Only 500 mg. 2x a day was the amount they used in the study. Interesting that they said those with diabetes tend to have lower vit. C levels than healthy individuals. Perhaps the supplementation is taking care of that deficiency. As I understand it disease stems from nutritional deficiencies and/or toxicities.
Does anyone know what temp. vit. C is destroyed? I've always thought you never get vit. C from cooked food but I may be wrong.