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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.

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