Because if you add the sodium bicarb yourself you can control how much you
add, e.g., 1/4 t v 1 T. I add a little at a time until the fizz disappears.
PT
----- Original Message -----
From: "Dorothy Fitzpatrick" <[email protected]>
To: <[email protected]>
Sent: Tuesday, March 23, 2010 2:17 PM
Subject: Re: CS>lecithin
Right - thanks Steve, so I don't understand how it can be more sodium than
having ascorbic acid and *then* adding bicarbonate of soda to it--than
buying the sodium ascorbate already made--as someone posted? dee
On 22 Mar 2010, at 21:00, Norton, Steve wrote:
You are correct Dee.
- Steve N
-
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