Dorothy,
I would have to see the spec sheet for this ingredient (each manufacturer is 
different), typically sodium ascorbate is not the form of choice if you want 
something that is 'buffered'. Typically calcium ascorbate is the ingredient of 
choice simply because of its pH, the other form has too much sodium in it for 
for broad spectrum use.

I sort of came into this conversation on the 'back side' so I am not sure what 
the application for this product is (for you). 

Dr. Lembeck

Website - health-compendium.com



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--- On Thu, 3/18/10, Dorothy Fitzpatrick <[email protected]> wrote:

From: Dorothy Fitzpatrick <[email protected]>
Subject: Re: CS>liposomal Vit C
To: [email protected]
Date: Thursday, March 18, 2010, 7:19 AM

Do you know how this would apply if the vit C is sodium ascorbate?  This is the 
form of Vit C I use and is, I presume, of a more alkaline pH.  dee

On 17 Mar 2010, at 21:22, James Lembeck wrote:

> Hi Dorothy,
> Yes, Vit C is an antioxidant, and if found in a plant it works differently 
> than if used outside. Vit C is acidic and has a low pH, this is one of the 
> factors that prevents micro-organisms from growing and anarobic 
> bacteria/fungus from taking over. The problem is that the molecule (fatty 
> acids) is damaged during the processing, so adding the Vit C after the 
> damage/oxidation has occured may prevent further damage but...for the most 
> part the damage is already done. The rest it is difficult to say because 
> unless there is a base line with which to draw a conclusion we can't 
> determine how the addtition of Vit C will protect you or how it will affect 
> your product...the vitamin C may help once it is in your body...tough to say.
> 
> Regards,
> Dr. Lembeck
> 


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