WEBVTT - How Does Scurvy Work?

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<v Speaker 1>Welcome to Brainstuff, a production of iHeartRadio. Hey brain Stuff,

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<v Speaker 1>Lauren Vogelbaum. Here, there's a huge gulf between your standard

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<v Speaker 1>pop culture pirates and the real life criminals who inspired them. Movies, novels,

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<v Speaker 1>and TV shows expect pirate characters to embrace sort of

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<v Speaker 1>rigid stereotypes, including some with no historical basis, But these

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<v Speaker 1>narratives tend to get one thing right, just like many

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<v Speaker 1>of their fictional counterparts. The pirates of your had a

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<v Speaker 1>healthy fear of scurvy caused by a prolonged lack of

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<v Speaker 1>vitamin C in one's diet. Scurvy has been affecting people

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<v Speaker 1>since time immemorial. Symptoms include tooth loss, slow healing wounds,

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<v Speaker 1>and arrested bone growth, and if left unchecked, it can

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<v Speaker 1>ultimately result in death from internal bleeding. So, in other words,

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<v Speaker 1>this ailment is far more danger than you may realize,

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<v Speaker 1>and scurvy remains at large today, with those living in

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<v Speaker 1>poverty being especially prone to the disorder. Many animals, including

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<v Speaker 1>over four thousand kinds of our fellow mammals, never get

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<v Speaker 1>scurvy because they produce their own vitamin C, but a

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<v Speaker 1>handful of creatures are unable to manufacture it. These unlucky

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<v Speaker 1>beasts include fruit bats, guinea pigs, and primates. Like us,

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<v Speaker 1>Scientists don't know why our ancestors lost the ability to

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<v Speaker 1>make vitamin C. Other species use a specific gene to

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<v Speaker 1>create an enzyme that's needed for the vitamin's production process. However,

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<v Speaker 1>in the human body, that gene isn't functional. We thus

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<v Speaker 1>have no choice but to acquire vitamin C by ingesting it. Lemons, oranges,

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<v Speaker 1>and other citrus fruits are loaded with the stuff, as

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<v Speaker 1>are fresh green veggies like broccoli and spinach. You can

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<v Speaker 1>also find it in potatoes, tomatoes, and red peppers, among

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<v Speaker 1>other things that actually might help explain humankind's gene problem.

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<v Speaker 1>Our distant ancestors lived in lush tropical areas and got

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<v Speaker 1>plenty of vitamin C in their fruit heavy diets, so

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<v Speaker 1>if a random mutation prevented some individuals from manufacturing the vitamin,

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<v Speaker 1>it wouldn't have hurt their odds of survival because fruits

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<v Speaker 1>and vegetables were widely available. Since the mutation was harmless,

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<v Speaker 1>natural selection didn't weed it out, and over time the

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<v Speaker 1>genetic quirk spread. Unfortunately, by the dawn of human civilization,

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<v Speaker 1>Homo sapiens had settled in places where vitamin C rich

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<v Speaker 1>foods weren't always easy to find. But okay, why do

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<v Speaker 1>we need vitamin C and what happens when we don't

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<v Speaker 1>get it? Vitamin C plays a critical role in the

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<v Speaker 1>synthesis of collagen. Collagen is a type of protein that

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<v Speaker 1>your body uses to add structure, strength, and flexibility to

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<v Speaker 1>all kinds of different tissues. Tendons and bones derive much

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<v Speaker 1>of their support opacity from collagen fibers. A Collagen also

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<v Speaker 1>makes your skin tough but elastic, and helps blood clot

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<v Speaker 1>and cuts to heal when injured. It also lends a

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<v Speaker 1>hand in reinforcing the walls of your blood vessels and

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<v Speaker 1>your internal organs to keep making collagen. A healthy and

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<v Speaker 1>properly fed human body will burn through about eight to

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<v Speaker 1>ten milligrams of vitamin C every day. That's about zero

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<v Speaker 1>point zero zero zero three ounces, although it's recommended that

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<v Speaker 1>adults eat at least ten times that amount, and if

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<v Speaker 1>that sounds like a small number, it kind of is.

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<v Speaker 1>You can get your daily recommended intake by eating an

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<v Speaker 1>orange or a cup worth about two hundred and fifty

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<v Speaker 1>milli liters of fruit or vegetables like strawberries, bell pepper,

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<v Speaker 1>or brussels sprouts, and fruits and veggies aren't the only

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<v Speaker 1>place you can get vitamin C. A case in point

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<v Speaker 1>many of the Arctics indigenous peoples who for millennia subsisted

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<v Speaker 1>on traditional meat based diets with very few vegetables and fruits,

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<v Speaker 1>but they rarely experienced scurvy outbreaks because it turns out

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<v Speaker 1>that some raw meats are a pretty good source of

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<v Speaker 1>vitamin C, and lots of organ meat like caribou liver,

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<v Speaker 1>is naturally rich in it. However, you get your vitamin C,

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<v Speaker 1>your bloodstream is really good at distributing it around the body.

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<v Speaker 1>But if you go sixty to ninety days without ingesting

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<v Speaker 1>any and your internal supply dips too low, a scurvy

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<v Speaker 1>will begin to take hold. At first, it's hardly noticeable.

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<v Speaker 1>In the early stages, a person will feel lethargic, a weak,

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<v Speaker 1>and achy. They may also experience weight loss and a

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<v Speaker 1>reduced appetite. As time wears on, symptoms get more grotesque

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<v Speaker 1>unless the person writes the ship by ingesting more vitamin C.

