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.
Vitamin C is destroyed at about 158F (70C), so steaming, boiling, or even canning can cause a great loss of the enzyme ascorbic acid oxidase. Light and moisture can destroy it as well.
This study should have been done using 10,000mg of vitamin C daily in divided doses, along with Cinnamon, Bitter Melon, Astaxanthin, D3, and Quercetin... without the metformin.