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Scurvy Makes Surprise Return in Australia

Scurvy, a disease caused by vitamin C deficiency once associated with sailors who spent months at sea with limited varieties of foods, appears to be making a comeback, reports. Researchers attribute poor diet to the disease, which can be prevented or remedied by simply eating fruits, which are full of vitamin C.

In the 18th century, scurvy killed more sailors on long-distance runs than enemy combat. Today, modern cases of scurvy are being diagnosed in individuals unaware they’re depriving themselves of adequate vitamin C due to paleo or gluten-free diets. Other causes of insufficient vitamin C intake (aside from food shortages and famine) include anorexia and food allergies.

Symptoms of scurvy include gum problems and joint pain, along with loss of appetite, leg tenderness, bleeding, fatigue and “brain fog.” Wounds that won’t heal and loosened teeth are also signs that you may be lacking in vitamin C.

It’s true that nutritional deficiencies of all sorts are increasing everywhere. The good news is adding vitamin C and other important nutrients to your diet isn’t an expensive proposition. Fruits, veggies and other foods containing some of the highest amounts of vitamin C include: guava, oranges, lemons, limes, grapefruit, kiwi, tomatoes, cabbage, broccoli, carrots, sweet potatoes and asparagus.

You can also supercharge your diet by juicing your veggies with your favorite citrus fruits (the bulk of your juice, however, should come from organic, green veggies such as spinach, celery, kale or Swiss chard), and by adding nutrients with homemade bone broth and fermented foods.
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