tortoise
Wild Hare
Vitamin C degrades above 86 degrees, and much worse above 170 degrees. So dehydrating fruit in a Nesco style dehydrator or canning it destroys most of the vitamin C. about 60% of the vitamin C is gone after 30 minutes of heating, so you can imagine how much more is lost after 8 hours in a food dehydrator, or from an old-fashioned marmalade that boils for over an hour and is heated to 220 degrees. https://www.ijstr.org/final-print/n...min-C-Content-Of-Some-Selected-Vegetables.pdfI don't freeze dry so I have a question because it never occurred to me before. Does freeze drying destroy some of the vitamin C in the same way that regular dehydrating does? I know it also degrades over time as well which is a good reason to rotate food.
I've read about the effects of scury, especially late stage scurvy because it does kill. The undoing of long healed wounds and bone breaks freaked me out. The fact it was shear dumb luck that guinea pigs were chosen as the scuvy test subjects saved a lot of lives. Since guinea pigs are one of the few other mammals that don't produce their own vitamin C and can also get scurvy but that wasn't known at the time.
Thyroid issues were super common and a huge portion of the population had goiters before they started adding iodine to salt. It's only been done for 98 years.
Freeze drying is much better. No statistical different between vitamin C content of fresh/raw versus freeze-dried food! https://www.ncbi.nlm.nih.gov/pmc/ar...nt reveals that,of this water soluble vitamin.
(FYI, vitamin C also degrades from light exposure)