Vitamin C and the common cold but it has halved the frequency of colds in people under heavy short-term physical stress. There is no effect of taking vitamin C in doses up to 8 grams per day after a cold has already begun. Vitamin C was identified in the early part of the twentieth century, and there was much interest in its possible effects on various infections including the common cold. A few controlled trials on the effect of vitamin C on the common cold were carried out already in the 1940s, the earliest of these appears to be a placebo-controlled trial published in 1945. The
Scurvy and maintaining the morale of the crew, rather than by a diet of fresh food. Navy expeditions continued to be plagued by scurvy even while fresh (not jerked or tinned) meat was well known as a practical antiscorbutic among civilian whalers and explorers in the Arctic. Even cooking fresh meat did not entirely destroy its antiscorbutic properties, especially as many cooking methods failed to bring all the meat to high temperature. The confusion is attributed to a number of factors: In the resulting confusion, a new hypothesis was proposed, following the new germ theory of disease – that scurvy was