C is especially vulnerable to heat, it is oxidised. Meat actually has
a fair bit of C before it is cooked.

Anyone know if rare meat retains any C ?

If it doesn't offend your allergies (or paleo sentiments), can you
take a multivitamin? Better than nothing.

Erik Hill wrote:

> I know that some vitamins break down or otherwise become useless with
> heat.  Is this effect total?  In other words, will cooking completely
> destroy some vitamins (such that there is _no_ vitamin of that type
> remaining) or does it just reduce it in terms of amount?  Is it the time
> or the heat that determines if it is destroyed?  And, which vitamins are
> susceptible?