Infantile scurvy, the vitamin C deficiency disease of babies and young children, named for the English physician Thomas Barlow who distinguished it from rickets in the late nineteenth century. It struck artificially fed infants whose diets of heated, processed milk had destroyed the vitamin C that breast milk provides, producing irritability, tender swollen limbs, bleeding gums, and the characteristic frog-leg posture of painful legs. Barlow’s recognition that fresh food cured it was a landmark in nutritional science, predating the discovery of vitamin C itself by decades. The disease vanished with modern infant formulas fortified with ascorbic acid and with guidance to introduce vitamin C-rich foods. Its history reminds us that processing can silently remove nutrients, and that deficiency diseases follow technology’s blind spots.