Scurvy is often thought of as a disease caused solely by a lack of vitamin C. While that’s true, what many people don’t realize is that the overconsumption of carbohydrates can play a direct role in the development of scurvy.

How Carbs Contribute to Scurvy

Carbohydrates, especially refined sugars and processed grains, interfere with the body’s ability to absorb and utilize vitamin C. This happens because glucose and vitamin C use the same transport mechanisms to enter cells. Since glucose is more abundant in high-carb diets, it competes with vitamin C for absorption. When glucose levels are elevated, vitamin C uptake decreases, leading to deficiencies even if some vitamin C is present in the diet.

The Science Behind It

• Glucose and Vitamin C Use the Same Transporters
  Both rely on the same GLUT1 and GLUT3 transporters. When there’s too much sugar in the bloodstream, vitamin C gets crowded out, reducing its effectiveness.
• High Insulin Levels Decrease Vitamin C Circulation
  Diets high in carbohydrates lead to higher insulin levels, which can reduce the amount of vitamin C available in the bloodstream.
• Increased Oxidative Stress
  A diet rich in refined carbs increases oxidative stress and inflammation, which further depletes vitamin C since the body needs it to combat free radicals.

Historical and Modern Evidence

Historically, scurvy was a disease of sailors who lacked fresh fruits and vegetables. However, even today, people on high-carb, processed-food diets experience symptoms of vitamin C deficiency despite having access to food. This is because their bodies struggle to absorb enough vitamin C due to excessive sugar intake.

How to Prevent Carb-Induced Scurvy

1. Reduce Processed Carbs and Sugars – Lowering carbohydrate intake helps improve vitamin C absorption.
2. Increase Whole Food Sources of Vitamin C – Citrus fruits, bell peppers, and leafy greens provide bioavailable vitamin C.
3. Prioritize Protein and Healthy Fats – A well-balanced diet with adequate protein and fat reduces sugar spikes and improves nutrient absorption.
4. Consider Vitamin C Supplementation – If your diet is high in carbs, additional vitamin C may be necessary to compensate for reduced absorption.

Final Thoughts

Yes, scurvy is caused by a deficiency in vitamin C, but a high-carb diet can make that deficiency worse by blocking its absorption. Reducing carb intake while ensuring an adequate supply of vitamin C is the best way to prevent this condition. If you’re eating plenty of carbs and still experiencing symptoms like fatigue, bleeding gums, or slow wound healing, it might be time to rethink your diet.