Dr. Rath Cellular Health (@DrRathVitamins)

How Vitamin C Could Reduce the Formation of Potentially Harmful Compounds from Food and Water For decades, conventional medicine has largely regarded vitamin C primarily as the micronutrient that prevents scurvy. However, a recent study published in the Journal of Theoretical Biology suggests that vitamin C may also help reduce cancer risk by inhibiting the formation of potentially carcinogenic compounds during digestion. The paper describes a proposed mechanism by which vitamin C can block the formation of these chemicals, highlighting a possible role beyond its well-established nutritional functions. The new study proposes that taking a vitamin C supplement shortly after eating meals could reduce the production of chemicals known as N-nitroso compounds. These compounds are produced from nitrates and nitrites, chemicals that occur naturally in vegetables such as spinach and beetroot but are also widely used as preservatives in processed meats. Read more: https://shop.drrath.com/blogs/dr-rath-blog/how-vitamin-c-could-reduce-the-formation-of-potentially-harmful-compounds-from-food-and-water