Interesting Facts :
Before modern food storage techniques were devised, sailors on long voyanges would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
Why then, scientists wondered, did Eskimoes almost never contract scurvy? They had little or no exposure to any fruits or vegetables but contracted scurvy at dramatically lower levels than European sailors. It was later discovered that meat does, in fact, contain high levels of Vitamin C, but that it is destroyed by the cooking process. It was theorized that since Eskimoes frequently eat their meat raw, Vitamin C levels in their food were high enough to protect them from scurvy.