I have a question about the scurvy-preventing factor
that Steffanson felt was in medium cooked meat. 
Nutritional tables show that meat (if I understand
correctly - raw meat) contains no vit C.  If this is
the case then is there something else in meat that has
anti-scurvy properties that is not vit C?  I ask
because when I start to get significant about of red
meat I start to wonder about meeting vit C
requirements.

Mike

>From:    Theta Sigma <[log in to unmask]>

"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=-

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