Legal Statement and Disclaimer:
Important – Please read
General advice
Introduction
Why make your own Liposomal Vitamin C?
Commercial vs Homemade LET Vitamin C
FAQs – Please read this section
Ingredients:
Equipment:
Procedure for large batch
Procedure for small batch
Procedure for using Ascorbic Acid and Sodium bicarbonate (baking soda)
Step-by-step directions
Trouble shooting & Tips
Test for percent encapsulation
Directions for use:
Suggested Equipment, Supplies & Further Study:
Cost break down (as of 4/2014)
If you liked this book…
ABOUT THE AUTHOR
How To Make Liposomal Vitamin C
(Lipo-spheric Sodium Ascorbate)
Color photos to show the process step by step
by Cheryl Hines
©2013 - 14 All rights reserved
Revision 7 : April 2014
Legal Statement and Disclaimer:
This guide is intended to provide helpful and informative material on the subjects addressed in
the publication. It is sold with the understanding that the author and publishers are not
engaged in rendering medical, health or any other kind of personal professional services in this
book. The reader should consult his or her medical, health, or other competent professional
before adopting any of the suggestions in this book or drawing inferences from it.
The author specifically disclaims all responsibility for any liability, loss, or risk, personal or
otherwise, which is incurred as a consequence, directly or indirectly, of the use and application
of any of the contents in this book.
To repeat: If you are ill, please do not hesitate to consult a qualified health care provider.
Important – Please read
Dear Reader:
If you or your loved one is seriously ill, I urge you to see your trusted medical professional for
advice. I am not a doctor or health care professional and as such will not prescribe. I only offer this
small book to educate and entertain. I expect that anyone reading this book will take
responsibility for their own health.
Allergy warning: Those who have corn allergies might have an allergic reaction to ascorbic acid
or sodium ascorbate as some brands are derived from corn. If you are allergic to corn, please
check your labels.
General advice
LET Vitamin C is a fabulous discovery but it must not be used like a Band-Aid. It can and does
work wonders but for it to work long term, please consider making other supportive lifestyle
changes such as reducing stress (#1), adding more and more fresh vegetables to your diet,
getting more sleep, fresh air and daily movement, etc.
Holistic attitude is all about assisting the body to heal itself, not ignore its innate ability to get
well. We don’t want to start to use alternative treatments the same way traditional medicine
uses drugs and surgery. So, I would never use or recommend anyone take large doses of
liposomal vitamin C on a long term basis.
A licensed naturopath friend of mine cautioned me to not take megadose LET vitamin C long
term (or any medical treatment, for that matter) but use it like any short term treatment - to
get the job done. As good as it is for you, acid is acid. The body has to balance the pH by taking
calcium out of the bloodstream. If it isn't there it will take from bones and tissue. Our body can
handle short term imbalance in order to get well. But erosion of our bones and tissues might
be the result if carried on long term.
A suggested protocol: During acute treatments where you are aggressively treating an illness,
take a day off every 5 or 7 days. This way your body has a chance to work on its own – build its
own defense system.
Introduction
Nothing new under the sun…
Let me first acknowledge freely that the basic information contained in this short guide is
gleaned from many dozens of articles, forum discussions and a small handful of books. It is my
hope that this will save you precious time having it all distilled into one place.
The man who deserves credit for pioneering homemade LET (liposomal encapsulation
technology) vitamin C is Brooks Bradley. While there have been others who have contributed,
you will almost always find that they reference Bradley’s work. As the process evolved, he
continued to make comments making it possible for people like you and me to take charge of
our own health using homemade LET Vitamin C.
Therefore you have in your hands a book which is the result of dozens of hours of personal
trials and tweaking on how to make LET Vitamin C (ascorbic acid*) at home.
Note: Making your own liposomal Vitamin C is fairly simple and since the ingredients as
well as the final formula are non-toxic, there is room for slight variations in amounts and
ingredients.
