Even though there are plenty of good sources of Vitamin C that fit nicely into a low carb diet, they still may not be enough to provide the many benefits of Vitamin C.

The US RDAs were originally set to levels known to help prevent diseases attributed to vitamin deficiencies. That means when you take 60 mg. of vitamin C currently recommended, you won't get scurvy, but you won't have enough to receive any of its other health-giving qualities.

Studies of vitamin C usage are ongoing. Vitamin C benefits and the intake levels required to garner them are still being explored. Here's what we do know so far:

Vitamin C may help prevent gall bladder disease by helping promote the conversion of cholesterol to bile acids. This prevents the buildup of cholesterol in bile and the formation of gall stones.

Vitamin C helps prevent certain cancers, particularly of the stomach. Mechanisms for doing so include, inhibiting the growth of bacteria that cause ulcers which may increase stomach cancer risk and blocking the formation of nitrosamines, a potent carcinogen.

Vitamin C's antioxidant properties may help inhibit the formation of arteriosclerosis by preventing the oxidation of LDL cholesterol.

Vitamin C taken at levels of 500 to 1000 mg. at the onset of a cold may reduce the duration and severity of cold symptoms.

Other studies suggest that consumption of diets high intakes of Vitamin C is associated with lower risk of cataracts, and that vitamin C therapy may promote improved mental function in people with Alzheimer's Disease, and the reduction of some symptoms of Parkinson's Disease and Amyotrophic lateral sclerosis (ALS).

Many of these benefits can occur at an intake level of approximately 200 mg. per day, but others require 1000 mg. per day or more.

Good low carb sources of Vitamin C are broccoli, cantaloupe, green bell peppers, red peppers, strawberries, and tomatoes.