How do Inuit get enough vitamin C?

December 13, 2025 •

4 min read

Despite the severe lack of fruit and vegetables in the Arctic, historically, Inuit people did not suffer from scurvy. The misconception that a largely carnivorous diet leads to vitamin C deficiency is debunked by traditional Inuit nutrition practices, which rely on specific animal-based foods and preparation methods to ensure adequate intake. This has led many to wonder: how do Inuit get enough vitamin C?

Quick Summary

Inuit have historically obtained sufficient vitamin C by consuming fresh, raw meat and nutrient-dense organs from hunted animals like seals and caribou, as well as some local plants. Specialized food preparation techniques preserve the vitamin, which would otherwise be destroyed by cooking. This unique dietary strategy prevents scurvy in a region with limited produce.

Key Points

Raw Consumption Preserves Nutrients: Eating fresh, raw, or frozen animal organs and meat is crucial because cooking would destroy the vitamin C content.
Nutrient-Dense Organ Meats: Sources like muktuk (whale skin and blubber) and organ meats (liver, adrenal glands) from seals and caribou provide concentrated amounts of vitamin C.
Local Foraged Plants: During the brief summer, berries, seaweed, and other plants contribute to the overall vitamin C intake.
Efficient Absorption: The traditional low-carbohydrate, high-fat diet may allow for more efficient absorption of vitamin C, reducing the required daily amount.
The Holistic 'Nose-to-Tail' Diet: Consuming all parts of the hunted animal, rather than just muscle meat, ensures access to vital micronutrients like vitamin C.
Modern Diet Shift Impacts Health: The move away from traditional foods towards processed, store-bought items has led to a decrease in vitamin C intake and a rise in health issues in many communities.

The ability of Inuit to thrive on a traditional, nearly all-meat diet in the Arctic, where fresh plant-based foods are scarce for much of the year, has long fascinated scientists and nutritionists. The key to this remarkable feat lies not just in what they eat, but how they prepare and consume it. The vitamin C, or ascorbic acid, is typically associated with citrus fruits and vegetables, but many animal organs and other Arctic food sources contain significant amounts, especially when consumed fresh and raw.

The Power of Raw and Frozen Foods

The practice of eating fresh, raw or frozen meat is central to how Inuit get enough vitamin C. Vitamin C is a water-soluble vitamin that is highly sensitive to heat. Cooking food, particularly boiling it for long periods, can significantly reduce or eliminate its vitamin C content. By consuming parts of freshly hunted animals either raw or frozen, the Inuit effectively preserve the vital nutrients. Freezing, unlike cooking, does not degrade the vitamin, allowing it to be stored and consumed throughout the year.

Key Sources of Vitamin C in the Inuit Diet

The traditional Inuit diet is rich in several key sources of vitamin C that are not commonly consumed in Western cultures:

Muktuk: This delicacy, consisting of the skin and blubber of beluga or narwhal whales, is one of the most potent sources of vitamin C in the traditional diet. A study found that muktuk can contain up to 36 mg of vitamin C per 100 grams, a concentration comparable to orange juice.
Organ Meats: The adrenal glands of seals, for instance, are exceptionally high in vitamin C, containing up to 127 mg per 100 grams. Other organs like liver, thymus, and brain from seals, caribou, and other hunted animals also provide a critical supply.
Fresh Meat: Although muscle meat has lower concentrations of vitamin C than organs, consuming fresh, raw meat provides some ascorbic acid. Combined with other sources, it contributes to overall intake.
Local Plants: During the short summer months, various berries (like crowberries and cloudberries), seaweed, and other herbaceous plants are harvested. These are often consumed fresh or preserved in fat for winter, offering an additional vitamin C boost.

Dietary Strategies and Nutritional Science

In addition to the preservation of vitamin C through raw consumption, some researchers have proposed that the Inuit's low-carbohydrate, high-fat diet may reduce the body's need for the vitamin. Both vitamin C and glucose use the same transport proteins to enter cells. When glucose intake is very low, as it is in a ketogenic state, vitamin C absorption may become more efficient, meaning less of the vitamin is needed to meet cellular requirements.