How-to book not a why to book
I will not be discussing the benefits of taking mega doses of ascorbic acid. I assume that you
know that Vitamin C is nature’s best kept secret for long life and perfect health and that
liposomal Vitamin C is a fabulous way to get it right where it needs to be – in your cells. You
want to know how to make it yourself.
If you need to know Why to take it, please see Dr Thomas Levy’s book, Primal Panacea, for an
authoritative discussion on this topic. He includes the facts behind the subject as well as gives
the reasoning behind dosages. His book discusses why to take large doses and beginning at
page 130 talks in depth about the why’s and wherefore’s of using liposomal Vitamin C.
For those interested in learning more, I list several on my website:
http://simplefrugal.com/vitamin-c-resources/
~
* For the purposes of this short guide, I will use the term vitamin C and ascorbic acid
interchangeably. Yes, I am aware that there is a difference and is noted in the FAQs.
Why make your own Liposomal Vitamin C?
Commercially made lipospheric or liposomal Vitamin C products are costly in the amounts
suggested for disease prevention or health maintenance. In my research, I found that the least
expensive form was a dollar per 1000 mg dose. In therapeutic amounts that would quickly
become cost prohibitive.
At the end of this short book I give a cost breakdown of how much it costs to make home-made
Liposomal Vitamin C. Suffice it to say, I love to do things myself if it is cost effective and
relatively simple. At 8¢ per ounce (roughly 845 mg of absorbed ascorbic acid) I can say it is very
cost effective.
As you will read in a bit, it is relatively simple to make, too. Even my 10 year old makes it. But it
is important to follow the instructions closely. Stirring is particularly important as it assures
that the lecithin completely encapsulates the sodium ascorbate. The more thoroughly it is
encapsulated the more absorbable it is.
Commercial vs Homemade LET Vitamin C
I can’t claim this process makes 100% encapsulated LET Vitamin C. I don’t have access to
laboratories or equipment to test encapsulation. I am trusting a process offered by a man who
knew what he was doing – Brooks Bradley.
Others who have made homemade LET vitamin C have used crude test, like the one I include
later in this book which indicate anywhere from 50% to 85% encapsulation. By my calculations,
that still provides an excellent uptake of vitamin C and keeps the cost very low.
I don’t compare my homemade version to the commercial version anymore than I would
compare my homemade herbal medicines to the commercially sold standardized versions. I just
know they work the way they are supposed to for me.
Since ascorbic acid is a relatively harmless compound, you can’t over do it. You might get loose
stools but that just means to back down. Take a day off. Then use less next time.
FAQs – Please read this section
Many readers of my book have asked the following questions. I think you will find this
collection of questions and answers most worthwhile.
How do you know if your liposomal Vitamin C is encapsulated?
I have included a test to help you determine just how encapsulated your finished product is
(credit goes to Brooks Bradley).
In any case, LET (liposomal encapsulation technology) is still a very new technology. Even
experts say there is no way to exactly determine whether liposomes are present and, if they
are, are they stable (won’t “unencapsulate”).
Even at 50% encapsulation, it is estimated that one is getting at least as much sodium
ascorbate as if a patient were to receive it in an IV. This is because the lecithin bubble is by far
more friendly to the cells than non-LET ascorbic acid.
So, even if the procedure resulted in only 50% efficient encapsulation, it is still very effective.
If LET Vitamin C is unstable, how much should I make?
Because homemade liposomal ascorbic acid is relatively unstable, it will break down making
more and more ascorbic acid unencapsulated. I recommend you make only as much LET Vitamin
C as you might use in a week but plan to refrigerate it.
For example, for my large family I would make 3 large (48oz) batches at a time as we would take
anywhere from 1 to 3 ounces at a time – each! We would go through a quart a day during cold
season.
I have included procedures for a small approximately 16oz batch for one person for a few days.
Why Sodium Ascorbate? Why can’t I just use ascorbic acid?