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<v Speaker 1>Unchecked scurvy causes the gums to swell, bleed, and loosen

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<v Speaker 1>the teeth at their roots. A pain breaks out in

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<v Speaker 1>the joints and muscles. The skin loses its ability to

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<v Speaker 1>form scar tissue, so old wounds may reopen and new

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<v Speaker 1>ones will refuse to hear. Internal bleeding causes splotchy marks

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<v Speaker 1>to appear under the skin, and deeper down the bones

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<v Speaker 1>themselves will become weak. If the disorder isn't treated, a

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<v Speaker 1>fevers arise and gangrene sets in. Slowly but surely. The

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<v Speaker 1>person will die, often as the result of a fatal

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<v Speaker 1>hemorrhage in the heart or brain. The explorer Robert Falcon

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<v Speaker 1>Scott wrote that once late stage scurvy has taken hold, quote,

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<v Speaker 1>death is a merciful release. Scott famously died in the

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<v Speaker 1>Antarctic in nineteen twelve, by which time scurvy had been

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<v Speaker 1>a global nuisance for thousands of years. Hippocrates was aware

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<v Speaker 1>of it, and an Egyptian document written in fifteen hundred

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<v Speaker 1>BCE describes the malady symptoms. A scurvy was prevalent during

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<v Speaker 1>the Crusades, when armies were made to march across vast

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<v Speaker 1>distances with limited access to fresh fruits and vegetables. It

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<v Speaker 1>also claimed a number of lives during the Irish potato

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<v Speaker 1>famine and the American Civil War. Early seafarers like the

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<v Speaker 1>Phoenicians and the Vikings carried fresh food on voyages, and

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<v Speaker 1>they didn't report the disease. However, scurvy became associated with

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<v Speaker 1>sailing when between around fifteen hundred and eighteen hundred CE,

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<v Speaker 1>some two million sailors died of it. Scurvy was the

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<v Speaker 1>leading cause of naval death at the time, outstripping battles

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<v Speaker 1>and disasters. This was due to the poor diet of

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<v Speaker 1>colonial era sailors. They ate mainly food that wouldn't spoil

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<v Speaker 1>on long voyages, like salted meats, hard biscuits, beer, and peas,

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<v Speaker 1>no fresh fruits or veggies on the menu. A living

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<v Speaker 1>conditions aboard ship were also cramped and damp, which worsened

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<v Speaker 1>the disease, as research has shown that people need more

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<v Speaker 1>vitamin C in cold, damp conditions. The affliction's prevalence on

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<v Speaker 1>the high seas started to decline after seventeen forty seven,

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<v Speaker 1>which is when Scottish position James Lynde conducted the world's

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<v Speaker 1>first clinical trial to demonstrate that lemons and oranges could

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<v Speaker 1>cure scurvy. He gave different groups of sailors a variety

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<v Speaker 1>of treatments for scurvy, and the citrus eating group was

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<v Speaker 1>the only one to recover. Although Lynde wasn't the first

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<v Speaker 1>person to suggest citrus as a cure, his published writings

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<v Speaker 1>have been credited with spreading the knowledge. Some forty years later,

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<v Speaker 1>in seventeen ninety five, the British Navy finally decreed that

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<v Speaker 1>each sailor be given a daily ration of lemon juice.

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<v Speaker 1>A later lime juice, and scurvy started to disappear from

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<v Speaker 1>its fleet. Yet, despite the breakthroughs of lind and other researchers,

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<v Speaker 1>scurvy was never completely eradicated. Around the world, scurvy cases

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<v Speaker 1>tend to pop up in communities where residents don't have

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<v Speaker 1>reliable access to foods that are rich in vitamin C.

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<v Speaker 1>For example, following a drought in twenty seventeen, an outbreak

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<v Speaker 1>of the disorder occurred in Kenya. It's also been reported

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<v Speaker 1>that a full ninety five percent of the houseless population

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<v Speaker 1>in Paris, France, is vitamin C deficient and therefore vulnerable.

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<v Speaker 1>Over in the United Kingdom, the rate of scurvy related

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<v Speaker 1>hospital admissions rose by twenty seven percent between twenty nine

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<v Speaker 1>and twenty fourteen with a corresponding increase in malnutrition, and

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<v Speaker 1>in recent years, multiple cases of scurvy have been documented

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<v Speaker 1>within the United States, usually in low income populations a children,

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<v Speaker 1>elderly people, people with food allergies, and crash dieters may

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<v Speaker 1>also be at risk of developing scurvy. But there is

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<v Speaker 1>good news. Scurvy isn't hard to treat. Post diagnosis, it

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<v Speaker 1>could be remedied by increasing the patient's supply vitamin C.

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<v Speaker 1>One can usually expect to make a complete recovery after

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<v Speaker 1>about three months, and bleeding in the gums and skin

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<v Speaker 1>can stop and as little as twenty four hours after

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<v Speaker 1>receiving treatment. Today's episode is based on the article Scurvy,

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<v Speaker 1>The Scourge of the High Seas Remains at Large Today

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<v Speaker 1>on House Tofforkstyle, written by Mark Mancini. Brain Stuff is

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<v Speaker 1>production of iHeartRadio in partnership with how stuffworks dot Com,

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<v Speaker 1>and it is produced by Tyler Klang. Four more podcasts

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<v Speaker 1>from my heart Radio visit the iHeartRadio app, Apple Podcasts,

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<v Speaker 1>or wherever you listen to your favorite shows.