Citrus fruits were some of the first sources of vitamin C available when scurvy was the scourge of the seas. Fresh fruit, however, was expensive, so seafarers thought they could boil down fruits and keep the juice in storage—a process that destroyed the vitamin C content, making the juice ineffective against scurvy.
Even then, the source of vitamin C was important. And it still is today.
Most of us know that vitamin C, found mostly in fruits and vegetables, is an essential vitamin known for its powerful antioxidant properties and for its benefits to the immune system. Some of the best food sources of vitamin C include fresh, raw citrus fruits and juices, strawberries, tomatoes, green peppers, broccoli, and leafy greens.
While vitamin C gets props as an antioxidant and for its role in supporting a healthy immune system, it is likely more potent than most people realize. Vitamin C also plays an important role in the building and maintaining of collagen (a protein holding the body’s cells in place), and for the health of every tissue in the body. Additionally, it is vital for healthy eyes, skin, bones, teeth and gums, energy production, growth, memory, and concentration. While this knowledge is now commonplace, it wasn’t always so.
In 1912, a Polish-American scientist came up with the idea of vitamins, based on the elements found in foods which are essential to health—such as fruits and vegetables and their vitamin C content. Around 1933 researchers first isolated vitamin C (from lemons—based on their link to the prevention of scurvy) and founded ascorbic acid. In 1934, chemists first manufactured vitamin C—ascorbic acid—making it the first “vitamin” to be artificially and cheaply produced en masse. (For more on this amazing story go to thevitamincode.com)
But let’s face it. Chemically-created ascorbic acid does not measure up to real vitamin C from whole foods. Ascorbic acid is an isolate or fraction of naturally-occurring vitamin C. In addition to ascorbic acid, vitamin C usually also includes rutin, bioflavonoids, and other components— such as mineral co-factors. In fact, bioflavonoids are part of the C complex found in the edible portions of fruits and vegetables and in the white segments of citrus fruits.
The truth is that most supplements are synthetically made—petroleum-derived vitamins plus crushed industrial rocks called minerals salts—perhaps topped off with solvents.
And who wants that in their supplements?
Supplements like these are inexpensive, are used by many manufacturers, and can be identified by looking at the supplement facts panel. They will be denoted by a two-part chemical name: vitamin C (ascorbic acid).
Let’s face it. Most people prefer a more natural form of vitamin C. So be sure to consider the source. And while we're at it, here's a summary of how the Vitamin Code's raw food-created nutrients are sourced:
The next time you pick an orange from a tree, you will find the inspiration for The Vitamin Code™. The orange tree absorbs inorganic materials from the soil and turns them into vitamins and minerals bound to the proteins, complex carbohydrates, flavanoids, glycoproteins, fibers and other parts of the plant.
The soil that these plants are grown in is replete with inorganic materials (known by chemists as inorganic salts). When the plants take root, they pull these inorganic salts from the ground. When sunlight is added to the process, the plant uses these inorganic salts to make vitamins and plant bound minerals. Additionally, there are other co-factors created in the growing process such as enzymes and phytonutrients. Taken together, the vitamins, minerals and co-factors are what give the food created its nutritional power in the body.
Simply put, the process used to grow the vitamins and minerals for The Vitamin Code mimics the process found in the plant kingdom. Each individual vitamin and mineral found in the Vitamin Code formulations is individually grown in single batches.