I use sodium ascorbate as it is the same buffered form of ascorbic acid which physicians use
when they give ascorbic acid/Vitamin C intravenously. It is also what you will find in
commercially available liposomal Vitamin C.
The reason: Straight pharmaceutical grade ascorbic acid is too acidic (4.2pH) to use for our
purposes. If you take straight ascorbic acid into the blood stream, it would cause the body to
need to neutralize the pH by taking calcium among other things from your body to balance it,
namely from your bones, teeth and organs.
Since the body’s pH level is tightly regulated at a slightly alkaline 7.35 to 7.45, you want to try
to make sure anything you introduce directly into the blood stream of similar pH. Sodium
ascorbate is a buffered version which eliminates this problem. It is close to 6.9 pH which is
slightly acidic but manageable.
I am aware that my readers may have some ascorbic acid powder on hand and rather than
waste it, I am including a procedure that allows you to use your ascorbic acid by making your
own sodium ascorbate using sodium bicarbonate (baking soda). See that section.
Can I use any other mineral ascorbates like calcium ascorbate, magnesium ascorbate, zinc
ascorbate, etc?
According to Dr Thomas Levy M.D. he cautions against using any form of ascorbate except
sodium ascorbate. The reason being that in the quantity of liposomal form of ascorbate we
use, the mineral would reach a toxic level in your blood stream. He only recommends sodium
ascorbate.
I want to use sunflower lecithin instead of soy lecithin, is that OK?
Yes, you can use sunflower lecithin. For those using sunflower lecithin, keep in mind the
finished product will look different from the soy lecithin version. I have been told it looks like a
highly creamed coffee (beige) colored.
How much liposomal Vitamin C should I take?
This is a book on how to make liposomal Vitamin C not how to take it, thus I cannot make any
recommendations. Please read more about the therapeutic benefits of liposomal Vitamin C on
the internet or Primal Panacea by Dr. Thomas.
My pet is ill. Can I give it to it?
I have no experience with this but several readers have said they have used it successfully.
Oops! I might have not added enough water or sodium ascorbate or lecithin. What can I do to
fix it?
First of all, lecithin is a very nutritious food in and of itself, so no problem there. Sodium
ascorbate is non toxic and will only cause a loose stool if you take too much.
I have learned that there is no need to be exact as long as you follow the 3 to 1 volume ratio of
lecithin to ascorbic acid, whether it’s 3 tablespoons lecithin to 1 tablespoon Vitamin C or ¾ cup
to ¼ cup.
Even the water isn’t terribly critical as long as you have enough to dissolve the ascorbic acid
and melt the lecithin granules. It simply results in a thicker or thinner end product.
I have seen “recipes” for making liposomal Vitamin C that use a third to half the water that I
use. Their results are thicker and more like egg yolk in consistency.
Why do you use the term Vitamin C and ascorbic acid synonymously? They are not the same.
You are correct. They are not the same. Vitamin C refers to the compound of nutrients, which
includes ascorbic acid, that are present in many fruits and vegetables, namely citrus fruits.
Ascorbic acid is the isolated part of Vitamin C. It is the active part which has been used
effectively in treatment of colds among other things.
Some will argue that you cannot call what I make (and I will note that even the commercial
variety) liposomal Vitamin C when in fact we use ascorbic acid or sodium ascorbate, as the case
may be.
While I might literally go through my book and change it all, I hope that you can overlook the
term.
Should I be concerned about making the solution in the stainless steel ultrasound tub? Won’t
it give off molecules of nickel into my solution?
An excellent point. It is a fact that over time, the inner stainless steel tub will “cavitate” or give
off miniscule amounts of metal. This is why many more serious makers of homemade LET
Vitamin C will contain the solution in beakers or thin walled glass containers within the
ultrasonic unit.
Put the glass container into the unit and fill the unit with enough water to go to fill line. You
still have to stir as recommended.
