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Scurvy is a disease caused by deficiency and lack of vitamin C and absorbic acids within the system and is particularly prelevant in children still and was so in Victorian sailors. As the sailors went long periods existing without vitamin C in their diet with the inevitable consequence eventually staples such as lemons and limes for the sailors to suck and thus consume their natural goodness were added to the diets of all ships of the time.
Increase in intake of fresh vegetables and fruits, especially citrus fruits are necessary to treat scurvy. Additionally, adults need to consume around 300-1,000 mg of ascorbic acid per day and 50mg/day in case of infants to effectively treat the disease. Since the body does not produce vitamin C, it must be obtained from fruits and vegetables. Some excellent sources of vitamin C are oranges, olives, guava, green peppers, watermelon, papaya, strawberry, kiwi fruit, mango, honey, mango powder, broccoli, tomatoes, cauliflower, cabbage, and citrus juices or juices fortified with Vitamin C.
The value of lemons against scurvy was a commonplace known amongst seafarers for generations, but the fruit was only one of many remedies, good or bad, which neither the naval nor the medical world had any scientific method of sifting. Moreover, lemons were scarce and expensive in northern Europe, and the obvious method of preserving them incidentally destroyed the vitamin.
The use of lime and lemon is highly beneficial in the prevention and treatment of scurvy. Being rich sources of vitamin C, lime and lemon are regarded as foods of exceptional therapeutic value. They have saved the lives of innumerable crews of ocean-going vessels from scurvy. The juice of one lime or lemon mixed in a glass of water, with a teaspoon of honey, should be taken for treating this condition.
Indian gooseberry serves as an excellent home remedy for scurvy. Take an equal quantity of dry amla and sugar and powder them. Consume this powder along with milk. Take it in the doses of 1 tsp thrice a day.
Jaundice berry is a valuable herbal remedy for scurvy. The leaves of the plant are anti-scorbutic or anti-scurvy. A decoction of the leaves can be prepared by boiling 15 gm of dried leaves in 500 ml of water till it is reduced by one-third. About 150 to 175 ml of the decoction can be taken at a time. The juice of the berry is also beneficial and can be taken in doses of 2 to 4 ml.
Incidentally the recommended intake of Vitamin C in order to retain good health is 10-20 milligrams daily. It is essential that you stick to this dosage and whilst it is preferable to eat properly in order to ingest sufficient vitamin C, if for some reason you are unable to take a proper meal there are a whole range of tablets and herbal supplements available that will do the job just as well.
The effectiveness of citrus as a cure did not quickly gain wide acceptance either. Some doubters may have confused Lind's recommendation for small doses of citrus, as a preventative, with the much larger doses needed to cure critically ill patients.
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Scurvy is a disease caused by deficiency and lack of vitamin C and absorbic acids within the system and is particularly prelevant in children still and was so in Victorian sailors. As the sailors went long periods existing without vitamin C in their diet with the inevitable consequence eventually staples such as lemons and limes for the sailors to suck and thus consume their natural goodness were added to the diets of all ships of the time.
Increase in intake of fresh vegetables and fruits, especially citrus fruits are necessary to treat scurvy. Additionally, adults need to consume around 300-1,000 mg of ascorbic acid per day and 50mg/day in case of infants to effectively treat the disease. Since the body does not produce vitamin C, it must be obtained from fruits and vegetables. Some excellent sources of vitamin C are oranges, olives, guava, green peppers, watermelon, papaya, strawberry, kiwi fruit, mango, honey, mango powder, broccoli, tomatoes, cauliflower, cabbage, and citrus juices or juices fortified with Vitamin C.
The value of lemons against scurvy was a commonplace known amongst seafarers for generations, but the fruit was only one of many remedies, good or bad, which neither the naval nor the medical world had any scientific method of sifting. Moreover, lemons were scarce and expensive in northern Europe, and the obvious method of preserving them incidentally destroyed the vitamin.
The use of lime and lemon is highly beneficial in the prevention and treatment of scurvy. Being rich sources of vitamin C, lime and lemon are regarded as foods of exceptional therapeutic value. They have saved the lives of innumerable crews of ocean-going vessels from scurvy. The juice of one lime or lemon mixed in a glass of water, with a teaspoon of honey, should be taken for treating this condition.
Indian gooseberry serves as an excellent home remedy for scurvy. Take an equal quantity of dry amla and sugar and powder them. Consume this powder along with milk. Take it in the doses of 1 tsp thrice a day.
Jaundice berry is a valuable herbal remedy for scurvy. The leaves of the plant are anti-scorbutic or anti-scurvy. A decoction of the leaves can be prepared by boiling 15 gm of dried leaves in 500 ml of water till it is reduced by one-third. About 150 to 175 ml of the decoction can be taken at a time. The juice of the berry is also beneficial and can be taken in doses of 2 to 4 ml.
Incidentally the recommended intake of Vitamin C in order to retain good health is 10-20 milligrams daily. It is essential that you stick to this dosage and whilst it is preferable to eat properly in order to ingest sufficient vitamin C, if for some reason you are unable to take a proper meal there are a whole range of tablets and herbal supplements available that will do the job just as well.
The effectiveness of citrus as a cure did not quickly gain wide acceptance either. Some doubters may have confused Lind's recommendation for small doses of citrus, as a preventative, with the much larger doses needed to cure critically ill patients.
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