Calcium Complex – vitamin C versus ascorbic acid?
Q ) We’ve been using Ca+Mg for more years than I can remember.
Started using it when it was distributed through agents.
My question to you today is “what Vitamin C is used in the product” My sister and I do a lot of research and have found that ascorbic acid is an empty V C
Vitamin C has 4 components.
A ) Thanks for an interesting question. What do you mean by empty and would this matter?
“ascorbic acid is a vitamin found particularly in citrus fruits and green vegetables. It is essential in maintaining healthy connective tissue, and is also thought to act as an antioxidant. Severe deficiency causes scurvy. (anti – scorbutic)” https://www.google.co.za/search?rlz=1C1AVFC_enZA748ZA748&q=Dictionary
Many would say that vitamin and ascorbic acid are interchangeable with a similar benefit. Linus Pauling only used ascorbic acid to great effect and won the Nobel prize for his work. We agree! A token amount is included to assist in acidifying the calcium and magnesium as does the citric acid to maintain an overall neutral pH of 7. It works – according to our satisfied customers and in some cases; we were sent clinical reports showing how osteoporosis was reversed. However, one needs to take extra vitamin C (or ascorbic acid) daily to boost the collagen to form new bone and connective tissue.
“Ascorbic acid is a six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant.”
“Ascorbic Acid is a natural water-soluble vitamin (Vitamin C). Ascorbic acid is a potent reducing and antioxidant agent that functions in fighting bacterial infections, in detoxifying reactions, and in the formation of collagen in fibrous tissue, teeth, bones, connective tissue, skin, and capillaries. Found in citrus and other fruits, and in vegetables, vitamin C cannot be produced or stored by humans and must be obtained in the diet. (NCI04)”
A ) Dear ( )
Thanks for your vitamin C input. The fact is, we humans and hamsters cannot make our own! So scurvy is a deficiency of vitamin C or of ascorbic acid? How many people do we see walking around with scurvy these days? Our history is involved with a halfway station for sailors to break their voyage to top up on fresh fruits and vegetables, to prevent scurvy.
English sailors used limes, hence the nickname for Brits is: Limies! ifI had to survive without my beloved fruit and veg and had no Vitamin C or ascorbic acid, I would take along a bag of lentils. They can survive for decades, but when sprouted, their vitamin C levels – plus b vitamins, enzymes, minerals and so increase a thousand fold. Thanks for a stimulating debate. Regards, Sue xx
Q ) Thank you for your reply.
Below is what comes out of some of the latest research. Do not worry we will continue taking Calcium plus
Regards ( )
Ascorbic acid is part of what makes up vitamin C. It’s in all vitamin C. The problem is when you take plain ascorbic acid and think you’re getting vitamin C.
Ascorbic acid is a fractionated, crystalline isolate of vitamin C.
Vitamins and minerals are not functionally separable. They make each other work. Example: vitamin D is necessary for the body to absorb calcium. Copper is necessary for vitamin C activity. And so on. Mineral deficiencies can cause vitamin deficiencies, and vice versa. Epidemic mineral deficiency in America is a well-documented result of systematic soil depletion. (See Minerals chapter: thedoctorwithin.com)
So that is the other prime difference between whole food vitamins and synthetics: whole food vitamins contain within them many essential trace minerals necessary for their synergistic operation. Synthetic vitamins contain no trace minerals, relying on, and depleting, the body’s own mineral reserves.
The point is, the higher the potency, the more the druglike effects are present. Natural whole food vitamins are very low potency. Remember the 20 mg of vitamin C in a potato that was able to cure a patient of scurvy? That was low potency. Low potency is all we need. Low potency is enough to bring about vitamin activity. High potency overshoots the mark – the chemical is very pure and refined, like the difference between white sugar and the type of sugar that’s in an apple.
Ascorbic acid is not a complete vitamin, but really only the outer layer of the complete complex known as vitamin C. The complete complex of vitamin C as found in natural food sources is composed of these elements: – Rutinbiofavonoids (vitamin P) factor K – Factor Jfactor P Tyrosinase- Ascorbinogen ascorbic acid
All of the above elements must be present in order for the body to absorb and benefit from the vitamin complex. Since synthetic ascorbic acid does not contain the full complex, your body must either gather the missing components from the body’s reservoir, or simply eliminate the ascorbic acid from the body through the urine without benefit to the body
Ascorbic acid is synthesized from corn syrup
Naturally-occurring vitamin C is found in many fruits and vegetables. Vitamin C has the curious habit of breaking down when heated. This means that when food is heated, the vitamin breaks down and becomes useless. Since pasteurization is a form of heating (boiling to kill bacteria), any pasteurized beverage therefore becomes void of natural vitamin C complex. Ascorbic acid was therefore invented as a synthetic replacement of the natural form of vitamin C which is destroyed by heat.
Unfortunately, ascorbic acid simply cannot replace the real, natural vitamin complex. Add to that the bacteria-neutralizing behavior of ascorbic acid which destroys health-critical beneficial microbes, and you have a substance which we’d all be better off to avoid as health-minded individuals.
So what is the solution to all this? The thing to do is avoid vitamin C supplements, pasteurized products, and pre-bottled teas and juices containing ascorbic acid. Get your vitamin C from natural, organic, uncooked fruits and vegetables. Some foods that contain the highest amounts of vitamin C are: Strawberries, Citrus fruits, Acerola Cherry (fresh or powdered forms), Black Currant, Papaya, Kiwi fruit, Bell Pepper, Guava, Melons, Brussel Sprouts, chard, and spinach, Broccoli, Cauliflower, Tomatoes. Again, remember to consume these foods in their raw form. If heated, the natural vitamin C complex is destroyed
A ) Sigh, yes eat all your vegetable raw? Perhaps this article will help to explain where the anti-ascorbic hype came from? Here are quotes:
“Where did all this speculation come from?
My research has concluded that it originated from this article on Natural News. Dr. Linus Pauling and a multitude of scientific studies have proved that synthetic L-ascorbic acid is safe.6 If you want to take “natural” vitamin C, I have no issue with that as well, but I wish people would stop slandering synthetic L-ascorbic acid.”