I am concerned about taking that much sodium. Is there another way to take this without
using sodium ascorbate?
While Dr Levy doesn’t recommend it, you are free to use regular ascorbic acid. Just use it on a
short term basis. Keep in mind that ascorbic acid will acidify your blood and cause other long-
term problems. FYI: A one ounce “dose” of homemade LET vitamin C contains approximately
100mg sodium.
Ingredients:
Lecithin granules, Non GMO Soy or sunflower
Sodium Ascorbate powder
Distilled water
Equipment:
2 one quart canning jars + lids for storage
1 pint jar + lid for mixing ascorbic acid powder
Dry and liquid measuring cups
Blender (we use a Vitamix)
pH test strips, optional but not necessary
Ultrasonic jewelry cleaner, large for 1.5 quarts, pictured below. This one is the Isonic brand.
Plastic ladle, straws (pictured) or plastic spoon for stirring (I get extras at fast food
restaurants)
Procedure for large batch
Approximately 48 oz
Use the following proportions:
¾ cup (100g) lecithin granules
30 oz (890ml) distilled water
¼ cup (48g) Sodium Ascorbate powder
12 oz (350ml) distilled water
Pour 30 oz. (890ml) distilled water that is at least room temperature (can be warmer) into the
VitaMix or large blender (I prefer my Vitamix simply because it has an ultra low stirring speed). I
have made a permanent line on my blender at the water line.
Turn Vitamix on lowest setting.
Measure and add lecithin granules to the water stirring in the Vitamix.
Stir on low till the lecithin is melted – this can take 5 - 10 minutes depending on the
temperature of the water. Will look like a creamy bright, lemon yellow color.
Meanwhile, in the pint jar, pour 12 oz (350 ml) distilled water and sodium ascorbate powder.
Put on lid and shake till all is dissolved.
Next, pour the ascorbate solution into lecithin mixture while still blending. Let it blend a
minute or so. Some suggest you blend for 5 or more minutes in to help with the
homogenization.
Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a smaller unit,
pour to the max fill line.
Set for longest cycle on your machine. Mine has 480 second cycle which translates to 8 minutes.
Some units have different times, so you might have to figure out different cycles if your
machine does shorter cycles. The idea is to homogenize for approximately 30 minutes.
Stir fairly often using a plastic soup ladle, straws or spoon. Stirring keeps the lecithin moving till
it has “encapsulated” the sodium ascorbate. The more you stir, the more homogenized is the
final solution.
Finally, ladle/pour into labeled storage jar. Store in refrigerator. Can be used right away. It can
store in fridge for up to two weeks.
**Note to users of sunflower lecithin: My readers who have used sunflower lecithin say that
the final product is more the color of creamed coffee.
Procedure for small batch
Approximately 16 oz
Use the following proportions:
10 oz (300ml) distilled water
¼ cup (33g) lecithin granules
4 oz (120ml) distilled water
1 tablespoon +1 teaspoon (16g) sodium ascorbate
Pour 10 oz (300ml) distilled water that is at least room temperature(can be warmer) into the
VitaMix or large blender (I prefer my Vitamix simply because it has an ultra low stirring speed). I
have made a permanent line on my blender at the water line.
Turn Vitamix on lowest setting.
Measure and add lecithin granules to the water stirring in the Vitamix.
Stir on low till the lecithin is homogenized – this can take 5 - 10 minutes depending on the
temperature of the water. Will look like a creamy bright, lemon yellow color.
Meanwhile, in the pint jar, pour 4 oz (120 ml) distilled water and sodium ascorbate powder. Put
on lid and shake till all is dissolved.
Next, pour the ascorbate solution into lecithin mixture while still blending. Let it blend a
minute or so. Some suggest you blend for 5 or more minutes in to help with the
homogenization.
Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a smaller unit,
pour to the max fill line.
Set for longest cycle on your machine. Mine has 480 second cycle which translates to 8 minutes.
