Exploring History: What Did They Eat to Prevent Scurvy?

October 25, 2025 •

4 min read

During the Age of Sail, scurvy was a terrifying scourge, killing more British sailors than combat. The debilitating disease, caused by a vitamin C deficiency, posed a monumental challenge for explorers and navies, forcing them to find a solution to the critical question: What did they eat to prevent scurvy?

Quick Summary

This article explores the historical remedies used to combat scurvy, from indigenous practices like pine needle tea to landmark naval experiments with citrus fruits. It covers how fresh foods, including fruits, vegetables, and even raw meat, were eventually identified as the solution to this vitamin deficiency.

Key Points

Scurvy is a vitamin C deficiency: Historically, it was rampant among sailors on long voyages due to lack of fresh produce.
Citrus fruits are effective: James Lind's 1747 clinical trial proved that oranges and lemons could cure scurvy quickly.
Indigenous peoples had cures: Native Americans used pine needle tea, and the Inuit ate raw organ meat to get sufficient vitamin C from their local diet.
Captain Cook used a diverse diet: He successfully prevented scurvy by prioritizing cleanliness, fresh food at every stop, and large stores of sauerkraut.
The 'limey' tradition has a twist: The British Navy's mandated citrus ration in 1795 worked, but a later switch to less potent West Indian limes was less effective, leading to confusion.
Raw or fresh is best: Since vitamin C is destroyed by heat, fresh or lightly cooked foods were historically more effective, and raw organ meat provided a viable source.
Modern prevention is simple: Today, a diet with a variety of fresh fruits and vegetables and, if necessary, supplements, prevents scurvy.

The Devastation of Scurvy

For centuries, scurvy was a constant threat to anyone undertaking a long journey without access to fresh provisions. The human body requires a steady intake of vitamin C (ascorbic acid) for the synthesis of collagen, a protein vital for connective tissues. Without it, capillaries become fragile, wounds don't heal, and gums bleed, with symptoms often starting after just one to three months of deficiency. In the days before refrigeration, sailors relied on non-perishable rations like salted meat, biscuits, and hardtack, which lack vitamin C entirely, making them especially vulnerable.

Indigenous Remedies and Early Observations

Long before European science pinpointed the cause of scurvy, indigenous populations had their own effective remedies based on practical, local knowledge. For instance, in 1536, the French explorer Jacques Cartier's crew was saved by St. Lawrence Iroquoians, who boiled the needles of the aneda tree (Eastern white cedar) to create a tea rich in vitamin C. Similarly, Arctic explorers learned that the Inuit people remained free of scurvy by consuming raw or lightly cooked organ meat, which contains enough vitamin C to prevent the disease.

Early European Attempts at Cures

While some explorers brought fresh foods, many of the initial European attempts to cure scurvy were misguided. Remedies included unproven items like elixir of vitriol (sulfuric acid and alcohol), sea water, or various herbal preparations that lacked sufficient vitamin C after being dried or processed.

James Lind's Groundbreaking Experiment

The most famous scientific breakthrough in the search for a cure came in 1747, with naval surgeon James Lind's clinical trial aboard HMS Salisbury. He took 12 sailors suffering from scurvy and divided them into six pairs, giving each pair a different supplement in addition to their regular diet. The pairs received treatments including cider, vinegar, sea water, and a mix of herbs and spices. The most successful treatment, however, was given to the pair who received two oranges and one lemon daily; they recovered dramatically within six days. Despite this clear evidence, it would be decades before citrus became standard naval practice.

Captain Cook's Holistic Approach

Another significant figure in the history of scurvy prevention was Captain James Cook. On his circumnavigation voyages between 1768 and 1771, he lost almost no crew members to the disease. Cook's success came not from relying solely on citrus, but from a comprehensive approach that included enforcing cleanliness, ensuring fresh air, and, most importantly, stocking up on a diverse diet. His provisions included large quantities of sauerkraut, a fermented cabbage that retains much of its vitamin C. He also regularly demanded that his crew gather fresh wild greens and vegetables at every port of call.

