Vitamin C and insulin

[overkees]

I found an article that states that if you have a very high intake of vitamin C, a higher glucose level in the blood isn't followed immediately by insulin. And even Of course in the experiment they consumed a lot of vitamin C. But to a smaller degree it might be of a positive factor in the protection of hyperglycemia.

http://www.ajcn.org/content/60/5/735.abstract

and

http://care.diabetesjournals.org/conten ... l.pdf+html

page 3 of the pdf

and a study on mice

http://www.ncbi.nlm.nih.gov/pubmed/11912563

It seems like vitamin C can play a huge rol in diabetics.

What are your thoughts?

[RRM]

It seems logical to me, as in nature, high sugar foods are high vitamin C foods,
so that its likely that the human body uses that to its advantage.
In as much as the body uses the co-enzymes (vitamins) found in foods to utilize the macronutrients (sugar, fat, protein) from those foods.
Only when we started to cook grains, there no longer was this coupling between sugars and vitamin C.

"These data indicate that elevated plasma AA (vitamin C) delays the insulin response to a glucose challenge"

So i think it is likely that there is no insulin spike in response to small intakes of OJ / sweet fruits,
which seems likely as its hard to overconsume OJ / sweet fruits in comparison to cooked starches (pasta, bread etc),
so that there is only a need for an immediate insulin response when sugars do not come with vitamin C (as in grains).

[Novidez]

Does the absorption rate of Vitamin C (for example) works the same as minerals?
This is, if a person is used taking something like 2500mg Vitamin C per day and if he suddenly reduces its intake to < 60 mg, will he be Vitamin C deficient? Or vice versa.

[RRM]

Yes. Though that is a non-issue, since it takes months for a vitamin C deficiency to kick in (the absorption rate is adjusted way more quickly)