Some units have different times, so you might have to figure out different cycles if your
machine does shorter cycles. The idea is to homogenize for approximately 30 minutes.
Stir fairly often using a plastic ladle, straw or spoon. Stirring keeps the lecithin moving till it has
“encapsulated” the sodium ascorbate. The more you stir, the more homogenized is the final
solution.
Finally - ladle/pour into labeled storage jar. Store in refrigerator. Can be used right away. It can
store in fridge for up to two weeks.
**Note to users of sunflower lecithin: My readers who have used sunflower lecithin say that
the final product is more the color of creamed coffee.
Procedure for using Ascorbic Acid and Sodium bicarbonate (baking
soda)
I have put these instructions together for those who want to use ascorbic acid instead of sodium
ascorbate. The main difference between this formula and the sodium ascorbate version I
demonstrate in the book is that with this version, you are doing the buffering yourself. FYI—
Sodium ascorbate is made by reacting ascorbic acid with bicarbonate of soda. Using sodium
ascorbate in my other procedures just saves this step.
Approximately 14 oz. batch
3 level tablespoons Lecithin granules
1 level tablespoon Ascorbic acid powder
1 level tablespoon plus 1 level teaspoon sodium bicarbonate , aluminum free – (Bob’s
Red Mill brand, for example)
Distilled water, to be measured
Pour 8 oz distilled water that is room temperature into the VitaMix or large blender (I prefer
my Vitamix simply because it has an ultra low stirring speed). I have made a permanent line on
my blender at the water line.
Turn Vitamix on lowest setting.
Measure and add lecithin granules to the water stirring in the Vitamix.
Stir on low till the lecithin is homogenized – this can take 5 - 10 minutes depending on the
temperature of the water. Will look like a creamy bright, lemon yellow color.
Meanwhile, in a quart jar pour 2 oz distilled water and ascorbic acid powder. Stir till all is
dissolved.
In a small pint jar, add the soda to 2 ounces water. Put on lid and shake till dissolved.
Now, SLOWLY dribble the soda water into ascorbic acid solution while stirring. It will bubble
furiously. Keep dribbling and stirring till the bubbling stops. Once it has stopped the soda will
have reacted to the ascorbic acid and the result is sodium ascorbate!
Next, pour the ascorbate solution into lecithin mixture while still blending. Let it blend a
minute or so. Some suggest you blend for 5 or more minutes in to help with the
homogenization.
Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a smaller unit,
pour to the max fill line.
Set for 480 second cycle and turn on (480 seconds translates to 8 minutes). My large ultrasonic
cleaner has cycles from 90, 180, 240, 360, and 480 seconds. Some units have different times, so
you might have to figure out different cycles if your machine does shorter cycles. The idea is to
homogenize for approximately 30 minutes.
Stir fairly often using a plastic ladle or spoon. Stirring keeps the lecithin moving till it has
“encapsulated” the sodium ascorbate. The more you stir, the more homogenized is the final
solution. (Red blur is a straw which we used while doing the demonstration.)
Finally - ladle/pour into labeled storage jar. Store in refrigerator. Can be used right away. It can
store in fridge for up to two weeks.
Step-by-step directions
Demonstrating the Large batch.
1. Pour 30 oz (890ml) distilled water that is room temperature into the VitaMix or large
blender (I prefer my Vitamix simply because it has an ultra low stirring speed). I have
made a permanent line on my blender at the water line.
2. Set Vitamix (or blender) on lowest setting and turn it on.
3. Measure and add lecithin granules to the water stirring in the Vitamix. (These are soy
lecithin granules which are brighter)
4. Stir on low till the lecithin is homogenized – this can take about 5 - 10 minutes depending
on the temperature of the water. I store my water in the house so it is room temp. Will look
like a creamy bright, lemon yellow color (or beige creamed coffee if you are using sunflower
lecithin).
