Guest guest Posted June 28, 2005 Report Share Posted June 28, 2005 Someone posted some correspondence with Ray Peat on the chapter leaders list in which Ray Peat said that liver is a good source of vitamin C, but the vitamin C it contains is the lipid-soluble intracellular form of vitamin C that the nutrient databases do not account for. Did anyone else know about this? I was unaware that there was a lipid-soluble form of vitamin C, and it is certain suprising and intriguing that there is vitamin C in meats that isn't showing up on nutrient databases! Maybe that explains how Steffanson found raw meat to have enough C to prevent scurvy, despite meat not appearing to contain any vitamin C. I wonder what kind of amounts we're talking... I hope Dr. Peat will provide more information. I had little success Googling it... or at least gave up wading through all the junk my search generated before I found something good. Chris Quote Link to comment Share on other sites More sharing options...
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