Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Those of us who live in Northerly climates, do not have access to fresh citrus fruits. Yes, we can buy all the citrus fruits we want but they have all been picked green and then shipped. Many times they are still green when they get here. They have very little if any vitamin C in them; including their peel. What we do have is an abundance of wild rose hips. Just 3 hips have the same amount of Vit. C as does one ripe orange. I pick mine just after the first killer frost. They make a delicious tea. Heat will kill Vit. C but only if the temperature is kept at boiling point for more than 8 minutes. ½ cup hips = 1,200 mg. = 1.2 grams vitamin C Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2006 Report Share Posted February 15, 2006 hELLO, aRE YOU SURE ABOUT THE " 8 minutes of boiling destroys Vit-C " ? I would think a much shorter time would suffice Also, do citrus juices retain the majority of their " C " if in a sealed container? Thanks, Charles Clark --- Barb Leppky <bleppky wrote: > Those of us who live in Northerly climates, do not > have access to fresh citrus fruits. Yes, we can buy > all the citrus fruits we want but they have all been > picked green and then shipped. Many times they are > still green when they get here. They have very > little if any vitamin C in them; including their > peel. What we do have is an abundance of wild rose > hips. Just 3 hips have the same amount of Vit. C as > does one ripe orange. I pick mine just after the > first killer frost. They make a delicious tea. > Heat will kill Vit. C but only if the temperature is > kept at boiling point for more than 8 minutes. > ½ cup hips = 1,200 mg. = 1.2 grams vitamin C Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 I heard that on a wildlife series on TV many years ago. Haven't googled it though. Is there a reason why you feel the "C" wouldn't be retained in a sealed container? Barb - charles clark Wednesday, February 15, 2006 8:28 PM Re: Good source of Vitamin C hELLO,aRE YOU SURE ABOUT THE "8 minutes of boiling destroysVit-C"?I would think a much shorter time would sufficeAlso, do citrus juices retain the majority of their"C" if in a sealed container?Thanks, Charles Clark--- Barb Leppky <bleppky wrote:> Those of us who live in Northerly climates, do not> have access to fresh citrus fruits. Yes, we can buy> all the citrus fruits we want but they have all been> picked green and then shipped. Many times they are> still green when they get here. They have very> little if any vitamin C in them; including their> peel. What we do have is an abundance of wild rose> hips. Just 3 hips have the same amount of Vit. C as> does one ripe orange. I pick mine just after the> first killer frost. They make a delicious tea. > Heat will kill Vit. C but only if the temperature is> kept at boiling point for more than 8 minutes. > ½ cup hips = 1,200 mg. = 1.2 grams vitamin C Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Well, I googled it and here is what I found. Excerpt from: http://home.iae.nl/users/lightnet/paramahamsa/lilaroshni8.htm Vitamin C is readily availble in a range of whole foods. Many green leafy vegetables contain much more vitamin C than citrus fruits, which when eaten in excess can lead to a loss of natural inmunity. Also vitamin C is not destroyed as easily in cooking as generally believed. Large amounts of vitamin C are lost when cooking lasts longer than 8 minutes at 100 degrees C., the boiling temperature of water. Excerpts from : http://www.answers.com/topic/vitamin-c Canned foods generally preserve vitamin C until opened...... In 1536, the French explorer Jacques Cartier, exploring the St. Lawrence River, used the local natives' knowledge to save his men who were dying of scurvy. He boiled the needles of the arbor vitae tree to make a tea that was later shown to contain 50 mg of vitamin C per 100 grams. [Obviously boiling did NOT destroy the "C"] Since it is water soluble, vitamin C will strongly leach into the cooking water while cooking most vegetables — but this doesn't necessarily mean the vitamin is destroyed — it's still there, but it's in the cooking water. (This may also suggest how the apparent misconception about the extent to which boiling temperatures destroy vitamin C might have been the result of flawed research: If the vitamin C content of vegetables (and not of the water) was measured subsequent to cooking them, then that content would have been much lower, though the vitamin has not actually been destroyed.) Not only the temperature, but also the exposure time is significant. Contrary to what was previously and is still commonly assumed, it can take much longer than two or three minutes to destroy vitamin C at boiling point. It also appears that cooking doesn't necessarily leach vitamin C in all vegetables at the same rate; it has been suggested that the vitamin is not destroyed when boiling broccoli.1, this may however just be a result of vitamin C leaching into the cooking water at a slower rate from this vegetable. Copper pots will destroy the vitamin. Vitamin C enriched teas and infusions have increasingly appeared on supermarket shelves. Such products would be nonsense if boiling temperatures did indeed destroy vitamin C at the rate it had previously been suggested. It should be noted however that as of 2004 most academics not directly involved in vitamin C research still teach that boiling temperatures will destroy vitamin C very rapidly. - Barb Leppky Saturday, February 18, 2006 10:55 AM Re: Good source of Vitamin C I heard that on a wildlife series on TV many years ago. Haven't googled it though. Is there a reason why you feel the "C" wouldn't be retained in a sealed container? Barb - charles clark Wednesday, February 15, 2006 8:28 PM Re: Good source of Vitamin C hELLO,aRE YOU SURE ABOUT THE "8 minutes of boiling destroysVit-C"?I would think a much shorter time would sufficeAlso, do citrus juices retain the majority of their"C" if in a sealed container?Thanks, Charles Clark--- Barb Leppky <bleppky wrote:> Those of us who live in Northerly climates, do not> have access to fresh citrus fruits. Yes, we can buy> all the citrus fruits we want but they have all been> picked green and then shipped. Many times they are> still green when they get here. They have very> little if any vitamin C in them; including their> peel. What we do have is an abundance of wild rose> hips. Just 3 hips have the same amount of Vit. C as> does one ripe orange. I pick mine just after the> first killer frost. They make a delicious tea. > Heat will kill Vit. C but only if the temperature is> kept at boiling point for more than 8 minutes. > ½ cup hips = 1,200 mg. = 1.2 grams vitamin C Barb Quote Link to comment Share on other sites More sharing options...
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