Cook food in largest pieces possible. Heat reduces some of the content of vitamin C in food. Freeze-drying of fruit cues minimal loss of Vitamin C. Frozen and canned foods, picked at the prime and optimally processed, may have more vitamin C than fresh produce that has been stored for a long time with poor temperature and humidity conditions. Many people believe in the benefits of supplementation of vitamin C, sometimes as high as 3000 mg a day. Large amounts of vitamin C can cause nausea, abdominal cramps, diarrhea and nose bleeds.
Researchers disagree as to whether large doses of vitamin C cause kidney stones.
Vitamin C supplementation is recommended for groups with special considerations because the vitamin C is depleted in fighting the free radicals. Smokers, people with poor dietary intake, oral and other surgery patients, pregnant women, children with poor diets, elderly people, and people with inflammatory diseases such as rheumatoid arthritis and inflammatory bowel disease should consider taking supplements. If 2000 mg of vitamin C is taken one hour before exercise, it can reduce lung discomfort and wheezing in people with asthma. Dr. Losonszy at the Nation Institute for Aging found that older persons taking supplements of vitamin C and E have half the risk of dying a premature death. Additional intake causes a rise in urinary excretion.