Category: Maritime

An estimated two million sailors died of scurvy between the 16th and 18th centuries, a debilitating and often fatal disease caused by vitamin C deficiency. The question of what do pirates eat to prevent scurvy, therefore, holds the key to understanding survival on the open seas during the Age of Sail.

During the Age of Sail, scurvy was responsible for more deaths at sea than combat, often decimating entire crews. This devastating illness was a constant threat, so how do pirates avoid scurvy when embarking on their treacherous and often lengthy voyages?

Over two million sailors are estimated to have died from scurvy between the 16th and 18th centuries, a devastating illness caused by dietary deficiency. The specific food choices, often limited to non-perishable items, are the primary reason why sailors developed scurvy during long sea voyages.

Over his three Pacific voyages, Captain James Cook famously lost only a single crew member to scurvy, a remarkable achievement for his era. The answer to what Captain Cook used to prevent scurvy is not a single cure but a multi-faceted approach, combining dietary elements, ship hygiene, and discipline.

An estimated two million sailors died from scurvy between the 16th and 18th centuries alone. The disease, caused by vitamin C deficiency, was a devastating scourge on long sea voyages, and sailors avoided scurvy by discovering and rediscovering effective treatments, often by chance, over hundreds of years.

An estimated two million sailors died from scurvy between the 16th and 18th centuries, a number far exceeding battle deaths. But how did pirates stop scurvy when at sea for months without the fresh fruit and vegetables needed to prevent this dreaded disease?

Between the 16th and 18th centuries alone, scurvy is estimated to have killed more than two million sailors. This debilitating and fatal disease, a persistent threat on long voyages, had a cause that eluded doctors for centuries. The critical question of why did sailors suffer from scurvy is answered by an understanding of nutrition and the harsh realities of seafaring life.