The Importance of the 'Nose-to-Tail' Philosophy

A central component of the traditional Inuit diet is the 'nose-to-tail' approach, where every part of the animal is utilized. This ensures a broad spectrum of nutrients is consumed, not just muscle protein. While Western diets often focus on lean meat, which is poor in vitamin C, the Inuit's consumption of nutrient-rich organs and other parts makes all the difference. Early European explorers who attempted to replicate the Inuit diet but were unwilling to eat the raw organs and blubber frequently succumbed to scurvy, demonstrating the critical importance of these food items.

Comparison of Traditional Inuit Diet vs. Typical Western Diet


Feature	Traditional Inuit Diet	Typical Western Diet
Primary Vitamin C Sources	Raw organ meats (liver, brain), muktuk, fresh meat, local berries and seaweed	Fruits (citrus), vegetables (broccoli, bell peppers), fortified foods
Dominant Macronutrient	High fat, high protein	High carbohydrate, moderate protein and fat
Vitamin C Content Preservation	Consumption of raw and frozen foods prevents heat degradation	Cooking processes can significantly reduce vitamin C content
Preparation Methods	Raw, frozen, or lightly boiled with broth consumed	Extensive cooking methods (frying, boiling, baking)
Potential Health Implications	Historically low rates of scurvy; modern diet shift is impacting health negatively	Adequate vitamin C intake if varied diet is maintained; risk of modern-day nutrition gaps

Modern-Day Nutritional Shifts

It is important to note that the traditional Inuit diet has been significantly impacted by the availability of store-bought foods. A shift towards processed, imported items has unfortunately led to a decline in overall nutritional quality in many communities. Studies have shown that in some areas, this transition has resulted in lower intakes of various nutrients, including vitamin C, and a rise in diet-related health issues. This highlights the effectiveness and importance of the traditional dietary practices for maintaining health in the challenging Arctic environment.

Conclusion

The question of "how do Inuit get enough vitamin C" reveals a complex and elegant nutritional strategy perfectly adapted to the Arctic environment. By prioritizing the consumption of fresh, raw, and frozen animal organs and blubber, along with seasonal plants, Inuit populations were able to acquire and preserve sufficient vitamin C to prevent scurvy for centuries. This traditional wisdom not only sustained them but stands as a powerful testament to the ingenuity of human adaptation and the rich nutritional value of a holistic, nose-to-tail diet.

Frequently Asked Questions

Yes, fresh, raw meat and especially organ meat from animals do contain vitamin C. Since animals synthesize their own vitamin C, consuming their fresh tissues before the vitamin degrades from cooking or long-term storage is a strategy for obtaining it.

Muktuk is a traditional Inuit food made from the skin and blubber of whales, such as beluga or narwhal. The skin, specifically the epidermis, has a high concentration of vitamin C, and consuming it raw preserves this nutrient.

Vitamin C is highly sensitive to heat and is water-soluble. When food is cooked, especially boiled, a significant amount of the vitamin C is destroyed or leaches out into the cooking water.

Yes, during the short summer months, Inuit traditionally gather various plants like crowberries, cloudberries, and seaweed. Some of these are preserved for the winter, providing a supplemental source of vitamin C.

Yes. With increased access to processed, store-bought foods, many Inuit have shifted away from traditional diets. This dietary transition has been linked to lower nutrient intake, including vitamin C, and a rise in certain health problems.

Many European explorers fell victim to scurvy because they were unaccustomed to eating fresh, raw meat and organ meats, and largely relied on salted or preserved foods that lacked vitamin C. They often viewed the Inuit diet as unappealing.

Some theories suggest that a low-carbohydrate diet, such as the traditional high-fat Inuit diet, reduces the body's need for vitamin C. This is because vitamin C and glucose compete for the same transport proteins to enter cells, and with less glucose present, vitamin C absorption may be more efficient.