★★★★★
Dear sirs. As much as I appreciate buffering of ascorbic acid with lets say sodium bicarbonate, a much better way has been devised by one Jan Hromada in Czech Republic, who has passed the information into public domain. Ascorbic acid being rather a strong acid quite readily replaces many other organic acids in fruits and also readily ties to red pigments, for example betanins.
Jan Hromada has found out through his keen observation and following research, that tomatoes are one of the ideal red vegetables for this purpose, even if they are not of the best quality.
When 5g of crystalline ascorbic acid is blended with one whole average field tomato, a person can digest at least 40g of ascorbic acid (spread through out a day) in this form without the usual consequences of ascorbic acid overdose. Well, at least I can and I am not alone. I found this form even more accetable than liposomal C form. I believe that this information will further help many people to appreciate what high oral dosing of vitamin C can do for them.
With kind regards, Slavek.
