Blood

Vitamin C in its natural state is an acid (Ascorbic Acid). Pauling pointed out that only three species of mammals lost the ability to produce their own Vitamin C: humans, Guinea Pigs, and a fruit bat from South America. So have to get it from our food. But it doesn't take much to prevent scurvy. You could eat the animal or better yet drink a small amount of blood from an animal that produces it. Some native tribes do this in Africa. Many plants produce Vitamin C, including flowers (especially roses, which is what Nostradamus used to cure people of the Plague).

Offered by Ed

I remember a discussion in my anthropology class that yielded the Eskimos' source of this vitamin. They ate raw polar bear meat! We destroy so much of the nutritional components when we cook our food. The Lewis and Clark expeditions in what is now Alaska only survived when they realized their guides were eating raw meat so they copied this and after their systems got used to the raw meat, no more scurvy!

Offered by Roger.