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Vitamin C? or L- Ascorbic Acid?

Updated: Jun 18

Vitamin C or L-Ascorbic Acid

Vitamin C? or L- Ascorbic Acid?

Most Vitamin C supplements usually list l-ascorbic acid as the main medicinal ingredient. Vitamin C requires flavonoids to function and prevent its degradation. L-ascorbic is just a portion of Vitamin C. This antioxidant wrapper utilizes flavonoids, rutin, the enzyme tyrosinase, vitamin K, and J Factor. Vitamin C is an “activity” which requires the interaction of many items to function. The l-ascorbic added to processed food is just the l-ascorbic—it doesn’t have the other necessary components of Vitamin C.

L-ascorbic is processed synthetically via five steps from glucose, using either acetone or a genetically modified microbe.

Vitamin C is critical to maintain the health of our body.

Vitamin C is antiviral and antibacterial. It is necessary for the formation of collagen and wound repair, strong blood vessel walls, lactation, and adrenal gland function. It is an important antioxidant, protecting the cellular fluids from free-radical damage. Further, it resupplies vitamin E with electrons (vitamin E protects the cell membranes from free-radical damage). It neutralizes the positive charge of toxic heavy metals, ultimately helping the body excrete them. We could go on because we require Vitamin C for over 300 metabolic functions.

The most beneficial way to acquire vitamin C is by the natural form (i.e., the form found in fresh food).

Many sources of food are significantly higher in Vitamin C than citrus fruits.

Some species of Rose hips contain 10–100 times the Vitamin C content of oranges. The peel of the citrus fruit has more Vitamin C than the fruit itself. Wild plants that can be foraged for Vitamin C include currants, gooseberries, baked apple berries, persimmons, elderberries, and strawberries. Greens like amaranth, goosefoot, pokeweed, wild leek, and watercress is also high in Vitamin C.

Try foraging eastern white pine for food health benefits.

Eastern white pine is a good source of Vitamin C during the winter season (at four times the Vitamin C content of oranges). Drinking this tea supplies large amounts of proanthocyanins, the phenolic compounds found in red wine that promote cardiovascular health and have an antioxidant ability 20 times that of Vitamin C.

Drink your Vitamin C as a tea, in ascending order content:

  • eastern white pine leaves

  • northern white cedar leaves

  • red spruce leaves

  • eastern white pine inner bark

  • balsam fir leaves

Some cultures that eat healthy raw meat benefit in this way. Northern populations of indigenous people ate natural animal foods, such as liver, kidneys, and adrenal glands, which also contain Vitamin C. Heat and light destroy Vitamin C.

Below are vitamin C supplements derived from actual foods.

New Roots Herbal - Vitamin C8 (Capsules), 90 capsules


new roots vitamin C

Elderberry with Zinc and Vitamin C


Natural Traditions Camu C Capsules - 90v caps, 500mg


Camu C

KOYAH - Organic Acerola Cherry Powder


acerola  whole cherry powder

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