Vitamin C and the Olive. Some Evidence on the "Impossible" in the Human Body
13 2023 The Rowen Premium Report
Dear Subscriber,
I have a real treat for you today. I was forwarded information from one of the great vitamin C gurus, Tom Levy, MD, JD with shocking information about our genetic “inability” to make our own vitamin C.
Please know that it is not my goal to inundate your mailbox with lots of messages. I want to serve the Premium subscribers with extraordinary information on health and healing beyond the scope of the free page. The information today regarding vitamin C and olive leaf is mind boggling.
First, addressing the issue of vitamin C. Ascorbic acid, or ascorbate is widely considered “vitamin C”. There is debate here and there about “whole vitamin C” as a complex of ascorbate with accompanying bioflavonoids (polyphenols). However, in Dr. Levy’s opinion, the case is closed. Albert Szent-Györgyi’s won a Nobel prize for his seminal work with ascorbic acid ads vitamin C, not vitamin C “complex”. That said, I have to agree that ascorbate in nature/foods is found together with polyphenols, which likely make for better utilization and efficacy, as we know that Nature’s complex of nutrients in whole foods is synergistic.
Interestingly, most all mammals make their own ascorbate, so ascorbic acid is not a “vitamin” to them. A vitamin is considered an essential molecule the body cannot make and must be obtained from food. However, bats, guinea pigs and primates and a smattering of other animals seemingly have lost the ability to make ascorbate. However, because ascorbate is so abundant in the natural food of these species, the offing of the gene was not a handicap for the animal.