Captain James Cook was especially known for feeding his crew sauerkraut, or pickled cabbage, which was rich in vitamin C.
One of the worst conditions to strike sailors on long voyages was scurvy. Scurvy was the result of insufficient vitamins, due largely to the lack of fresh food. James Cook insisted his crew eat sauerkraut because it had Vitamin C, a vital component for warding off scurvy. Sauerkraut, or pickled cabbage, could be kept for a long period of time, yet retain its Vitamin C.
James Cook ate normal food when it was available. This would include roasted meats and vegetables. He was keen to keep his crew healthy and free from scurvy, so when fresh foods were not available, he ensured the crew were fed sauerkraut or pickled cabbage, which is high in vitamin C. He also had lime juice.
Captain Cook was aware of the importance of certain vitamins in preventing scurvy. He ensured on his voyages that his crew had sauerkraut and lemon syrup, as he believed these contained the necessary vitamins to prevent scurvy - as indeed they do. The vital ingredient was vitamin C.
Cooks sailer's were referred to as "Limey's" because Cook always had fruits like apples and limes when they were available in the crews diet to avoid diseases such as scurvy.
Christopher Columbus got a fever when he sailed at sea.
James Cook added fruit and vegetables that provided Vitiman C to the crew's diet. In particular, he introduced the effective sauerkraut as well as lime juice which provided the necessary Vitamin C to ward off scurvy.
Scurvy. James Cook made considerable preparations to avoid his crew contracting scurvy from insufficient nutrition.
One of the worst conditions to strike sailors on long voyages was scurvy. Scurvy was the result of insufficient vitamins, due largely to the lack of fresh food. James Cook insisted his crew eat sauerkraut because it had Vitamin C, a vital component for warding off scurvy. Sauerkraut, or pickled cabbage, could be kept for a long period of time, yet retain its Vitamin C.
James Cook ate normal food when it was available. This would include roasted meats and vegetables. He was keen to keep his crew healthy and free from scurvy, so when fresh foods were not available, he ensured the crew were fed sauerkraut or pickled cabbage, which is high in vitamin C. He also had lime juice.
Captain Cook was aware of the importance of certain vitamins in preventing scurvy. He ensured on his voyages that his crew had sauerkraut and lemon syrup, as he believed these contained the necessary vitamins to prevent scurvy - as indeed they do. The vital ingredient was vitamin C.
Cooks sailer's were referred to as "Limey's" because Cook always had fruits like apples and limes when they were available in the crews diet to avoid diseases such as scurvy.
Christopher Columbus got a fever when he sailed at sea.
Nobody died from scurvy on Captain Cook's first voyage. He was very careful to include citrus syrups and sauerkraut as part of his crew's diet, to ensure that they did not succumb to scurvy. However, after departing from today's North Queensland, following necessary repairs to the Endeavour, many of the crew succumbed to dysentery and typhoid. Over thirty died at Batavia or on the return journey home via Cape Town, South Africa.
Captain James Cook in 1778.
maintaining discipline crew welfare
Cooks sailer's were referred to as "Limey's" because Cook always had fruits like apples and limes when they were available in the crews diet to avoid diseases such as scurvy.
Captain cook and his crew were able to discover an alternate route to asia that was not previously know. It was a guicker route.