Frequently Asked Questions
Question: What is the Difference between Encapsulation and Emulsion? It has been stated that a small ultrasonic device cannot encapsulate only Emulsify.
Answer: Emulsion is where the lecithin will not encapsulate the mixture only dissolve together. It would have little to no effect in passing through the stomach and be digested as any type of food (loss of aprox 80% of its potential). Normal digestion mainly destroys 80% of the foods potential and discards it.
Answer: Encapsulation is where lecithin encapsulates the food nutrition protecting it to bypass the digestive system taking the food nutrition directly to the cell for process. Meaning, one is getting 90-100% to current potential of the food nutritional abilities.
Photo left: is of our process showing the small too much smaller bubbles (microscope shot, only an electron microscope can see the smallest forming bubbles). Evidence of the Lecithin encapsulation. Our product was tested in a private lab with 100% encapsulation with a small 35 watt device. If the product was only emulsified one would not see any bubbles forming and just be dissolved together
Question: Certain internet sources of a Dr. or Doctors and Manufactures of Commercial Liposomal products state that home-made and small ultrasonic devices cannot work and only dissolve (Emulsification) the products together. We should not allow the foxes that are guarding the hen house to be tell us the facts when should listen too.
Answer: The internet is a great tool for research. However, one cannot rely on statements without documented research facts such as: documented, on how the testing was verified, nutritional products used, and how it was performed, processed and verified by an independent lab or peer reviewed. Commercial Liposomal Products are the companies doing the research. One has to realize, it is in their financial best interest to discredit the home-based method or build a straw-man. The Doctor which claims it does not work has financial interest in one of the largest Commercial Liposomal companies. Commercial Bias is the issue.
Answer: Note, if one does not follow the simple procedures for the home-made idea, use food extracts, blending the final product (destroys the encapsulation – meaning, what would happen if one put small water balloons into a blender and turned it on? What would happen to the water balloons? Remember encapsulation are small type of a water balloon), or too much blending, overheat the process, etc., yes, it will not work or encapsulate the food products as stated by the commercial companies.Question: Can I use Food Powders in the home-made process as shown on the YouTube videos?
Answer: No, food powders need to be broken down in the stomach for the nutrition to be utilized by the body. Food powders do not dissolve into the water and cannot be encapsulated by the ultrasonic devices in the home-base method.
Question: Why only Food Extracts to be used in the home-made process?
Answer: Food extracts have been extracted for certain nutritional value by a water extracted process. Only water extraction is used for our Acerola Cherry. No chemicals are used. Water extracted products are water soluble and easy encapsulated by the lecithin.
Question: Is not Ascorbic acid and Natural Vitamin C the same?
Answer: One has to decide for themselves with the evidence given: ascorbic acid (Not natural vitamin C) in most cases is made from High Fructose Corn Syrup and not taken from food but chemical synthesized.
Electron microscope of Natural Food Vitamin C
Electron microscope of Ascorbic Acid
Ascorbic Acid is not Bio-Active and is missing most of what it needs to perform. Remember, ascorbic acid has no other vitamins, minerals, enzymes as found in food extracts. Major difference
Here is a pic of the energy potential from food Vitamin C and Ascorbic acid from the Kirlian photo.
Question: What is the mg of Vitamin C from this process by the Acerola Cherry.
Answer: OUR Non-GMO Acerola Cherry will approximately be 10-14 grams (changes due to growing seasons, water, soil, environmental changes, etc.,) per tablespoon (of which 1-2g is the drying agent to keep it a powder from the water extraction process). Our Acerola cherry approximates 18-19% of natural vitamin c per 1 gram of the acerola cherry powder in the tablespoon (1 gram acerola cherry = 190 mg of natural vitamin c). We recommend 3-4 tablespoons of the Acerola Cherry per 16 oz created. Let’s do the math: 1 tbs at 14 grams each minus 2 grams of the drying agent leaving us with aprox 12 grams of the Acerola Cherry. 12 grams of the cherry has 190 mg of natural vitamin c, so 12 grams times 190 mg equals (12 * 190) = 2280 mg of natural vitamin C. 1 gram is 1000 mg so divide 2280 by 1000 to get 2.28 grams per tablespoon used.
