Vitamin C is a water-soluble vitamin (its aqueous solution is acidic) with the chemical formula C6H8O6. A deficiency of this vitamin in the human body can easily lead to scurvy, so Vitamin C is also known as ascorbic acid. Vitamin C is found in fresh fruits, vegetables, and dairy products. So, what should you not eat when taking Vitamin C?
1. Pork Liver
It is easily oxidized and destroyed by trace metal ions, especially copper ions. Pork liver is an extremely rich source of copper, containing about 2.6 milligrams of copper per 100 grams. If consumed with Vitamin C, the copper in pork liver can cause the Vitamin C to lose its original biological function. Similarly, lamb liver and beef liver should not be consumed together with it.
2. Milk
Vitamin C is acidic and has strong reducing properties, making it highly susceptible to oxidation. Milk is rich in Vitamin B2, which has certain oxidizing properties. When taken together, Vitamin C is easily oxidized by Vitamin B2, while Vitamin B2 is reduced. Consequently, both lose their effectiveness, failing to achieve the goal of supplementing vitamins.
3. Shellfish
Shellfish contain relatively high levels of arsenic compounds. However, since these compounds exist in a pentavalent form, they do not have a significant impact on the human body. But if large amounts of Vitamin C are consumed while eating 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.
Editor's Reminder
Vitamin C is not heat-stable. Therefore, when taking preparations such as Vitamin C effervescent tablets, you should not use 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.