With grant funds received from the General Mills, Bell Institute of Health and Nutrition, and on behalf of the scientific programs of the American Society of Nutrition, a 2006 press release from the Federation for Experimental Biology reported on a study done at Arizona State University correlating the amount of Vitamin C in a person’s body to the levels of of body fat. The results of the study, presented at Experimental Biology 2006 in San Francisco by graduate student Bonnie Beezhold, proved there is a direct link between a depletion of Vitamin C and fat oxidation. continue reading »