Dragonwolf wrote: »

V_Keto_V wrote: »

Nutrient wise, organ meat has practically everything EXCEPT ascorbic acid (Vit C); I don't think any modern humans without starvation suffer from scurvy. I've never been a fruit advocate because the vitamin/mineral/nutrient contents are completely unbalanced....150% vitamin C but 1-5% B vitamins for say 1 serving....no vitamins ADE usually. Compared to a balanced vegetable such as kale, fruit is a waste of calories (except avocados of course).

Actually, beef kidney and pancreas, as well as eyeballs, are rather rich in Vitamin C. That said, those on zero carb diets don't seem to have the same needs for Vitamin C as those on diets with higher amounts of carbs. There are various hypotheses as to why this is, though I think the going ones are that a) Vitamin C is used to make things like collagen, which can be obtained directly for meat (circumventing that need entirely), and b) Vitamin C competes with glucose, which is internally sourced almost entirely on such a diet, thus drastically reducing the need for it to the point that what the body does need is available in the trace amounts found in meat.

Here's a nice article on the matter -- http://zerocarbzen.com/vitamin-c/