Interesting Facts : Before modern food storage techniques were
devised, sailors on long voyanges would frequently eat only
meat, bread, and canned foods - all of which are low in Vitamin
C. Fresh fruits and vegetables - the best source of vitamin C -
were a scarce commodity because of their short shelf-life. Why
then, scientists wondered, did Eskimoes almost never contract
scurvy? They had little or no exposure to any fruits or
vegetables but contracted scurvy at dramatically lower levels
than European sailors. It was later discovered that meat does,
in fact, contain high levels of Vitamin C, but that it is
destroyed by the cooking process. It was theorized that since
Eskimoes frequently eat their meat raw, Vitamin C levels in
their food were high enough to protect them from scurvy.