Doctors say scurvy, best associated with sailors' lack of fresh fruit and vegetables on long sea voyages, is a "re-emerging diagnosis" — partly due to cost-of-living pressures.
The cost-of-living squeeze and poor diets are putting people at a higher risk of developing scurvy, with a case caused by an acute vitamin C deficiency recently treated at Sir Charles Gairdner Hospital in Perth.
Is it cheaper to leave vitamin C away? Or is it a conservation/by product? I'm asking because if they can leave it away they'll do so. But I'm no expert in food processing nor vitamin addition laws.
Even before potatoes, scurvy was rare to the point of being almost unknown on land, simply because it is such a hard disease to get. You don't need a lot of Vitamin C to stave off scurvy, and just about anything that isn't 'grain and preserved meat' has SOME vitamin c in it.
Christ people, eat some potatoes or some onions. My diet is pure dogshit and I still manage to not get scurvy. It's a HARD disease to get. Other nutritional deficiencies are much easier to accidentally come across.
Didn't know bariatric surgery was a risk factor though, that's interesting.
How? Isn't vitamin C everywhere? They have to have fruits and veggies, and even french fries and ketchup have some of the vitamin C. Like, I have an awful diet and I still manage to avoid scurvy. That's wild.