05/20/2010: Ted from Bangkok, Thailand writes: "John,
The problem about commercially produced products is that they contain aspartame, which metabolizes in the body as methanol alcohol. Many countries now do not need to label whether their product contains aspartame and will combine them to call them as "flavoring" or they don't even have to mention that at all. I ended up calling the factories to see if they contain aspartame after being sick taking certain brands of vitamin C, of the effervescent kind, which they sometimes do. They even added in many effervescent product. Flintstones chewable vitamins for children even have it. The aspartame are excitoxins and causes the urine pH to be very acid and took me weeks to get my acidity down to normal.
Most commercial product contains food coloring which causes side effect (severe ones) in certain autistic children such as red food color, yellow food color, which are made from a bug. Capsuled form in ascorbic acid causes stomach upset. The only ones that don't caused it is the ones that are pH buffered to 7 to 7.35 pH.
Capsuled form if in powder is hard on the stomach. I had some individuals that tried to market sodium and potassium citrate, got it patent as an alkaline buffered, but field testing caused severe heartburn. That's because it's alkalinity and acidity (in ascorbic acid), pH are too different from the body and is not further reduced the concentration when mixed with water. These effervescent product's final pH tends to lean on the acid side to make more pleasing to the senses.
Powdered form are generally a lot cheaper and better absorbed if the pH of the vitamin C is neutralized to biologically acceptable pH, as well as further reduction in its concentration by mixing with water. This puts less stress on the intestinal system when sed that way. The "reduced" antioxidant of a vitamin C sodium ascorbate or a baking soda with vitamin C, can be measured using the Oxidation Reduction Potential, ORP, that when measured is in negative millivolts of between -100 millivolts to -300 millivolts. This is clearly very antioxidant as the charges are negative. In fact sacred healing water have similar negative charges, owing to the fact of presence of parts per billion of hydrogen, which these water have a negative millivolts between -100 to -200 millivolts, but they cannot be taken far from the source, as these retain it's negative millivolts for only a couple of hours, while a reduced form of vitamin C are much more stable and can brings similar miracle cures owing to it's negative millivolts. The Europeans have missed out on the healing powers of millivolts by basically analysing the mineral contents of these mineral water, while the Japanese discovered long time ago, at least 50 years ago about the Oxidation Reduction Potential ORP of water, that's important, and they market in various ways, well known is the Kangen water. This is why vitamin C is a much cheaper form of antioxidant water, without spending $5000 on such machines just to get similar results. Also, if a vitamin C ascorbic acid were acid, it will not be antioxidant, but a pro oxidant, depending on the pH of the vitamin C.
However, most commercial vitamin C effervescent product tend to be on the acid side, and the non-labeled sweeteners which I have always been suspicious. On numerous ocassions I have gotten very sick taking these supplements and after calling factories, finding out they add aspartame. This can also be found indirectly by checking for urine pH, which are very acid, whenever I consume excitoxins, as in aspartame. Hence if you were to take sodium ascorbate without any problem it's fine. But for most people, sodium ascorbate, as is mixed with calcium ascorbate, and aspartic acid and other things that tend to make it worse. If a pure sodium ascorbate is sold, I will probably get that, but unfortunately pure sodium ascorbate is difficult to source, but ascorbic acid are easier to find which is why I mixed them with baking soda. Some places people can find sodium ascorbate, but for most people ascorbic acid are much easier to find.
The other problem is pure sodium ascorbate pH tends to be more acid then the ascorbic acid and baking soda, where the ideal pH should be close to that of the blood pH so it won't disturb the blood physiology, as a result the dose for example if I were to take vitamin C ascorbic acid, it will be say 1/4 teaspoon ascorbic acid , plus 1/2 to 1 teaspoon of baking soda to get a more alkaline form of vitamin C where you get the higher negative millivolts. The body's blood physiology is in the negative millivolts, so it's very stressful for the body to consume those food that has positive ORP. A simple commercial drinking water can have easily from 100 all the way to 300 millivolts which adds stress to the system. Even cooked foods has much higher positive millivolts, while uncooked raw foods has a negative millivolts. Cancer therefore tends to proliferate easier from positive millivolts and this is another problem why vitamin C, as an alkaline form (the more alkaline the better) is preferred, hence, baking soda is added more then your usual sodium ascorbate form. A perfect one should be sodium ascobate with baking soda to get pH in the more alkaline region of 7.5 pH, but I don't think commercial vitamin C will ever put baking soda just to get a higher negative ORP, to raise it's antioxidant level. Sure it's more convenient to take them in capsule form, if you can find them."