Scurvy, once called "the scourge of the sea," may be returning simply because modern diets don't always contain enough vitamin C, aka ascorbic acid, a crucial nutrient to maintain healthy skin, bones, teeth, tissues and blood vessels.
Vitamin C is also required to absorb iron and produce collagen, a major component of connective tissue.
From the Latin term "scorbutus," scurvy has been an affliction for which the cause was unknown for possibly thousands of years, such as in ancient Egypt and Greece. Until recently, scurvy had been thought of as quite rare, but this seems to be changing.
'Scourge of the Sea' Was a Sailor Killer
In the 18th century, scurvy killed more sailors on long-distance runs than enemy combat. In 1747, a British voyage had the "sailor's bon voyage" for 1,300 scurvy victims from a crew of 2,000 in just 10 months (indicating how serious this disease really is).
A doctor who conducted what may have been the first scurvy trials described the usual diet of seals' livers and fat in his journals. Sailors suffered from ulcers, blackened skin and gum disease so severe their breath smelled rotten and their teeth fell out. They also had a terrible craving for citrus fruits.
The study involved 12 test subjects who were paired up and given either cider, acid, seawater or lemons along with their rations. Those given lemons recovered miraculously, while the others got worse.1 Finally, someone had put two and two together, as a BBC News article noted:
"When they reached land, it was celery, cabbage and plants which helped them recover. Future voyages carried dried vegetables, fruit and palm wine and sauerkraut to help ward off the dreaded scurvy and in 1752 a Scottish doctor, James Lind, found proof that citrus had a rapid beneficial effect."While it's now common knowledge (to most) that vitamin C intake is the way to prevent this dreadful disease, there are still areas of the world — including highly developed countries — where people don't think of scurvy in relation to themselves















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