How Do People on a Carnivore Diet Not Get Scurvy?

November 2, 2025 •

4 min read

It's a common misconception that a diet consisting only of meat inevitably leads to scurvy, a disease caused by severe vitamin C deficiency. While fruits and vegetables are typically praised for their vitamin C content, individuals on a carnivore diet avoid scurvy by consuming sufficient amounts from fresh meat and organs, coupled with a significantly reduced physiological need for the vitamin.

Quick Summary

Carnivore diet followers prevent scurvy by acquiring enough vitamin C from animal sources like fresh meat and organs. The very low carbohydrate intake reduces the body's overall vitamin C requirement, eliminating the need for large plant-based sources.

Key Points

Reduced Need: A low-carbohydrate carnivore diet significantly lowers the body's physiological need for vitamin C due to less competition from glucose.
Efficient Absorption: With minimal glucose present, the small amounts of vitamin C in animal products are absorbed more efficiently by the body's cells.
Organ Meat Sources: Nutrient-dense organ meats like liver, kidney, and fish roe provide concentrated and highly bioavailable vitamin C.
Fresh Meat Matters: Unlike the preserved meat that led to scurvy historically, fresh muscle meat contains enough trace amounts of vitamin C to contribute to preventing deficiency.
Historical Evidence: Indigenous populations that historically ate a meat-heavy diet including raw or fresh organs did not suffer from scurvy, providing real-world context.

The Vitamin C-Glucose Connection

The primary reason individuals on a carnivore diet do not develop scurvy lies in a key biochemical mechanism involving how the body transports vitamin C. Glucose, or sugar, and vitamin C compete for the same cellular transport pathways (specifically GLUT receptors) to enter cells. In a typical diet high in carbohydrates and sugar, this competition means the body requires a much higher intake of vitamin C to ensure enough is absorbed and delivered to the cells. However, on a ketogenic, very low-carb diet like the carnivore diet, blood glucose levels are consistently low. With minimal glucose competing for these transporters, the body's absorption efficiency for vitamin C is significantly increased, and the overall physiological requirement for the vitamin drops drastically. This means that even small amounts of vitamin C are highly bioavailable and sufficient to prevent deficiency.

Sources of Vitamin C in the Carnivore Diet

While muscle meat is not a rich source, animal products still contain small but important quantities of vitamin C. The vitamin is present, but it is also highly sensitive to heat, light, and processing. Eating fresh, raw, or lightly cooked animal products helps preserve this nutrient.

Organ Meats: A Concentrated Source

Organ meats are the most potent source of vitamin C available within a carnivore diet. Incorporating them regularly is a common practice for many adherents to ensure adequate nutrient intake. Notable sources include:

Beef Liver: Contains 3-4 mg of vitamin C per 100g, and some analyses suggest even higher amounts, close to 27mg in fresh liver.
Kidney (Beef, Lamb, Pork): Generally contains slightly more vitamin C than liver.
Spleen: Another organ meat with a higher vitamin C concentration.
Fish Roe: An excellent, often overlooked source of vitamin C, also rich in other nutrients.

Other Animal Sources

Aside from organ meats, other animal products contribute to the daily vitamin C intake:

Fresh Muscle Meat: Trace amounts are found in fresh muscle meat, with more remaining in lightly cooked or raw meat.
Seafood: In addition to fish roe, certain seafood like oysters and crab meat contain vitamin C.

Historical Precedent and the Scurvy Misconception

The myth that a meat-only diet causes scurvy originates largely from historical instances involving sailors and explorers. Their diet, however, consisted of preserved, salted, and dried meat—not fresh animal products. The vitamin C content in their provisions was lost during processing and storage. Historical indigenous groups like the Inuit, who consumed a diet heavy in fresh, raw meat and organs, did not suffer from scurvy. This historical evidence supports the modern carnivore diet perspective that fresh, unprocessed animal products provide enough vitamin C.

Potential Risks and Nutrient Management

While the carnivore diet is often defended against the scurvy concern, some nutritional experts and studies highlight potential risks associated with very restrictive diets. Some research suggests that a carnivore diet may fall short in certain nutrients like vitamin C, especially if organ meats are not consistently consumed. For those following this diet, it is important to be mindful of nutrient intake and consider supplementation if necessary, particularly if organ meats are not a regular part of the diet.

Comparison: Carnivore Diet vs. Standard Diet for Vitamin C


Feature	Carnivore Diet	Standard Western Diet
Vitamin C Requirement	Lower due to low carb intake	Higher due to high carb intake, competing with absorption
Primary Vitamin C Source	Organ meats (liver, kidney), fresh muscle meat, seafood	Fruits and vegetables
Absorption Efficiency	Higher; minimal competition with glucose	Lower; greater competition from glucose
Storage Method Impact	Fresh, raw, or lightly cooked meat best preserves vitamin C	Cooking and storage can reduce vitamin C in produce
Historical Context	Prevents scurvy with fresh, unprocessed animal products	Historical scurvy linked to lack of fresh produce and meat

Conclusion

The question of how do people on a carnivore diet not get scurvy is answered by a combination of reduced physiological need and efficient absorption, supported by the inclusion of nutrient-dense organ meats. On a diet with minimal carbohydrates, the body requires significantly less vitamin C, and the small, bioavailable amounts found in fresh meat, especially organ meats, are sufficient. This is supported by historical examples of meat-based cultures and modern anecdotal reports. While the diet is not without scrutiny, the mechanisms for preventing scurvy are biochemically sound for those who are diligent about their food choices.

Optional External Link

For those interested in the scientific details of vitamin C absorption and its competition with glucose, this article from the National Institutes of Health provides further reading on the GLUT transporter family.

Frequently Asked Questions

Yes, fresh muscle meat contains trace amounts of vitamin C. However, the concentration is low compared to organ meats, and it is largely destroyed during cooking.

Sailors and explorers typically ate preserved, salted, and dried meat, which had no vitamin C. Traditional meat-based cultures, like the Inuit, consumed fresh or raw meat and organs, which retained their vitamin C content.

The requirement is significantly lower than for those on a standard diet. Some sources suggest as little as 10-20 mg daily is sufficient to prevent scurvy due to increased absorption efficiency.

Yes, vitamin C is highly sensitive to heat and will degrade significantly during the cooking process. Eating fresh, raw, or lightly cooked meats helps preserve the nutrient.

The most concentrated sources of vitamin C are organ meats like beef liver, kidney, and spleen, as well as seafood like fish roe.

Many people find that they do not need supplementation if they regularly consume organ meats. However, those who do not eat organs may consider it.

Yes, vitamin C and glucose use the same cellular transporters to enter cells. On a very low-carb diet, the reduced glucose competition allows for more efficient vitamin C absorption.