Glucose and vitamin C possess nearly identical chemical structures. Glucose is C₆H₁₂O_6.  Vitamin C is C₆H₆O_8.  Almost all animals convert glucose to vitamin C in their liver or kidneys, thus providing them with a ready supply of vitamin C and diminishing the amount of glucose in the blood. This probably explains why monkeys can eat fruit all day and not get diabetes. Although they do chatter away all day. Apparently, they still get a sugar rush! This is probably the source of the expression “monkey mind”!

There is evidence that when the bloodstream is flooded with glucose, it interferes with the body’s ability to use vitamin C. When excess glucose is not converted to vitamin C, the excess interferes with vitamin C. This is because glucose and vitamin C use the same receptors on the cell walls. Then, the glucose crowds out the vitamin C and we lose the protection provided by this essential nutrient. And then, too much glucose, which might otherwise be converted to vitamin C, overstimulates insulin production and generates large numbers of free radicals, contributing to the formation of most all degenerative diseases.

This provides the foundation for how excess amounts of glucose, from refined and processed carbohydrates and sugars, contribute to glucose intolerance and diabetes. Not surprisingly, diabetics are frequently deficient in vitamin C, even when they get modest amounts through their diets.

Most animals produce large amounts of vitamin C, producing amounts which would be the equivalent of 2000-13,000 milligrams daily in an adult human.

Vitamin C Helps the Immune System – Bombs Away

During an infection, immune cells have to work extra hard, and their vitamin C reserves are quickly depleted.  Here is how white blood cells destroy bacteria.

After engulfing bacteria, white blood cells literally detonate free radicals to destroy the bacteria.  Biologists call this the “free–radical burst.” This is another example of the lethal nature of free-radicals.  And, unfortunately, free-radicals often leak out, sort of like peripheral blast damage and injure nearby cells. 

Inadequate antioxidant reserves limit the body’s ability to clean up these excess free radicals and having low levels of vitamin C makes this worse. However, supplemental vitamin C can help the body clean up these unwanted free radicals.

Vitamin C to the Rescue!

Excellent sources of the whole vitamin C complex are fresh and lacto-fermented fruits and vegetables (such as traditional never-been-cooked fermented sauerkraut). The Vitamin C in grass-fed milk is mostly destroyed by pasteurization. Vitamin C is a delicate nutrient that is destroyed by heat. Ascorbic acid is a synthetic, lab-created version not found anywhere in nature, which is only one part (the outer layer) of the complete vitamin C complex.

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Ascorbic Acid is sourced from China and is made from GMO corn and is polluted with harmful chemicals, solvents, additives, preservatives, flavorings and colorings so very little is assimilated by the body. Almost all vitamin C supplements on the market use isolated ascorbic acid separated from a whole food source. Synthetic vitamins such as ascorbic acid act more like drugs in the body rather than whole-food nutrients which have all the available co-factors intact that are required for assimilation in the body.

AVOID These Synthetic Vitamins

Here are a few more good sources of true Vitamin C, best if they are organic: amla berry, blueberry, raspberry, cranberry, cherry, rose hips fruit, lemon peel, camu camu berry, manioc root, acerola berry, buckwheat sprouts, black pepper berry, and spirulina.

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And, just so you know, you can provide monumental amounts of additional antioxidant protection to protect you, not only from this but from all of the other sources of free-radicals in our lives.