1. get the buffered form of vitamin c in the form of calcium ascorbate or magnesium ascorbate.
2. take it in between meals, since it increases iron absorption. (why: bacteria love iron, iron generates tons of free radicals, and iron is an inflammatory
q.v. cancer.)
natural sources of vitamin C are best found in vegetables rather than fruits (surprise!)
1 Peppers, sweet, yellow, raw Vitamin C: 1359mg
2 Peppers, sweet, red, cooked, boiled, drained, with salt Vitamin C: 1316mg
3 Peppers, sweet, red, cooked, boiled, drained, without salt Vitamin C: 1222mg
4 Peppers, hot chili, green, raw Vitamin C: 1213mg
5 Peppers, sweet, green, freeze-dried Vitamin C: 1210mg
6 Peppers, sweet, red, freeze-dried Vitamin C: 1210mg
7 Pokeberry shoots, (poke), raw Vitamin C: 1183mg
8 Mustard spinach, (tendergreen), raw Vitamin C: 1182mg
9 Vinespinach, (basella), raw Vitamin C: 1074mg
10 Balsam-pear (bitter gourd), pods, raw Vitamin C: 988mg
[although this list has several 'pepper' entries, on the master list youll find that lower entries such as watercress (762) and parsley (739) would still make the fruit top 10. skunk cabbage, for those living in swampy areas such as myself, will find it surprising that the skunk cabbage leaves (579) have more vitamin C than strawberries.]
--fruits--
1 Acerola juice, raw Vitamin C: 13913mg
2 Acerola, (west indian cherry), raw Vitamin C: 10483mg
3 Guava sauce, cooked Vitamin C: 813mg
4 Lemons, raw, with peel Vitamin C: 770mg
5 Guavas, common, raw Vitamin C: 672mg
6 Currants, european black, raw Vitamin C: 575mg
7 Lemon peel, raw Vitamin C: 549mg
8 Lemon juice, raw Vitamin C: 368mg
9 Strawberries, raw Vitamin C: 368mg
10 Lemons, raw, without peel [Includes USDA commodity food A415] Vitamin C: 366mg
source:
http://www.nutritiondata.com/foods-0...l?maxCount=139