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A nice quote I found:

“Vitamin C is required to form collagen in the body, and it does this – despite being described everywhere as an antioxidant – by oxidation. Vitamin C’s role in collagen formation is to transfer a hydroxyl group to the amino acids lysine and proline. Meat, however, already contains appreciable quantities of hydroxylysine and hydroxyproline, bypassing some of the requirement for vitamin C. In other words, your vitamin C requirement is dependent upon how much meat you do not eat.”


More information on Vitamin C from Empirica:

10 mg of Vitamin C is enough to prevent scurvy. So says Wikipedia. Fresh meat provides that.

In case anyone’s wondering, I haven’t taken any supplements since starting ZC. No signs of scurvy 🙂