Two quotes from his book will explain:

"...black coffee and black tea contained no appreciable Vitamin C, and 
those who expected our experiment [1 year on meat alone] to fail were 
counting heavily on our developing scurvy --the simple formula then 
current (1928-1929) being that 'meat is deficient in the Vitamin C 
needed to prevent scurvy.' " - /The Fat of the Land/, pg 75

At the end of the experiment, the monitoring doctors proclaimed both of 
the men to be in as good health as they had been prior to the 1-year 
all-meat diet.  Stefansson continues:

"So far as present knowledge goes, there is in ordinary red meat, or in 
ordinary fresh fish, without the eating of anything from the body cavity 
[e.g. liver which was normally given to the dogs], enough Vitamin C, or 
whatever it is that prevents scurvy, to maintain optimum health 
indefinitely, with a cooking to the degree which we call medium.  
Certainly this is true if the meat is cooked in large chunks, as with 
both Eskimos and northern forest Indians, rather than in thin slices, 
which latter style of cooking may, for all I know, decrease the potency 
of the scurvy-preventing factor."  pg.88.

Regards,

-=mark=-

michael raiti wrote:
> During Steffanson's 1-year experiment with meat only
> under supervision, do you know about his source of
> vitamin C.  I suppose that during his expeditions he
> would have eaten portions of the animals that were
> high in vit C (such as raw adrenal glands).  Was he
> eating mainly muscle meat during his one year?  I know
> that he was measured for Ca balance and that he
> attributed consumption of bones (broth?) to not
> becoming deficient in Ca.  Was there any consideraton
> given to vit C?
>
> Mike
> [snip]
>
>