamin E, B-complex, zinc, selenium, lecithin and calcium. Her condition improved slightly. But it was only when the doctor added vitamin C to her supplements that the pulse in her left foot became normal and the ache stopped completely.

Rarely do we give vitamin C its place in the sun. We call it a `beauty' vitamin because it makes collagen, a soft organic cement that gives our skin the smooth youthful look and prevents sagging or wrinkling. In fact, nutrition-oriented doctors consider it one of the frontrunners on the healing track. They point out that every human being is `hypoascorbemic', meaning thatour body cannot produce sufficient ascorbate (vitamin C). Ideally, a team of four enzymes — D-g acid, D-g acid lactone, L-g and L-g oxidase — converts glucose into vitamin C.

Inexplicably, we have the first three enzymes, while the fourth doesn't exist in our system. That's why we aren't bio-chemically armed against toxins and stress as strongly as we deserve. When animals such as cows, cats, apes, etc are exposed to carcinogens, their bodies instantly flood themselves with self-synthesised vitamin C. Not ours. This makes us vulnerable to viral illnesses (colds, fever, jaundice, etc); bacterial toxicity (whooping cough, tetanus); injuries and cancers.

Naturally, we need to protect our body with this vital vitamin through our food intake. Since it cannot be stored, we need to eat it every day. As 75 per cent of it gets ejected through urine (as it's water-soluble) in 24 hours, we need to have hefty doses. An averagely healthy person should aim for 1,500-2,000 mg of vitamin C daily at 500 mg per dose. Eating sweets, being too long in the sun, having certain medications, being under mental stress, and smoking call for an additional 500-1,000 mg.

According to Drs F.R. Klennner and R. Cathcart who have treated about 10,000 patients with vitamin C, the sicker the patient, the higher his/her body tolerance for vitamin C. Body tolerance signifies the maximum vitamin C that can be had without side-effects like gas or the runs. Apparently, the increase of our body tolerance for vitamin C when we are ill is a sign that our system cries for extra ascorbate in a crisis.

Health benefits

Anecdotal evidence and studies show the positive difference vitamin C makes to our health. In Jessica's case, for example, vitamin C normalised her elevated blood-fat levels, de-clogged her arteries and reversed atherosclerosis. Other impressive benefits that have been noted are:

Reverses aging: In England, when 76-year-olds were given 120 mg of vitamin C daily, their white blood cell levels rose to that of 3-year-olds.

Prevents heart disease: A University of California study concluded that men on a diet rich in vitamin C with high levels of ascorbate in their systems were less likely to get heart problems. Note: Heart-attack survivors who included high doses of vitamin C in their diet showed better and quicker healing of their damaged heart tissue.

Protects eyes: A long-running study found that women under 60 who took supplements of vitamin C for 10 years had reduced their risk of getting cataracts.

Armours against cervical cancer: A study that compared diets showed that women diagnosed with cervical dysplasia ate hardly any vitamin C as compared to women without cervical dysplasia. (`Dysplasia' means `abnormal development' but not necessarily cancer.) Earlier, only vitamin A and folate were considered to prevent cancer and tumours. Now, vitamin C has joined this elite club.

Improves immunity: Researchers at the American National Cancer Institute say that vitamin C disallows any virus from weakening our immune system. Moreover, vitamin C promotes the production of interferon — a defence chemical — that guards healthy cells.

An oft-asked question is: Are vitamins best taken on an empty stomach Or with meals? Most vitamins — C, A, Bs, and E — are most effective when ingested with meals. This reduces the chances of an upset stomach.

Logically, eating a balanced meal stimulates enzymes to work optimally. They ensure that the vitamins are thoroughly metabolised and pushed via the bloodstream right into the cells. Moreover, certain co-nutrients synergise and help us absorb vitamin C better. Bioflavonoids in most fruits and resveratrol in grapes enhance the bio-availability of vitamin C from the supplements. To add punch to its power as an anti-oxidant, pop a vitamin C pill with vitamin-C rich fruits — amla, papaya, mango, lemon, orange, guava, strawberries, grapefruit, and kiwi; and vegetables — capsicum, broccoli, cauliflower, peas, and sweet potatoes. I believe that 100 gm of cauliflower contains 55 mg of vitamin C after boiling; 70 mg after steaming and 82 mg after microwaving. Good! That makes it more edible.

Finally, vitamin C gladly supports vitamins A and E to make a formidable anti-aging brigade. Each time this trio destroys the free rogue radicals that try to oxidise our insides, millions of cells are saved and given a wonderful chance to live longer and lead a healthier existence.

(The writer is co-author of the book, Fitness for Life.)

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