Tag: Naval medicine

Historically, scurvy was a devastating disease, killing more British sailors during the 18th century than enemy action. What was the old cure for scurvy was a question that perplexed doctors for centuries, with the effective solution of fresh food, particularly citrus fruit, repeatedly being discovered and then forgotten.

Over two million sailors reportedly died from scurvy between the 16th and 18th centuries, a debilitating disease with a mysterious cause. Unraveling who discovered the cure to scurvy reveals a two-part historical journey, involving both practical observation and modern biochemical science.

For centuries, scurvy was one of the greatest perils of the sea, claiming more lives than storms or naval battles. Before the link between vitamin C and the disease was understood, sailors dealt with scurvy through a mix of folk remedies, unproven medical theories, and, eventually, scientific experimentation.

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, 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?