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General Discussion / Salted meat and scurvy
« on: November 04, 2009, 03:31:40 am »
In FOTL, Stefansson writes that salted meat, unlike fresh, raw meat doesn't prevent scurvy.
Raw meat could cure/prevent scurvy by any of the following: ascorbic acid, L-DHA or hydroxlysine/hydroxyproline, displacing carb calories or some combination.
I know that ascorbic acid is destroyed by heat but I don't know what salt does to it.
I don't know much about L-DHA as the discovery of our ability to recycle L-DHA back into ascorbic acid was only recently discovered.
Also not sure about the effect of heat or salt on hydroxylysine/hydroxyproline.
Anyone have an idea why salted meat wouldn't cure/prevent scurvy?
Raw meat could cure/prevent scurvy by any of the following: ascorbic acid, L-DHA or hydroxlysine/hydroxyproline, displacing carb calories or some combination.
I know that ascorbic acid is destroyed by heat but I don't know what salt does to it.
I don't know much about L-DHA as the discovery of our ability to recycle L-DHA back into ascorbic acid was only recently discovered.
Also not sure about the effect of heat or salt on hydroxylysine/hydroxyproline.
Anyone have an idea why salted meat wouldn't cure/prevent scurvy?