Using 3 tablespoons per 8 oz of water. 3 times 2.28 (3*2.28) = 6.84 grams of natural vitamin c (research has suggested, 6 grams of Liposomal C is equivalent to 50 grams of IV vitamin C) to be dissolved into 8 oz of water. The other 8 oz of water is for the lecithin to mix with the cherry to be encapsulated for the total of 16 oz containing 6.84 grams of natural vitamin c. To get to the amount of natural vitamin c per 1 oz shot. Let’s do the math: Total 16 oz is created containing 6.84 gr of natural vitamin c dissolved into the solution. Divide 16 oz by 6.84 gr of natural vitamin C (16 / 6.84) = 0.428 mg per 1oz shot. For a 2oz shot take 0.428 times it by 2 (2*0.428) = 0.855 mg of natural vitamin c per 2oz shot.
Note: Natural vitamin C has the potential of 8 times the ability of ascorbic acid. Meaning, ascorbic acid is not natural and difficult for bio- activity associated with it (Meaning natural vitamin C has all its supporting minerals and other vitamins for proper bio-activity). That would mean natural vitamin c has the potential (6.84 gr of Natural Vitamin c) times 8 (6.84 * 8) = 54.7 grams of ascorbic acid. Or the grams of ascorbic acid one would have to take to compare to the 6.84 grams of natural vitamin c found in food. Moreover, natural vitamin c has all its natural components to be more effective, such as all its minerals, vitamins, enzymes to support its bio-activity. Ascorbic acid has NONE.
Natural vitamin C in 4 tbs, change the 3 to 4 and do the math.
Answer: Organic Freeze Dried Acerola Cherry: Averages 25-26% natural vitamin c per gram (260 mg Natural VC per gram, 954 IU"s Vitamin A, 650 mg Protein, 7 mg Calcium, .98 g Sugar, 6.5 Calories - content per gram) Contains: Pure Organic Acerola Cherry with NO drying starch added. To make it simple: 3 tablespoons of the Acerola Cherry Extract Aprox = 9.4 grams of Natural Food grade Vitamin C per 16oz of the Lipo-C solution or 1.17 gram of natural vitamin c per 2 oz shot. 4 tablespoons has aprox 12.52 gram of Natural Vitamin C per 16 oz solution or 1.56 grams per 2 oz shot. (Using the same math method above)
Question: Why do you use the Acerola Cherry? And or not the Camu, Camu? I read that the Camu, Camu is higher in vitamin C according to the internet, google, yahoo, etc., and marketing from manufacturers. Is that true?
Note: Manufactures and marketers know how to use numbers to fool or mislead our senses.
Answer: No, our Acerola cherry tested by a COA (Certificate of Authenticity) is needed. Moreover, the growing condition, region, soil play a major role in the natural amount of natural vitamin c in the plant. According to any COA I have Camu, Camu is 5 grams lower to any Acerola Cherry we have access too. The Acerola Cherry native area is in the Southern regions of the world. If it is grown in the US – It will Not have the same amount of Vitamin C found in the Acerola cherry grown in its native culture. The Manufactures never state such things, take a poor nutritional acerola cherry (test it) not grown in its native region and claim false things to sell other products. If someone has to destroy another product (by false information or manipulated figures) to sell another, good chances they have created a strawman (they created a bad product) to sell upon its ashes from created figurers. Meaning, figures don’t lie, but liars figure.
Answer: Acerola Cherry is 100% water soluble and loaded with vitamin A,B,C, minerals, enzymes etc. It only needs a 15% starch drying agent (Yuca Root Starch) to bring it to a safe powder to be used. Camu, Camu, is aprox 70% water soluble (difficult to encapsulate in the home-made process) and needs over 30% of a drying agent to bring it to a dry powder or to make it more water soluble. Camu, Camu, has no Vitamin A, low on B’s etc. Also Camu, Camu averages 15% more to purchase wholesale from the manufactures to bring to market.
Question: What is a Drying agent or the sprayed dried process: Why is it used?
Answer: A starch (Maltodextrin, or another food starch) is a large molecule so a water extracted food molecule (small) can attach to it to bring it to a dry powder to be used. It is by far less expensive to process the acerola cherry and bring it to market than the alternative of freeze drying it. However, many manufactures can use this process to dilute a natural product to make more money. Meaning, a popular manufacture such as NOW ( I have the email ) using a marketing tool ( 4 to 1 ratio extract) using approximate 50-70% maltodextrin drying agent claiming it to be Acerola Cherry extract. Meaning, the product has only 30% natural vitamin c despite the so-called 4 to 1 ratio. Realize one is getting a starch (sugar) at 70% encapsulated to the cell. Not good. Also note: their cherry according to their label if one does the math only has aprox 6-9% natural vitamin c per gram.
So be careful.
Please note: Anyone having a disease is not by the lack of Vitamin C, or IV therapy. Vitamin C does not cure anyone, however, it can enhances the immunial response and help balance the cells to do their work. Real food gives or helps balance the system to recover.