After reading some of the replies to my thread on a similar topic, I was wondering if megadosing on Vitamin C has any effect on certain types of allergies (rather than on the common cold), such as runny noses and the like.
Vitamin C
Ascorbic acid. A water soluble vitamin which is easily destroyed by cooking and by contact with alkaline substances. Some vitamin C is lost in freezing and preserving, and it is also easily oxidised.
Deficiency
At its extreme, vitamin C deficiency causes scurvy, a disease characterised in its early stages by swelling and bleeding gums, loosened teeth, followed by muscular weakness, joint damage and subcutaneous haemorrhages. Less extreme shortage of this vitamin leads to tender joints, bleeding gums, fatigue, general weakness, lowered resistance to disease and muscle degeneration. The body needs to build up a reserve of ascorbic acid, by receiving regular daily supplies: scurvy is still a problem today during the long winter months in Scandinavian countries where fresh fruit and vegetables are in short supply, and the body's reserves are depleted.
Overdose
Large doses of vitamin C can generally be taken without any problems, though some people may find that they have stomach problems with an intake of several grams a day. It is best to increase and decrease the amount taken gradually, as a sharp increase in vitamin C can cause diarrhoea, while suddenly cutting off a high daily dose can cause fatigue.
Benefits
Vitamin C is vital for the formation of collagen and connective tissue - tendons, ligaments and cartilage. It maintains the strength of the walls of blood vessels and helps the body to absorb iron. It helps fight infection and diseases such as high blood pressure, arteriosclerosis and cancer.
In larger doses, it is an antioxidant, mopping up the oxygen free radicals that destroy cells and cause ageing. It also makes an important contribution to the antioxidant action of other vitamins, particularly vitamin A and vitamin E. Caution is required in preparing foods to gain maximum benefit from the vitamin C. If the vitamin itself becomes oxidised, it will encourage the production of free radicals, rather than fighting them. Oxidation can be caused by the metals iron and copper in food when the vitamin C's cell membranes have been weakened by cooking.
It is believed that ascorbic acid in larger doses may help prevent cancer by stopping the formation of carcinogenic nitrosamines from nitrates and nitrites present in food. It also improves the function of while blood cells, which fight viruses, bacteria and cancer cells.
In conjunction with vitamin B1 and the amino acid cysteine, vitamin C helps to counteract the damaging chemicals produced in the body by alcohol, nicotine, exhaust fumes and the toxic heavy metal, cadmium.
Recent studies show that vitamin C also helps to prevent the formation of bad cholesterol and reduces levels of LDL cholesterol in the body. It may thus be involved in protecting us from high blood pressure and arteriosclerosis.
Sources
Vitamin C is found in citrus fruit, berries, tomatoes, peppers, broccoli, cauliflower, potatoes, fresh green vegetables and chillies. Remember how easily it is destroyed by heat, light and freezing - try to eat fresh, uncooked fruit and vegetables for maximum vitamin C.
RDA (Recommended Daily Allowance)
The RDA for vitamin C is 60 mg for a healthy adult. Pregnant women, smokers and heavy drinkers need more. All RDAs are calculated as the minimum levels required in order to prevent the occurrence of well-known vitamin deficiency symptoms.
Since the idea of RDAs was generally accepted, much more has been learnt about the benefits of various vitamins, and doses well above RDA levels are commonly used to help prevent disease and boost the immune system, as shown above.
too much and it will give you a really bad stomach for a start..
