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
