Pork liver is easily oxidized and destroyed by trace metal ions, especially copper ions. Pork liver is an extremely rich source of copper, containing approximately 2.6 mg of copper per 100 grams. When consumed simultaneously with vitamin C, the copper in pork liver can cause vitamin C to lose its original biological function. Similarly, lamb liver and beef liver should also not be consumed with vitamin C.
Milk has a certain acidity and strong reducing properties, making it very easily oxidized. Milk is rich in vitamin B2, which has a certain oxidizing property. When taken together, vitamin C is easily oxidized by vitamin B2, while vitamin B2 is reduced. Both lose their effectiveness, failing to achieve the purpose of supplementing vitamins.
Shellfish contain relatively high levels of arsenic compounds. However, since these arsenic compounds exist in a pentavalent form, they have little effect on the human body. But if large amounts of vitamin C are taken while consuming these seafood products with high arsenic content, the pentavalent arsenic can be converted to trivalent arsenic. Trivalent arsenic is arsenic, and its consumption can lead to poisoning. Therefore, when eating seafood, do not take large amounts of vitamin C. Special reminder
Vitamin C is not heat-resistant. Therefore, when taking preparations such as effervescent tablets containing vitamin C, do not use excessively hot water, as this will destroy its medicinal properties and render it ineffective. It is recommended to use warm or cold water to dissolve or swallow them to achieve the best therapeutic effect.