Natural Scurvy Treatments

Scurvy is perhaps the oldest known deficiency disease. However, its specific relationship to ascorbic acid was not recognised until the 20th century. The disease is common in children and is often mistaken for rheumatism, rickets or paralysis.

Scurvy was prevalent in Europe during the 19th century and earlier. For centuries, the disease was attributed to a limited food supply. On the long voyages which followed the discovery of America, sailors were often obliged to subsist for long periods on salt, fish, meats and breadstuffs, entirely deprived of any fresh food. The outbreaks of scurvy on such voyages were frequently to severe that there was scarcely enough of the crew left to man the vessel. In 1772, however, Captain Cook commanded a voyage which lasted three years. Not one man was lost during this period because of scurvy. This fact he attributed to the use of a 'sweet wort' made from barley and saurerkraut.

In the 18th century, a British Naval Surgeon for the first time demonstrated that citrus fruit juices prevented and cured scurvy. As a result of this discovery, the two important citrus fruits, lime and lemon, were included in the supplies for sailors. It was much later discovered that the common anti-scurvy factors in all citrus fruits was vitamin C.

Symptoms of Scurvy

The onset of scurvy is gradual. The first signs of the disease are breathlessness. exhaustion and mental depression. In the later stages, there is bleeding of the gums because the lack of Vitamin C (ascorbic acid) makes the capillaries fragile and their rupture is common. This may lead to extensive haemmorrhage and fermentation of glandular patches, similar to boils, all over the body, particularly in the lower limb. The disease is characterised by pain on motion, swelling of the extremities, frequently by paralysis of one or more limbs, and black and blue spots on the body.

The blood from the gums may pass into the skin, leading to formation of large bruises. It may also pass into the vital organs. Bleeding beneath the membrane covering the bones may cause extreme tenderness of the limbs. Anaemia may also occur due to loss of blood.

Causes of Scurvy

Scurvy is caused by lack of vitamin C or ascorbic acid. Inadequate intake of fresh fruits and vegetables can lead to this condition. The disease is likely to attack the rich as well as the poor, because it arises in the system not from an insufficient diet quantitatively, but from the diet lacking in the organic mineral salts so essential to health and vitality.

Children brought up on prosprietary or patent foods, on condensed milk, are most prone to scurvy. These foods are almost deficient in the life-giving organic minerals found so abundantly in fresh milk, fresh fruits and vegetables.

Another important cause of scurvy is stress which inci aases the utilisation of ascorbic acid. Scurvy in adults may be associated with the radiological changes in bone characteristic of osteoporosis.

Natural Treatment for Scurvy

Diet plays an important role in the prevention and treatment of scurvy. The patient should take a well-balanced diet consisting of seeds, nuts, grains, vegetables and fruits. This diet should be supplemented with certain special foods such as milk, vegetable oils, and honey. The emphasis should be on fresh fruits, raw vegetables and whole grain cereals. Breakfast may consist of fresh fruits, a glass of fresh milk sweetened with honey and some nuts or seeds. Lunch may comprise a bowl of freshly prepared steamed vegetables, whole wheat chappatis or brown rice and a glass of buttermilk. Dinner may consist of a large salad of raw vegetables with lime juice dressing, sprouts such as alfalfa or mung begans, a hot course like vegetable soup, if desired, cottage cheese, or a glass of butter milk.

The patient should be given liberal quantities of vitamin C-rich foods. This vitamin is found in fresh fruits and vegetables but is largely destroyed in cooking, especially if baking soda is used. The amount of this vitamin required is between 10 and 20 mg. daily. The normal diet, however, contains much less amount than this. It can therefore, if necessary, be taken as a tablet of ascorbic acid.

One of the best remedies for scurvy is the use of Indian gooseberry (amla), which is the richest known source of vitamin C. A teaspoon of dry amla, mixed with equal quantity of sugar should be given thrice daily with milk. If fresh amla is available, it should be cooked as vegetable and eaten.

The use of lime and lemon is beneficial in the prevention and treatment of scurvy. As rich sources of vitamin C, they have been regarded as foods of exceptional therapeutic value. They have saved the lives of innumerable crews of ocean-going vessels from scurvy. The juice of these two fruits, diluted with water and mixed with a teaspoon of honey, should be taken for treating this condition.

Another effective remedy for scurvy is the use of amchur, a popular article of diet in Indian houses, consisting of green mangoes skinned, stonned, cut into pieces and dried in the sun. Fifteen grams of it is believed to be equivalent to 30 grams of good lime on account of its citric content.

Potato (alu) is regarded as an excellent food remedy in scurvy. It has been noted that scurvy in Europe has become more and more uncommon with the progress of potato cultivation and it makes its appearance only when the crop fails.

Fresh air and sunshine are essential for the treatment of scurvy and the patient should spend as much time outdoors as possible. A cold towel rub twice daily and a gentle massage twice or thrice a week will also be beneficial in the treatment of this disease. Another helpful measure is neutral immersion bath. This bath can be taken on alternative days from half an hour to one hour.