Scurvy

Scurvy is a nutritional deficiency caused by inadequate vitamin C (ascorbic acid), which is required for collagen synthesis, connective tissue integrity, and antioxidant defense. Classical symptoms—bleeding gums, bruising, poor wound healing, corkscrew hairs, joint pain, and fatigue—result from impaired collagen formation and fragile blood vessels.

While scurvy is commonly associated with lack of fruits and vegetables, a major overlooked cause is high carbohydrate intake combined with low vitamin C. Glucose and vitamin C compete for the same cellular transporters (GLUT1 and GLUT3), meaning that high blood sugar blocks vitamin C uptake into cells. This dramatically raises vitamin C requirements in people consuming sugar, grains, and processed carbohydrates. In contrast, when carbohydrates are very low, vitamin C demand falls sharply because cellular transport is unopposed by glucose and oxidative stress is lower.

Carnivore diets prevent scurvy despite providing relatively small amounts of vitamin C, because fresh meat contains bioavailable ascorbic acid (especially raw or lightly cooked) and organ meats—particularly liver—are rich sources. Additionally, low-carbohydrate metabolism reduces the body's vitamin C requirement by lowering oxidative stress and eliminating glucose competition for transport. Historically, Indigenous Arctic populations and early explorers thriving on fresh meat did not develop scurvy, while sailors on high-carb, low-micronutrient diets commonly did.

Thus, scurvy is not simply a vitamin C deficiency—it is a vitamin C deficiency in the presence of high glucose. Ketogenic, carnivore, and fasting states sharply reduce vitamin C needs and improve vitamin C uptake, making meat-based diets protective against scurvy even at low absolute intake.