Dairy Common Cold Mucus Milk
  Lime Juice And Scurvy Unlike with some other fluids dairy products actually assist in the build up of mucus and nasty flu symptoms. The fact that dairy common cold mucus milk does the exact opposite of what lime juice does is an amazing fact.
A great deal has been learned about vitamin C in the centuries since physicians first realized that fresh fruits and vegetables were somehow vital to human health. It is, first of all, a white crystalline chemical, a simple compound named ascorbic acid—having the same form whether its origins are natural or synthetic.
Vitamin C is absorbed into the system through the small intestine and is soluble in water, so that it can enter body fluids easily. Very little of it is stored in humans; consequently it must be replenished by steady intake, preferably every day. Quantities in excess of current needs are eliminated rapidly in the urine. Learn about dairy common cold mucus milk and why sometimes salt is used to prevent even upset stomachs.
The primary and most obvious need for vitamin C is for help in maintaining the continuing process of growth and bodily repair. A lack of sufficient vitamin C causes scurvy, a debilitating failure of the growth and repair process marked by weakness, anemia, bleeding gums, loss of teeth and, ultimately, death.
Scurvy, a disease seen only in unusual circumstances today, was a major killer from prehistoric times into the 19th Century. First noted by Hippocrates in ancient Greece, the disease is one of the few caused solely by lack of a single nutrient. Long associated with social upheavals that disrupted supplies of fresh fruits and vegetables, scurvy wiped out vast numbers of people during wars and sieges. Its depredations were recorded by physicians and chroniclers during the Crusades, and in medieval times it was a recurring visitor to Northern Europe during the long winter months.
During the great Age of Exploration, which began in the late 15th Century, when ships started to make journeys lasting many months between stops for supplies, scurvy became an occupational hazard for sailors. As early as 1535, the French explorer Jacques Cartier and his men were introduced to a cure for scurvy. Virtually the entire crew, near death from the disease, was saved by Iroquois Indians in Newfoundland who fed them a brew made from the bark and leaves of local trees. Dutch and English sailors of the 16th Century also learned how to prevent and cure scurvy by eating fruits and juices.
British Admiral Sir Richard Hawkins wrote in 1593 of 10,000 deaths from scurvy that he knew of personally, and stated, “That which I have seen most fruitful for this sickness is sower oranges and lemons.” Yet for two more centuries scurvy killed additional tens of thousands of sailors, and European medicine seemed helpless to do anything about it.
Finally, in 1747, a British Navy doctor, James Lind, conducted well-controlled therapeutic tests that demonstrated the specific ability of oranges and lemons to cure scurvy. He published a conclusive report of his findings in 1753, recommending daily rations of lemon or orange juice for all crew members on long voyages. Unfortunately, the British Admiralty was unimpressed with his discovery and did nothing.
The value of Lind ‘s findings was dramatically demonstrated by the experience of the brilliant seafarer Captain James Cook, who, beginning in 1768, made three explorations of the Pacific Ocean without losing a single crew member to scurvy. Cook adhered to Lind ‘s principles, ordering a daily portion for all hands of “sour krout”—or fresh fruits and vegetables, from supplies renewed whenever the crew went ashore. Although Cook is remembered today for his achievements as a navigator and explorer, during his own lifetime he won greatest fame and was made a Fellow of the Royal Society because of his contributions to health.
Nevertheless, it took 41 years from the time of Dr. Lind’s report, and perhaps 10,000 more agonizing deaths of British sailors, before the Admiralty saw fit, in 1794, to issue a supply of lemon juice to a squadron leaving on a 23-week cruise. And though this timid first step of the bureaucracy was a complete success, it took another 10 years for British officialdom to enforce daily portions of lemon juice for all Naval crews. Only then did scurvy disappear from the ranks of the British Navy. Incredibly, the British Board of Trade did not apply the same regulations to merchant ships until another 50 years had passed.
Although the fruit juice recommended by Navy physicians came from lemons, the sailors became known as limeys because possibly to boost consumption of limes from Britain’s West Indian colonies lime juice was substituted early in the 19th Century as the standard antiscurvy ration. Scurvy reappeared in the British Navy on 19th Century expeditions to the North Pole. Not until after the active anti-scurvy agent, vitamin C, was identified in 1928 did it become clear that limes were only half as effective against scurvy as lemons. A mere 10 milligrams of vitamin C in the daily diet is enough to keep scurvy at bay. How much additional is needed for other bodily functions is not yet precisely known, although nutritionists have over the years examined vitamin C’s behavior in the body to find the answers.. |