5. Meanwhile, in the pint jar, pour 12 oz (355 ml) distilled water and sodium ascorbate
powder. Put on lid and shake till all is dissolved.
6. Next, pour the ascorbate solution into lecithin mixture while still blending. Let it blend a
minute or so. Some suggest you blend for 5 or more minutes in to help with the
homogenization.
7. Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a smaller unit,
pour to the max fill line.
8. Set for longest cycle on your machine. Mine has 480 second cycle which translates to 8
minutes. Some units have different times, so you might have to figure out different cycles if
your machine does shorter cycles. The idea is to homogenize for approximately 30 minutes.
9. Stir fairly often using a plastic straw or spoon. Stirring keeps the lecithin moving till it has
“encapsulated” the sodium ascorbate. The more you stir, the more homogenized is the final
solution. (Red blur is the stirring straw.)
10. When the machines turns off, reset for 480 seconds and turn on again, stirring as before.
Do this for 4 cycles or 32 minutes. Foam will be pretty much all gone and will have a creamy
lemon yellow color.
11. Finally - ladle/pour into labeled storage jar. The final product is somewhat watery.
12. Can be used right away. Can store at room temperature for up to 4 days and in the fridge
for up to a week.
Actual color of finished product varies. It is more creamy lemon yellow when using soy lecithin
is or beige colored if using sunflower lecithin.
Trouble shooting & Tips
First, of all, did I leave something out? Did I not cover this well? I welcome your feedback. Keep
in mind I am not a scientist so this was not treated from that point of view. It is the result of
my wide research and reading, then application of what I learned.
In any case, contact me at: http://simplefrugal.com to give me your thoughts. I will consider
adding any useful information to the next revision of this book.
There is a darker layer on the bottom of the jar – what is it?
This layer is actually lecithin which didn’t homogenize during the s rring process. It just
means you need to spend more time consistently stirring while it is being “zapped”.
Is there a way to shorten the stirring process?
Not really. The s rring is cri cal to the encapsula on process. At first we used straws or
plastic spoons. Later we found that a plastic soup ladle did the trick better than the straws.
The jars “leak” even if I tighten them – what’s with that?
Lecithin has an odd way of making water thin out and leak around the jar lids. This is
normal.
The taste is salty. How can I make it more palatable?
To make it more palatable, take in orange juice or Tang – whatever helps to get it down.
Many of my kids just swig it down. Has a sort of soapy taste that some get used to.
I heard that the final product should be thick like egg yolk not watery.
One reader heard that it was not “good” unless it was thickened or viscous when properly
processed. After investigating this I found that the thickness depends on how much water is
added during the process. The amount of water added doesn’t seem as critical in terms of how
the final product works in your body. I tested several amounts of water, resulting in thicker
final products and found that they worked as well as my original more watery instructions.
The longer the LET Vitamin C sits, the more likely it will become “unencapsulated”. Try to use
yours within a week. You can tell if it’s going “off” – it has a more sour taste.
Use a timer and keep stirring
Making liposomal Vitamin C is not difficult at all but is it very time consuming. Monitoring the
ultrasonic time can be tedious. We use a timer that sounds off when the machine stops
“buzzing”.
My final product is very watery. I thought it is supposed to be thick, like the commercial
product.
I have read all over the internet and tried many versions of this formula. I will be the first to
admit mine is not the only way to make liposomal vitamin c. Some use one third the water that
I use and their result is rather thick like egg yolk.
What I found that is critical is as follows:
Get the volume ratio of lecithin to ascorbate – 3 to 1. Whether you use cups or
tablespoons or whatever. I use ¾ cup to ¼ cup for example.
Make sure to completely dissolve the ascorbate in water before adding it to the
lecithin.
Agitate in jewelry cleaner for anywhere from 10 to 30 minutes. The variation seems to
have to do with the depth of the solution in the machine. Some suggest keeping the
amount shallow – no more than two inches and agitate for 10 minutes. I prefer to
agitate my solution for 24 to 30 minutes at max fill.
