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Vitamin C by Paramhansa Yogananda

Vitamin C is called the anti-scorbutic vitamin because its presence in the diet prevents scurvy. Scurvy develops slowly when the diet is deficient in Vitamin C for several months.

A diet low in vitamin C causes irritability, headaches, pallor, lack of energy and pains in the joints-and limbs, which may be mistaken for rhuematism. In a more advanced stage, the gums bleed, the teeth become loose and the joints are swollen and painful.

Vitamin C is necessary for good health, energy, and strong and firm gums.


The best sources of vitamin C are the juices of oranges,

lemons, tomatoes, pineapple, and grapefruit. Other good sources are fresh raw cabbage, lettuce, watercress, celery, parsley, peppers, cucumbers, and radishes.

Smaller amounts are found in peaches, watermelon, strawberries, gooseberries, apples, bananas, broccoli, rutabagas, carrots, Brussels sprouts, cauliflower, onions, and potatoes.

Heat, especially in the presence of oxygen, destroys vitamin C, as does the addition of soda to cooking vegetables. The process of making jam and marmalade and ordinary methods of canning also destroy it. Only vacuum canned fruits and vegetables retain any amount of it. Canned tomato and unsweetened pineapple juice are the best canned products for this vitamin. Hot water used in making lemonade does not destroy it.

Some raw fruits and vegetables should be eaten every day because very little of vitamin C is stored in the body. Get the habit of eating raw salads and of drinking orange, tomato, and pineapple juices if you want robust health and a maximum of beauty and energy.

Praecepta Lessons, Volume 3 (1938): Praeceptum #61