behealthy wrote:Chris, Thanks SO much for the qualityliposomalc site!!! I have no idea if I'm making good stuff or not but I am trying. Your process makes lots of sense to me and it sounds like you know what you are doing so that is encouraging
I love that it's more concentrated. I am trusting that you know that this recipe has enough lecithin to encapsulate that much ascorbic acid? Wondered how you figured that. I have some ideas and lots of questions.
Because Dr Thomas Levy doesn't believe "do it yourselfers" are actually making liposomal c, I want to do it as good as possible, hoping that we are truly getting what we're after. I have a microscope. Could I tell anything by looking?
You should look! Get some distilled water to mix with the liposomal mixture and place it on the slide. With sufficient magnification you should be able to easily see the liposomes. It should look something like on the website.
I'm a strong believer in avoiding 'conflict of interest'. Unfortunately testing by a manufacturer of their own product against a home brew version (which would be unlikely to ever counter-test) and not using a named third party lab leaves open the possibility that the results are less than rigorous.
I'm actually hoping to spend some of my own money in the next while to perform some independent third party analysis of my product versus LivOn. When I do (which won't be immediately), I'll post those results to my website. I'm quite hopeful as my process is based quite closely on the patent that LivOn purchased (see the research section on my site).
You can be assured that when I do post these results I'll include all the relevant details including the name of the third party lab, where the commercial products were purchased, etc.
behealthy wrote:I have made 3 batches now with my 1.5 L ultrasonic cleaner from Harbor Freight and an Osterizer blender. I've not had any separation and it's a thin creamy rich looking gravy. It does seem to loosen my bowels a little sometimes, though, that make me wonder if my prep is leaving un-liposomed ascorbic acid in the mix or I just need to get used to it ...?
I have tried several different experiments with containers filled with water and the tin foil test, because it's very hard to see the movement of the liquid especially if it has bubbles on top. (Which I am skimming off after the "degas" since I figured the bubbles on top might also dampen the sounds waves ..?)
1 1L beaker gets great sonification, on the plastic grate for the bottom that it came with.
2 1L beakers gets somewhat less, impossible for me to quantify.
1 gallon zip lock plastic bag with water inside it and water in the vat to marry the 2 , pretty good sonification, not great (If it worked great, thought maybe I would buy some disposable crock pot liners. Might be a good way to put mix closer to the action but not against the metal)
1 1L beaker suspended with cardboard (like your example) so the glass doesn't touch the metal , good sonification, but not sure why you did it that way since the signification seems to be better on the plastic grate.
I made one batch directly in the vat, but then got to thinking about "stainless steel" made in China and threw it out, but am thinking that Dr Levy writes that toxins, metals included, are cleaned up with it, so maybe it would have been okay ... better safe I guess.
I'd worry a little about using the plastic bag to sonicate as plastic tends to absorb the ultrasonic energy. If you read online about using ultrasonic baths they specifically discourage using plastic in them for this reason.
I used the cardboard form because my ultrasonic bath didn't come with a plastic grate. I did purchase a stainless steel basket, but found the ultrasound was noticeably stronger when I didn't use it.
Finally, I wouldn't worry too much about the 'stainless steel' made in China. The amount that would possibly leach would be very small. That being said, I'm not at all an expert in that field.
behealthy wrote:I'm wondering about the thermal stability of ascorbic acid. Your process has us keep it at or below 35 degrees C for degasing, then under 32 degrees for rest of the process. I don't find anything about the ascorbic acid itself, only ascorbic acid in things we cook, and that it is denatured at 70 degrees, so I am confused. If, during your process, my temp gets up to 33 or 34 several times, am I okay?
When AA oxidizes it turns yellow. You can run some very easy experiments with heat to see how much you need to make it turn yellow. In my experience, I've found it quite stable.
The reason for the higher first temperature is to be sure the lecithin 'melts'. The reason for the later lower temperatures is to keep the liposomes intact. Higher temperatures will break them apart.
Enjoy your cooking