Test for percent encapsulation
The following is a direct quotation by Brooks Bradley, the grandfather of homemade liposomal
encapsulation technology (LET):
Brooks Bradley's simple test to gauge LET efficiency of a liposomal Vitamin C solution:
1) Pour 4 ounces of the finished LET Vitamin C into a 12oz container.
2) Add 1/4 teaspoon of sodium bicarbonate into 1 oz of distilled water, stirring well.
3) Pour the sodium bicarbonate solution into the LET Vitamin C mixture, stirring.
Results: If the resulting foam reaction line from this mixture is .5" or less you will have
approximately a 50% encapsulation rate of the raw ascorbic acid nanoparticles. If the foam
is 3/8" or less you will have approximately 60% encapsulation. If the foam is 1/8" thick or
less, you will have around 75% encapsulation.
Foam occurs when the unencapsulated Vit C reacts with the sodium bicarbonate which is
added to produce sodium ascorbate. The liposome encapsulated Vit C will not react. Thus,
the less foam, the more Vit C is encapsulated and the more efficient went your process. By
the way, this test solution should not be discarded as it is still valuable as a medicinal! The
formed sodium ascorbate is a very useable form of Vitamin C.
Source: http://www.vitamincfoundation.org/forum/viewtopic.php?f=20&t=7499&start=60
Directions for use:
I used to make recommendations based on what my family and I had done after hundreds of
batches with no ill effects. But I have been advised to not suggest any doses.
I encourage you to learn more about this on your own. I offer several resources on my site at:
http://simplefrugal.com/vitamin-c-resources/
There is nothing so powerful as self education. Take charge of your own health.
Suggested Equipment, Supplies & Further Study:
For those who are wanting to look further into this, I’ve put together a fairly well
documented resource about Vitamin C on my site.
Also, for your convenience, I have listed the equipment and ingredients which I use on
here:
http://simplefrugal.com/Vitamin-c-resources/
Cost break down (as of 4/2014)
Feel free to find your own brands of lecithin and sodium ascorbate. Here are those I use which I
find on Amazon.
NOW foods 10# Lecithin $85 at Amazon
I use approximately 3.5 oz lecithin per portion
1 0# equals 45 portions (160 /3.5 = 45.7)
$85 divided by 45 = $1.89 per recipe portion
NOW Foods 3 # Sodium Ascorbate $45 at Amazon
I use ¼ cup (2 oz) sodium ascorbate per portion
3# equals 60 portions (3 x 16 = 48; 48 / 2 = 24)
$45 divided by 24 = $1.88 per recipe portion
$1.89 + $1.88 = $3.77
$3.77 divided by 48 one ounce doses is 8¢ per dose (approximately 1000 mg of sodium
ascorbate)
That’s a far cry from the $1 per packet commonly available.
If you liked this book…
Other resources by Cheryl Hines
Get Well Stay Well
Talks to you like you’re smart enough to take care of yourself but just don’t know where to
start. This is about simple, homemade health. Part one of this book goes into why we get sick,
the next part tells you what you can do about it and finally she shares her own family remedies
that WORK!
Visit her website: http://SimpleFrugal.com
ABOUT THE AUTHOR
Cheryl Hines is wife to Mark and mother of nine beautiful children and, at the time of this
writing, grandma of three! You’ll often find her “messing around” in the kitchen, baking bread
from scratch, learning gluten free baking, and combining home remedies to help keep her
family well. Her pet passion is to find ways to simplify and do it herself. She often teases that
after two years in college, she is a career student at the University of Hard Knocks. As a result,
she has discovered hundreds of tricks and hacks to simplify life.
Catch her at her “home” at http://simplefrugal.com where she shares her latest insights!
While visiting why not get updates and freebies when you sign up on the SimpleFrugal Family
list, too.
