For years, mainstream nutrition has promoted vitamin C as an essential nutrient, primarily found in citrus fruits like oranges and lemons. The claim that vitamin C is necessary to prevent scurvy has been used to justify the need for fruit and vegetable consumption. However, historical evidence, modern carnivore diet research, and a closer examination of the actual science suggest that this narrative is misleading. Not only can humans live without plant-based sources of vitamin C, but a diet consisting exclusively of meat can also provide adequate amounts of this nutrient.

The Myth of Vitamin C and Citrus Fruits

The common belief is that without vitamin C from plant sources, people will develop scurvy, a disease caused by prolonged deficiency. While it is true that scurvy results from insufficient vitamin C intake, the assumption that citrus fruits are the only solution is flawed.

Where Did This Idea Come From?

The association between citrus fruits and scurvy prevention dates back to the 18th century when British sailors, known as “Limeys,” were given lemons and limes to prevent the disease. However, this intervention was based on observation rather than an understanding of human nutrition. The real issue was not the lack of fruit, but the highly processed and nutrient-deficient diets these sailors were consuming—often consisting of dried grains and preserved foods devoid of fresh meat.

Can You Get Enough Vitamin C from Meat?

Despite widespread belief, fresh meat contains small but bioavailable amounts of vitamin C, making it possible to prevent scurvy without plant consumption.

Evidence That Meat Contains Vitamin C

1. Inuit and Carnivorous Societies:
   • Indigenous groups such as the Inuit thrive on all-meat diets without suffering from scurvy. Their traditional diet includes raw organ meats, fresh fish, and other animal products, which provide sufficient vitamin C.
   • In Arctic conditions where plant foods are scarce, people have survived for generations on a meat-based diet without symptoms of deficiency.
2. Fresh vs. Cooked Meat:
   • While excessive cooking can reduce vitamin C content, consuming raw or lightly cooked meat preserves enough of this nutrient.
   • Organ meats like liver, heart, and kidney contain more vitamin C than muscle meat, further supporting the idea that a carnivorous diet can meet nutritional needs.
3. Minimal Requirements for Vitamin C in Low-Carb Diets:
   • High carbohydrate consumption increases the body’s demand for vitamin C due to competition with glucose for cellular uptake.
   • In contrast, low-carb or zero-carb diets reduce oxidative stress and lower the need for high vitamin C intake.
   • This explains why individuals on ketogenic and carnivore diets can maintain excellent health with minimal vitamin C consumption.

The Role of Vitamin C in the Body: Do We Really Need That Much?

Vitamin C is an antioxidant that plays a role in collagen production, immune function, and iron absorption. However, modern recommendations exaggerate its importance due to an overreliance on flawed nutritional studies.

Flawed Science Behind Vitamin C Recommendations

1. Overestimated Daily Intake Needs:
   • The Recommended Dietary Allowance (RDA) for vitamin C (90 mg per day for men, 75 mg per day for women) assumes a carbohydrate-heavy diet and overlooks the reduced requirement in a low-carb setting.
   • Many of these recommendations stem from studies conducted on populations with high sugar and processed food intake, which increases oxidative stress and artificially raises vitamin C demand.
2. Myth of Immune-Boosting Properties:
   • Popular belief suggests that high doses of vitamin C prevent colds, but research has failed to provide conclusive evidence.
   • Studies have shown that vitamin C supplementation has little to no significant effect on preventing common illnesses in well-nourished individuals.

Scurvy: A Deficiency of Nutrients, Not Just Vitamin C

Scurvy is often oversimplified as a vitamin C deficiency when, in reality, it results from a diet lacking fresh, bioavailable nutrients.

Why Meat Prevents Scurvy Without High Vitamin C Intake

• Collagen Support from Animal Sources: Since vitamin C is involved in collagen synthesis, the assumption is that high intake is necessary. However, consuming collagen-rich animal foods (such as bone broth, tendons, and skin) supports collagen production, reducing the need for vitamin C.
• Fat-Soluble Vitamins Work Together: Nutrients like vitamin A and vitamin E, abundant in animal foods, contribute to antioxidant functions, reducing the body’s reliance on vitamin C.
• Lack of Processed Foods in Meat-Based Diets: Processed carbohydrates, refined sugars, and seed oils contribute to inflammation, increasing vitamin C needs. A meat-based diet avoids these inflammatory foods, minimizing oxidative stress.

Conclusion: Rethinking the Need for Vitamin C

The idea that humans must consume citrus fruits or plant-based vitamin C sources is based on outdated observations rather than strong scientific evidence. The reality is that a diet centered around fresh, high-quality animal foods provides all necessary nutrients, including vitamin C, in sufficient amounts. Historical and modern examples of carnivorous populations prove that it is entirely possible to prevent scurvy and maintain optimal health without relying on fruit or vegetables.

Rather than blindly accepting conventional nutritional advice, it is essential to question the basis of these claims and explore the true nature of human dietary needs. The promotion of vitamin C from plant sources is not only unnecessary but overlooks the effectiveness of an ancestral meat-based diet in maintaining health and preventing deficiency.