Ascorbic acid (AA) is not the same as Vitamin C. It is a part of Vitamin C, but it’s just the outer shell.
99.9% of “Vitamin C” you find at the store is actually synthetic ascorbic acid. This is a problem. Why?
Vitamins are complex molecules that are made up of minerals, enzymes, coenzymes, antioxidants, and more.
All of these compounds work together in order for the vitamin to be active. If one of these parts is missing, the vitamin can’t do all of its jobs.
And vitamin C is not an exception. It too is a complex molecule.
Whole vitamin C contains:
➡️ Tyrosinase
➡️ Copper ions
➡️ Factors P, K and J
➡️ 14 flavonoids
➡️ Iron
➡️ Phosphorus
➡️ Magnesium
➡️ Manganese
➡️ Zinc
➡️ Selenium
➡️ AND ascorbic acid.
Ascorbic acid is just the outer shell of vitamin C. It’s like taking a banana peel and calling it a banana. It’s part of a banana, but you still don’t want to eat it. 🍌 🍌
Why is ascorbic acid a problem?
In isolated form, ascorbic acid (AA) is void of vitamin C cofactors and can actually DEPLETE the adrenal glands of Vitamin C, where 90% of all vitamin C in the body is stored (vitamin C is used in the adrenals to produce cortisol).
AA depletes the body of copper and destroys the body’s copper-carrying protein, ceruloplasmin. Losing bioavailable copper to AA creates problems for all areas of health.
Copper is required to regulate iron and use oxygen, so when ascorbic acid depletes copper, it leaves the body very vulnerable to chronic and acute illness.
“High doses of AA has been linked to the formation of kidney stones, and formation of genotoxins (chemicals that damage the genetic formation inside cells and cause mutations).” Thomas et al. 2013 and Lee et al. 2001.
How ascorbic acid is made:
Ascorbic acid is typically produced from GMO corn syrup and in a process where it is treated with chemical solvents (like acetone and sodium hydroxide) to extract it. It is very cheap to produce. 🌽 🌽
The process transforms it from being an anti-oxidant to a pro-oxidant. Vitamin manufacturers use it because it is very cheap to produce.
Best sources of whole vitamin C
So where should we be getting vitamin C? Thankfully, it’s easy to get plenty of vitamin C if you’re eating a nourishing diet. Some of the best food sources of vitamin C are:
- Strawberries
- Guava
- Papaya
- Citrus fruits
- Cherries
- Kiwi
- Potato
You can also supplement with vitamin C powders like camu camu and acerola cherry. Perfect Supplements has a great Acerola Cherry supplement (code CKN10 for 10% off).
Do you take vitamin C? What questions do you have?
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Important Notes:
I am not a doctor, and I don’t claim to be one. I can’t prevent, treat, cure or diagnose illness or disease. The information presented on this website is not meant to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice, treatment or diagnosis. The purpose of this website is to share knowledge from my research and experience. I encourage you to make your own decisions regarding your health care based on your own research and relationship with your health care professional.
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Vitamin C Resources:
- Effects of ascorbic acid on the common cold. An evaluation of the evidence
- Ascorbic acid for the common cold. A prophylactic and therapeutic trial
- Failure of high-dose vitamin C (ascorbic acid) therapy to benefit patients with advanced cancer. A controlled trial
- Does supplemental vitamin C increase cardiovascular disease risk in women with diabetes?
- Interaction among heme iron, zinc, and supplemental vitamin C intake on the risk of lung cancer: Iowa Women’s Health Study
- High-Dose Vitamin C versus Placebo in the Treatment of Patients with Advanced Cancer Who Have Had No Prior Chemotherapy — A Randomized Double-Blind Comparison
- EFFECT OF REDUCING AGENTS ON COPPER DEFICIENCY IN THE CHICK
- Influence of ascorbic acid supplementation on copper metabolism in rats
- A postabsorption effect of L-ascorbic acid on copper metabolism in chicks
- Influence of ascorbic acid supplementation on copper status in young adult men
- Effect of varying ascorbic acid intakes on copper absorption and ceruloplasmin levels of young men