Why didn’t the Mongols get scurvy? (Nutrition throughout history)
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Category: General History
Forum Name: General World History
Forum Discription: All aspects of world history, especially topics that span across many regions or periods
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Printed Date: 06-May-2024 at 03:14
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Topic: Why didn’t the Mongols get scurvy? (Nutrition throughout history)
Posted By: TMPikachu
Subject: Why didn’t the Mongols get scurvy? (Nutrition throughout history)
Date Posted: 04-Sep-2004 at 10:46
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The thought came to mind. Sailors got scurvy from a vitamin C deficiency. So they brought limes/lemons and other citrus fruits but... the Mongolians... they were steppe nomans who ate mainly goats, sheep, and the milk those animals produce. Or can you find vitamin C in things asides from fruits? Or was disease such a 'common' thing as to not be worth mention?
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Replies:
Posted By: demon
Date Posted: 04-Sep-2004 at 10:48
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I think goat milk has Vitamin C because it's sour ------------- Grrr.. |
Posted By: Cywr
Date Posted: 04-Sep-2004 at 12:53
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Dutch sailors used sour kraut.
-------------  Arrrgh!!"
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Posted By: Dawn
Date Posted: 04-Sep-2004 at 15:03
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many mant foods contain Vitamin C including some that you wouldn't think of such as Tummeric the yellow spice used in many chinese and Indian foods. Citrus foods hold a ver high portion of it and store very well for long periods thats why sailors used them. ------------- |
Posted By: Cywr
Date Posted: 04-Sep-2004 at 15:28
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Ah, tumeric, and you can keep that, and boil it with dried rice or pretty much anything, excellent stuff for on the go.
------------- Arrrgh!!"
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Posted By: Dawn
Date Posted: 04-Sep-2004 at 15:33
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ya love the stuff nice taste great color and can be comined very well with all kinds of other things. Many people don't realize the amout of nutrients in herbs and spices. Parsley (Fresh or dried) is another one high in vitamins (C particularly) ------------- |
Posted By: Cywr
Date Posted: 04-Sep-2004 at 15:40
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I often boil rice with tumeric, throw in some shredded coconut and
you've got Indonesian style rice, goes well with coconut milk based
curries, and looks lovley with that colour. True about the nutrients, also many spices and herbs have been linked to all sorts of things, tumeric for example is suspected to play a role in recovering from heart attacks, garlic is suppsed to do something, forgot what, st. John's wort, or rather, an extract there from, is used as an anti-depressant, and so on. Seems a few aspects of traditional herbal lore weren't that far off, now if only mainstream science were to take a serious look, so that we could reclaim it all from the charlatans and psuedo-doctors who exploit the gulible. ------------- Arrrgh!!"
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Posted By: rock
Date Posted: 11-May-2008 at 03:20
 north american indians will all share an animals adrenal glands for vitamin c
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Posted By: Guests
Date Posted: 11-May-2008 at 04:19
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Curious,
I wonder from where Inuits got theirs vitamin C. Also, which American fruits and vegetables replaced the citrics as a vitamin source in pre-contact Americans.
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Posted By: Gundamor
Date Posted: 11-May-2008 at 05:55
For the Inuit Raw organ meats easily make the minimum 10mg required to prevent scurvy. Raw caribou liver, seal brain, raw muktuk etc. For the people farther south there is plenty of native fruits that provided Vitamin C. Pine bark and needles is a pretty famous anti scurvy concoction given to European explorers. ------------- "An eye for an eye only ends up making the whole world blind" |
Posted By: DSMyers1
Date Posted: 14-May-2008 at 13:36
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In many of the nomadic tribes I think they got many of their vitamins from eating liver; raw liver has quite a bit of vitamin C. http://en.wikipedia.org/wiki/Vitamin_C - http://en.wikipedia.org/wiki/Vitamin_C
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Date Posted: 07-Oct-2009 at 08:43
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Posted By: DesertHistorian
Date Posted: 27-Nov-2009 at 19:09
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The following table shows the relative abundance of vitamin C in various foods of animal origin, given in milligram of vitamin C per 100 grams of food:
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