Despite what you have been told, ascorbic acid and vitamin C are not the same thing.

Ascorbic acid is a synthetic substance made in a laboratory. It was originally derived from bovine adrenal glands almost a century ago. Today, it is primarily synthesized from genetically modified corn sugar.

Conversely, true vitamin C is made by nature and is only found in food. It is a complex of organic molecules naturally occurring in fruits, vegetables, nuts, seeds, and herbs.

Vitamin C is bio-available – it is easily and immediately recognized and assimilated by the body.

Top three sources of vitamin C presently known to man are:

1) Kakadu plum (Terminalia ferdinandiana)
2) Camu camu (Myrciaria dubia)
3) Acerola cherry (Malpighia emarginata)

In that order.

Other plants that are abundant in the nutrient include:

Rosehip
Amla berry
Sea Buckthorn
Hibiscus
Guava
Pine needle
Cayenne pepper
Watercress
Kiwifruit
Red bell pepper
Papaya
Strawberry
Citrus

Vitamin C is a potent antioxidant that plays an important role in many physiological processes. That said, ascorbic acid—an inorganic man-made compound—will never be an adequate replacement for the real thing.