Vitamin C in Meat

Vitamin C is centrally important to the proper functioning of many of the human bodies processes. As we are incapable of producing it ourselves, we must rely on Vitamin C consumption in our diet to cover our needs. If this is not the case, prolonged Vitamin C deficiency will lead to scurvy, as the processes enabled by Vitamin C slowly cease to work causing symptoms such as myalgia, poor wound healing, gum bleeding and loosening teeth.

Historically, such an insufficient supply was very common among sailors and explorers who often went long times without fresh food and instead had to rely on cured foods that often were very low in Vitamin C content. Even though it was yet unknown that Vitamin C deficiency was the cause, sailors quickly discovered that foods, now known to be especially high in Vitamin C, were effective at preventing and curing scurvy. Over time people also figured out that consumption of fresh meat was also effective at staving off scurvy. For example, Robert F. Scott, during his first Antarctic expedition, learned that consuming fresh seal meat prevented scurvy among his crew.

However, according to the USDA – and thus many dietary experts, who derive a lot their advice from the USDA – meat contains no Vitamin C, causing many to worry about scurvy, when hearing about a meat-heavy diet. But given the fact that fresh meat has been known as a potent antidote to scurvy for ages, where does this idea come from?

For some reason, despite testing for nearly every other nutrient in a plethora of foods, the USDA simply assumes Vitamin C in meat to be zero. No test, no experiments. Simply: 'Values for fiber, sugar, and vitamin C were assumed to be zero' (1 & 2). To me this is either an egregious error, especially when taking into consideration the traditional knowledge about meat and scurvy, or simply malpractice.

In truth, meat does contain Vitamin C (3). As such, even population like the Inuit, whose traditional diet was extremely high in meat and very low in plant matter, did not suffer from scurvy (4)

Regardless, if you are still worried about a potential lack of Vitamin C, it is always an option to stay wary of the symptoms and keep a Vitamin C supplement handy just in case. You can also occasionally test yourself for Vitamin C

1. https://www.ars.usda.gov/ARSUserFiles/80400535/Data/Meat/Pork09.pdf

2. https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Beef/Retail_Beef_Cuts02.pdf

3. Descalzo, A. M., Rossetti, L., Grigioni, G., Irurueta, M., Sancho, A. M., Carrete, J., & Pensel, N. A. (2007). Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle. Meat science, 75(2), 299–307. 10.1016/j.meatsci.2006.07.015.

4. Mullie, P., Deliens, T., & Clarys, P. (2021). Vitamin C in East-Greenland traditional nutrition: a reanalysis of the Høygaard nutritional data (1936-1937). International journal of circumpolar health, 80(1). 10.1080/22423982.2021.1951471.