Heres an observation:
I am currently on a working-travel-holiday in Australia. I have been more loose with my diet, a) because food prices here in Australia are really putting pressure on my savings and b) i have been succumbing to a few temptations lately (chocolate & beer, yes it tends to get boring here in kalgoorlie ... ).
Otherwise i have been restricting fruit and carbohydrates in general where and when possible, to be more flexible with meal timing (-> fasting) and to skip a meal or two just to save a few bucks. My meals consist mostly of a choice of meat or eggs, paired with heaps of veggies.
Recently, i copped a little injury on my right hands little finger (shaved off some skin while working in a warehouse). This injury became infected quickly (never happened to me before) and the infection persisted, healing only slowly despite me redressing the injury twice a day and applying disinfectant every time. 4 days ago, i got a cold and had a little fever. To combat this, i ate a total of 500g of lamb liver and 3 kiwis. 24h Hours later the Infection was literally gone and the wound had healed more than in the 7 days prior to my cold.
So here's my question: Since Vitamin C is essential for the body's ability to synthesize new protein (-> scurvy) i am wondering if it was the liver or the additional Vitamin C that sped up the healing process. Also, i wonder if my higher-than-usual consumption of sugars has upped my vitamin c requirements?
Any ideas appreciated!