@Jennifer said in I have trouble sleeping:
they likely weren’t measuring dehydroascorbate.
DHA is interesting in meat but it depends on the way you cook it. I'm writing a doc on DHA in potatoes, milk and meat. More in the liver, indeed, as Jennifer said. Well seen. Must be recent to avoid histamine.
Excerpt:
DHA Integrity in "Bloody" vs. Half-Cooked Steak
In raw beef, Vitamin C is present in small amounts (approx. 1.5–2.5 mg per 100g), but as the sources suggest, 80–90% of it is in the form of DHA.
• 1/4 Cooked (Rare/Bloody): The internal core remains essentially "raw" from a biochemical perspective. You retain nearly 95% of the original DHA in the center.
• Half-Cooked (Medium-Rare): The heat begins to penetrate. You likely retain 70–80% of the DHA.
• The Advantage: Unlike the potato, there is zero leaching. Since you aren't boiling the meat in water, the DHA stays trapped within the muscle fibers and the intracellular fluid (the "blood" or myoglobin).
Remind for lycos: a 24-hour window when a steak has been cut. The butcher cuts it in front of you. If you can talk with a butcher in a warehouse ...
