“…In meat, it's almost all, ten times more vitamin C is present in the form of dehydroascorbate, a fully oxidized form of the molecule rather than ascorbic acid. So the tests simply are blind to the amount of vitamin C in our diet because they think it should be in the reducing antioxidant form, but it functions in the cell as an oxidant protecting against oxidative damage by maintaining normal oxidation, which is the flow of electrons all the way down to oxygen. As long as the oxygen is sucking up the excess electrons, they won't go wrong and produce”