Sol, Glad your technique is working for you. That's what counts, isn' it? Perhaps the lecithin helps your grastrointestinal stuff so that you tolerate the sodium ascorbate better.
I was only quoting Brooks. He's the one who did the research. I just followed directions and asked him a couple of questions. BTW, when I did a sample batch using only a stick blender it didn't separate. I've had zero batches (out of maybe 45) separate: all stay in suspension. sl On Wed, Mar 10, 2010 at 11:49 AM, sol <[email protected]> wrote: > >> According to Mr. Bradley, you're only going to get about 20% encapsulation >> when using a blender or mixer of any sort rather than the ultrasonic >> bombardment. Not sure why you'd bother. I suppose some is better than >> none. >> > > IF the percentage of encapsulation was that low, would not the finished >> product separate? I only mix mine a minute or so, and there is very little >> foam and no separation even after a week in the refrigerator. >> > > I use room temp distilled water. My body's reaction to taking up to 4.5 C > grams worth of my mix says it must be well encapsulated, as sodium ascorbate > by itself in FAR lower doses gives me severe GI adventures. My liposomal C > doesn't speed up GI transit time at all. > sol > >
