Re- salt taste. This may be why I detect no salty taste. [From an earlier post]
After trying a few different ways to make Lipo-C,I settled on putting 3 tblspns of Soy Lecithin in one cup of DW and let it sit at room temp.until Lecithin was as fully in solution as possible.Then I put two[2] tspns of Ascorbic acid in 1/2 cup of DW plus one tspn of bicarb [1],let it fizz right down.If I see any sedimentation on the bottom,then I tweak it by adding a pinch of Vit.C.,if it fizzes then I add a bit more until no reaction.If the first pinch of C does nothing,then I add a pinch of bicarb,if it fizzes then I repeat the process until no reaction.I have found this to give me as close to 100% as you can hope for.In my last four brews I had two with very slight traces of Leci. floating on top.These seemed to be from larger sized granules. When I measure the Lecithin I notice that the size of the granules do vary.If I had a precise scale I would try doing it by weight, just to see. Harold I use the jewellry cleaner from Harbour Freight now. ----- Original Message ----- From: Lin To: Harold MacDonald ; Silver list Sent: Wednesday, November 10, 2010 5:59 AM Subject: Re: CS>CS: Lipo-C taste Is anyone using sodium ascorbate crystals to make the Lipo C? I've done the method Harold reports below and mine did have a slight salty taste, so it might not have been as throughly encapsulated as his. Trying to get a PH that would be better for a feline vs, the ascorbic C. Lin ----- Original Message ----- From: Harold MacDonald To: Silver list Sent: Tuesday, November 09, 2010 2:39 PM Subject: CS>CS: Lipo-C taste I do the ascorbic acid / bi-carb of soda protocol,and do not detect any salt taste , only mild lecithin.The mix appears to be 100% in solution,except at the odd times some few granules are not dissolved.This I attribute to the inconsistency of the particle size, as volume is the measure I use,not weight. Harold