Nutrition Niblets: Vitamin C
July 7, 2013Quick Facts About Vitamin C
Vitamin C is a nutrient essential for the health of our cells. It is found only in fruits and vegetables, and it is in highest quantities in fresh, uncooked foods. Vitamin C is one of the least stable vitamins. Cooking can destroy much of this water-soluble vitamin from foods.
Foods Rich in Vitamin C
Citrus fruits (oranges, lemons, limes, tangerines, and grapefruits), acerola cherries, papayas, cantaloupes, strawberries, peppers, broccoli, Brussels sprouts, tomatoes, asparagus, parsley, dark leafy greens, and cabbage.
Why We Need It
Vitamin C is in charge of the formation and maintenance of collagen, the basis of connective tissue found in skin, ligaments, cartilage, vertebral discs, joint linings, capillary walls, bones, and teeth.
Post-ops need 1000mg of Vitamin C each day. Supplements should be taken as time-released or at four-hour intervals. Vitamin C is used by the body in about two hours. It is usually out of the blood within three to four hours.
Smokers don't absorb vitamin C as easily. Nor do people who are ill or taking antibiotics, cortisone, aspirin, or pain medications.
Signs of Deficiency
In a word, Scurvy. Muscle weakness, tooth loss, bleeding gums, and easy bruising.
Signs of Toxicity
For most purposes, Vitamin C is non-toxic. Diarrhea is a common sign of Vitamin C saturation.
Special to WLS Patients
Vitamin C assists in calcium absorption and can increase iron absorption.
 | ABOUT THE AUTHOR Cathy Wilson, PCC, BCC, had RNY surgery in 2001 and lost 147 pounds. Cathy is a regular contributor to the OH Blog and authored the "Mind Matters" column in ObesityHelp Magazine. Cathy is a licensed pilot and loves flying. She is a member of the American Society for Metabolic and Bariatric Surgery (ASMBS) and the Obesity Action Coalition (OAC).Read more articles by Cathy! |
