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Emily Marie Courtney's avatar

Hello Karin! I'm new to your sub stack, and I am also apoe4/4, 37 years old, had no idea my Nutrition Genome DNA test would test for apoe4 status, but I'm so thankful I now know and can start early prevention steps.

I have following Morley Robbins root cause protocol for about 2 years now due to issues with infertility and Hashimoto's. He has done a lot of research into iron/copper homeostasis and cerloplasmin, and how magnesium, retinol and whole food vitamin C play rolls in this homeostasis. If you are interested you can find him at https://therootcauseprotocol.com/.

Morley talks about how it's not vitamin C that is the issue but rather ascorbic acid. High dose ascorbic acid causes copper and ceruloplasmin to detach. Gemini has a good summary of what happens, and why HIGH DOSE WHOLE FOOD VITAMIN C does not cause this issue.

"High-dose ascorbic acid antagonizes copper absorption and unloads copper from ceruloplasmin, reducing its oxidase activity. Whole food vitamin C is superior because it supplies the necessary bioflavonoids, enzymes, and trace cofactors that buffer absorption, prevent mineral imbalances, and ensure the nutrient works synergistically without isolating individual minerals. [1, 2, 3, 4]

The Effects of High-Dose Ascorbic Acid

• Copper Depletion: Research indicates that high supplemental intakes of ascorbic acid (often over 1,000 mg daily) inhibit the intestinal absorption of dietary copper.

• Ceruloplasmin Interference: Ascorbic acid labilizes copper bound to ceruloplasmin, temporarily lowering its levels and reducing the protein's ferroxidase activity, which is vital for iron mobilization.

• The "Ascorbic Acid" Misconception: Synthetic ascorbic acid is merely the antioxidant shell of the vitamin C complex. When taken in massive, isolated doses, it can stress mineral ratios—a fact extensively documented by the Linus Pauling Institute regarding ceruloplasmin oxidase activity.

Why Whole Food Vitamin C is Best

• The Full Complex: Whole food vitamin C (found naturally in foods like acerola cherry, amla, and citrus) is a complex of ascorbic acid, bioflavonoids (like rutin and hesperidin), tyrosinase, and other trace cofactors.

• Synergistic Absorption: The natural bioflavonoids in whole foods enhance the bioavailability of vitamin C and protect against mineral leaching.

• Optimal Utilization: Rather than causing artificial dumps of trace minerals like copper, whole food sources supply trace minerals naturally, working in harmony with your body’s enzymatic processes rather than overwhelming them. [1]

AI responses may include mistakes."

[1] https://elivide.com/blogs/news/wholefood-vitamin-c-vs-ascorbic-acid

[2] https://www.lifeextension.com/magazine/2000/9/report_copper

[3] https://pubmed.ncbi.nlm.nih.gov/1717196/

[4] https://lpi.oregonstate.edu/mic/minerals/copper

[5] https://patient.info/features/diet-and-nutrition/vitamin-c-benefits-sources-and-deficiency

[6] https://www.researchgate.net/publication/21192575_A_role_for_ascorbic_acid_in_copper_transport

Jen's avatar

Karin Dee: what a fascinating study and thanks for sharing! It’s a good reminder to continue with vitamin C rich foods. I always appreciate your skillful writing style, by the way.

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