Recent comments in /f/history

OneEightActual t1_iucrwzr wrote

That's the thing; potatoes were given daily or even several times daily when they were available, which got really common. Limes/lime juice were rationed more carefully. I can't find the reference now, but there was even a British expedition to the Antarctic relying on limes that got stricken with scurvy, and it could not be explained why at the time.

Fermented cabbage products like sauerkraut were trialed and were successful, but weren't widely adopted, perhaps because of the Brits' tendency to cook it in iron cookware that gave it an unpleasant metallic taste.

16

gimnasium_mankind t1_iucrqhu wrote

After many years of reduced growth compared to the rest of the world, one could say that an industry « has been destroyed ». The reduced growth can come from excessive taxes and regulations, permits, licenses, any kind of mandatory contribution. Contributions that don’t « come back » propotionally in services or in infrastructure.

5

flourishingvoid t1_iucrir2 wrote

I know what they mean by "Lemons cure scurvy" but

Still have to elaborate, scurvy is a condition in which a human lacks vitamin C intake or just a Vitamin C deficit... Lemons are just a good source of Vitamin C, but there are many other fruits and vegetables with high amounts of Vitamin C, Lemons have this reputation due to their relative ease of storage, and the fact it's mainly has been consumed raw or added late to the food in cooking thus, maintaining high concentrations of Vitamin C.

Tomatoes also have a decent amount of Vitamin C, but people cook them and neutralise a lot of the Vitamins in them ( kinda )

2

Isthecoldwarover t1_iucopa7 wrote

I thought the same on your first point since spuds contain less vitamin c than limes but assume the quantity of each ration was actually improtant, so it was the daily handful of spuds rather than whatever their lime ration was that made the difference

Don't get your second point since cabbages wouldn't last the full lenght of a journey in comparison to spuds which have a much longer shelf life

22