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Ascorbic acid isn't made from oranges.  Most vitamin C supplements on the market use synthetic vitamin C or ascorbic acid. The majority of this synthetic vitamin C is originally derived from GMO corn and processed with chemicals like acetone (think: nail polish remover) that are not used in the production of organic certified products.  A growing amount of evidence shows a correlation between high consumption of synthetic ascorbic acid and health implications such as thickening arteries and the formation of genotoxins that can even lead to cancer.

Artificial chemical synthesis Vitamin C is produced from glucose by two main routes. The Reichstein process developed in the 1930s uses a single pre-fermentation followed by a purely chemical route. The more modern Two-Step fermentation process was originally developed in China in the 1960s, uses additional fermentation to replace part of the later chemical stages. Both processes yield approximately 60% vitamin C from the glucose feed. In 1934, the Swiss pharmaceutical company Hoffmann-La Roche was the first to mass produce synthetic vitamin C, under the brand name of Redoxon. Main producers today are BASF/ Takeda, Roche, Merck and the China Pharmaceutical Group Ltd of the People's Republic of China.

Synthetic vitamin C is simply a stripped down, isolated version of vitamin C; devoid of the micronutrients, dietary fiber and phytochemicals (eg. bioflavonoids) found in vitamin-rich wholefoods.


Organic, truly au naturel, vitamin C refers to whole food vitamin C occurring in its natural state. 

Best Sources of Vitamin C

The acerola cherry has an extremely high vitamin C content. In fact, it has one of the highest vitamin C contents of any other food, topped only by camu camu (which has an extremely bitter flavor, making it difficult to make yummy products with). Acerola is loaded with over 150 phytonutrients. In other words, it has a complete vitamin C complex.

Health Benefits of Vitamin C

1.May reduce your risk of chronic disease 
2.May help manage high blood pressure 
3.May lower your risk of heart disease 
4.May reduce blood uric acid levels and help prevent gout attacks 
5.Helps prevent iron deficiency 
6.Boosts immunity 
7.Protects your memory and thinking as you age


1.Manages Diabetes 
2.Anticancer Potential 
3.Anti-aging Properties 
4.Boosts Immunity 
5.Improves Metabolism 
6.Improves Heart Health 

7.Aids in Digestion

The function of Vitamin C in our Body


 As a participant in hydroxylation, vitamin C is needed for the production of collagen in the connective tissue. These fibres are ubiquitous throughout the body; providing firm but flexible structure. Some tissues have a greater percentage of collagen, especially: skin , mucous membranes , teeth and bones. Vitamin C is required for synthesis of dopamine, noradrenaline and adrenaline in the nervous system or in the adrenal glands. Vitamin C is also needed to synthesise carnitine, important in the tranfer of energy to the cell mitochondria. It is a strong antioxidant. The tissues with greatest percentage of vitamin C — over 100 times the level in blood plasma — are the adrenal glands, pituitary , thymus , corpus luteum, and retina. The brain, spleen, lung, testicle, lymph nodes, liver, thyroid, small intestinal mucosa, leukocytes, pancreas, kidney and salivary glands usually have 10 to 50 times the concentration present in plasma.

3000 mg per day - Vitamin C Foundation's recommendation. 

6000-12000 mg per day – Thomas Levy , Colorado Integrative Medical Centre recommendation. 

6000-18000 mg per day - Linus Pauling's daily recommendation

Some History of Vitamin C

 The need to include fresh plant food in the diet to prevent disease was known from ancient times. Native peoples living in marginal areas incorporated this into their medicinal lore. For example, infusions of pine needles are used in the arctic zone, or the leaves from species of drought resistant trees in desert areas. Through history the benefit of plant food for the survival of sieges and long sea voyages was recommended by enlightened authorities. In the seventeenth century Richard Woodall, a ship's surgeon to the British East India Company, recommended the use of lemon juice as a preventive and cure in his book "Surgeon's Mate“. The early eighteenth century Dutch writer, Johannes Bachstrom, gave the firm opinion that "scurvy is solely owing to a total abstinence from fresh vegetable food, and greens; which is alone the primary cause of the disease." The first attempt to give scientific basis for the cause of scurvy was by a ship's surgeon in the British Royal Navy, James Lind, who at sea in May 1747 provided some crew members with lemon juice in addition to normal rations while others continued on normal rations alone. In the history of science this is considered to be the first example of a controlled experiment comparing results on two populations of a factor applied to one group only with all other factors the same. The results conclusively showed that lemons prevented the disease. Lind wrote up his work and published it in 1753. It was 1795 before the British Navy adopted lemon or lime juice as standard issue at sea. The name antiscorbutic was used in the eighteenth and nineteenth centuries as a general term for those foods known to prevent scurvy even though there was no understanding of the reason for this.  In 1933/1934, the British chemists Sir Walter Norman Haworth and Sir Edmund Hirst, and independently the Polish Tadeus Reichstein, succeeded in synthesizing the vitamin, the first to be artificially produced. This made possible the cheap mass production of Vitamin C. Haworth was awarded the 1937 Nobel Prize for Chemistry largely for this work. In 1959 the American J.J. Burns showed that the reason why some mammals were susceptible to scurvy was due to the inability of their livers to produce the active enzyme L-gulonolactone oxidase, which is the last of the chain of four enzymes which synthesise ascorbic acid.

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