Vitamin C supplementation is a very controversial topic. The literature is divided and even perusing the internet, you’ll quickly discover three predominant theories in terms of source, dosage and whether supplementing is warranted. I’ll simplify them for you:
Theory 1 (popular in the blogosphere):
“Ascorbic acid is synthetic, made from GMO’s and should be avoided at all cost. Only ‘natural’ vitamin C or ‘complex’ should be taken.”
Theory 2 (usually clinicians and researchers):
“Regardless of whether it’s derived from synthetic or natural sources, the active part of vitamin C is the same molecule and can be used safely in larger doses than current recommendations suggest. There are non-GMO products available.”
Theory 3 (spokespeople for industries selling patentable treatments):
“Supplementation has minimal benefit. The work of Dr’s Pauling, Hickey, Levy, Roberts and Klenner are irrelevant and warrant no further interest.”
Whilst the jury is still out on some points (and I’m not going to try and sway you), thankfully, there are 3 they agree on:
Plenty of ammunition to justify a DIY vitamin C powder project! And because this recipe calls for citrus peel, it’s the perfect way to reduce food waste in Winter.
But first, is there any science to back up this far-fetched theory of getting nutrients from food – or more specifically, Vitamin C from citrus peel? Why yes, in fact there’s plenty! 1, 2, 3
And what’s more, according to the research, there is a range of benefits depending on the type of citrus you use. Mandarins, tangerines, lemons, limes, grapefruit and oranges have each been studied and have been found to contain differing levels of:
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