The Royal Navy and the Rise of the 'Limeys'

After much delay following Lind's findings, the British Royal Navy finally made lemon juice a mandatory daily ration in 1795, virtually eradicating scurvy within the fleet. However, a subsequent shift in the 19th century to West Indian limes, which were more acidic but contained significantly less vitamin C, led to a decline in effectiveness. Nevertheless, the tradition cemented the nickname “limeys” for British sailors.

The Science of Scurvy is Understood

The final piece of the puzzle came in the early 20th century with the discovery and isolation of ascorbic acid, or vitamin C, which explained exactly why citrus and other fresh foods were so effective. This scientific understanding allowed for better food preservation techniques and standardized dietary recommendations that ensure scurvy is rare in modern society.

Historical Scurvy Remedies Compared


Food/Method	Era	Effectiveness	Reason
Oranges & Lemons	18th Century Onwards	High	High vitamin C content
Sauerkraut	18th Century (Cook's Voyages)	High	Cabbage retains much of its vitamin C when fermented
Pine Needle Tea	16th Century (Indigenous)	High	Eastern white cedar needles are a good source of vitamin C
Fresh Organ Meat	Traditional Inuit Diet	Moderate to High	Contains vitamin C, especially when eaten raw
Spruce Beer	16th-17th Century	Low to Inconsistent	Effectiveness varied greatly with preparation
Herbal Remedies	16th-17th Century	Low to Ineffective	Often contained insufficient vitamin C
Elixir of Vitriol	17th Century	Ineffective/Harmful	Sulphuric acid and alcohol provided no vitamin C

A Modern Look at Vitamin C Sources

Today, scurvy is easily preventable through a diet rich in vitamin C. While historical context provides fascinating insight, we now have a wide range of readily available sources. In addition to citrus fruits like oranges and lemons, excellent modern-day sources include:

Bell peppers (especially red)
Strawberries
Broccoli
Kiwifruit
Potatoes (baked or boiled)
Brussels sprouts
Tomatoes
Papaya

Conclusion

The history of scurvy and its cure is a testament to the power of observation, experimentation, and finally, scientific understanding. Early prevention methods, born from necessity and local wisdom, laid the groundwork for medical science. From the trial and error of naval surgeons to the dietary discipline of explorers, the answer to what to eat to prevent scurvy evolved from scattered knowledge into a consistent, science-backed nutritional recommendation. Today, the devastating effects of vitamin C deficiency are largely a thing of the past, thanks to this long history of nutritional discovery.

For more detailed nutritional information, consult the resources from the National Institutes of Health.

Frequently Asked Questions

Scurvy is a disease caused by a severe deficiency of vitamin C (ascorbic acid). The human body cannot produce its own vitamin C, so it must be obtained through diet. A prolonged lack of vitamin C leads to symptoms like weakness, fatigue, and bleeding gums.

Sailors on long voyages commonly got scurvy because their diet consisted mainly of non-perishable foods like salted meat and biscuits, which do not contain vitamin C. Extended time at sea meant no access to fresh fruits and vegetables.

In 1747, James Lind conducted a controlled experiment with 12 sailors suffering from scurvy. He gave different pairs various treatments, including oranges and lemons. The pair receiving the citrus fruit showed rapid recovery, proving its effectiveness.

Captain Cook did carry a small amount of citrus extract, but his success came from a more holistic approach. He enforced cleanliness, good ventilation, and a varied diet that included sauerkraut and fresh wild greens gathered at ports of call.

The term 'limey' originated in the 19th century after the British Royal Navy mandated a daily ration of lime juice to prevent scurvy. However, this was a poor substitute for the original lemon juice, as the West Indian limes used had a much lower vitamin C content.

Today, a wide array of foods provide vitamin C, including bell peppers, strawberries, broccoli, kiwifruit, and potatoes. Eating a balanced diet with a variety of fresh fruits and vegetables is the best way to prevent a deficiency.

The Inuit traditionally consumed raw or lightly cooked fresh organ meat from animals like caribou and seals, which contains enough vitamin C to prevent scurvy. Cooking destroys vitamin C, so consuming the meat raw preserved the nutrient.