Derived from all seven viable sources of vitamin C, our vitamin C complex is a proven performer. Vitamin C is clinically proven to reduce free radical damage.

Vitamin C is the most easily destroyed vitamin. It is destroyed by oxygen, heat (above 70 degrees) and it leaks out into the cooking water because it is a water-soluble vitamin.

To preserve vitamin C in food, store citrus fruits, tomatoes, juices, broccoli, green peppers, cantaloupe and strawberries in the refrigerator uncut until you need them.

Vitamin C dissolves in cooking water so serve the food with the cooking water if possible. You can save the water from vegetables like potatoes and broccoli for making soup. Or mash potatoes with some of the potato water.

Also, cast iron pans destroy vitamin C. Don't use them in cooking vitamin C rich vegetables like tomatoes for spaghetti sauce.

Vitamin C can be completely lost if foods are frozen for longer than two months. Keep your freezer at 0 to -10 degrees to minimize this vitamin C loss in juices and vegetables.

Frozen, reconstituted orange juice has 78% and canned orange juice has 69% of the vitamin C found in fresh squeezed orange juice. Vitamin C is destroyed during the condensing process, but canning is even harder on vitamin C.

It is essential to supplement with Vitamin C, as so much of the vitamin is lost in cooking or storage. Athletes and those of us under stress need a constant supply of the powerful antioxidant Vitamin C.

Linus Pauling, two-time Nobel laureate and the world's foremost Vitamin C proponent expounds on the power of Vitamin C. full story 

Vitamin C Restores Coronary Microcirculatory Function