Saralou Pedigo wrote:
Dee,
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
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