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.
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.
Sometimes it’s used for flavour, and sometimes it is used to regulate acidity.