“…But milk, for example, and meat is a major source of vitamin C that the explorers found that they didn't have to take lemons or canned fruit with them when they were spending months in the Arctic. If they ate meat, because meat, they proved that meat was a very good source of vitamin C. It turns out that all animal tissues contain lots of vitamin C, but they were simply not measuring the right material. Vitamin C, the reductant, is not the biologically effective intracellular vitamin C. The dehydroascorbate functions as an oxidant, not an antioxidant, in our cells.”