All about fruitarianism with a long-term fruitarian, Lena

The study has shown that skeletal muscle is very sensitive to changes in vitamin C intake, and that the vitamin C content in muscle will fall if intake decreases below optimal levels. This is likely to affect muscle function. Muscle is the largest store of vitamin C in our bodies.

Professor Margreet Vissers, from the Centre for Free Radical Research:

Many people think that all fruit and vegetables are equally able to supply vitamin C, but this is not the case. The levels in food vary hugely across the spectrum. We should eat a good range daily, but because many fruit contain only one tenth of a healthy daily vitamin C requirement, we would recommend at least one serve per day of a high-value food like kiwifruit. This will help you easily reach an optimal vitamin C intake, as well as delivering other vital nutrients.

There is, however, considerable debate regarding the beneficial health effects of vitamin C supplementation. The administration of vitamin C may significantly hamper endurance capacity. Vitamin C supplementation decreases training efficiency because it prevents some cellular adaptations to exercise.

Dhammika Sutta

He should not kill a living being, nor cause it to be killed, nor should he incite another to kill. Do not injure any being, either strong or weak, in the world.

Carbohydrates

Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products, one of the basic food groups.

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. Simple sugars are called monosaccharides and include glucose (or dextrose), fructose, and galactose. The table sugar most customarily used as food is sucrose - hydrolyses into fructose and glucose in the body. Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. 

Starch is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. 

Fiber is consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, chitins, pectins, beta-glucans, and oligosaccharides, and are derived from plants. Dietary fibers are not digested by gastrointestinal enzymes. Soluble fiber dissolves in water, changes as it goes through the digestive tract, where it is fermented by bacteria, partially into physiologically active byproducts - healthful compounds. Insoluble fiber does not dissolve in water and stays intact as it moves through your digestive system, can be prebiotic and metabolically ferment in the large intestine. Dietary fibers can change absorption of other nutrients and chemicals. Some soluble plant fibers can modulate intestinal inflammation and are contrabiotic. Many types of so-called dietary fiber are not actually fibrous.

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