This recipe make a super absorbable vitamin C mixture. This is what I have been using and have had great results.
Disclaimer: I am not a doctor and you should consult a medical professional for proper use and administration. Use at your own risk. This information is provided of entertainment and informational purposes only.
Our vitamin C Liposomal encapsulation protocol is as follows:
Using a small (2 cup) ultrasonic cleaner, like the ones sold at Harbor Freight for around $30.00, we performed the following:
1. Dissolved 3 level tablespoons (approx 24g) of soy lecithin in 1 cup (240 ml or 240 grams) of distilled water.
2. Dissolved 1 level tablespoon (approx 14g) of ascorbic acid powder (vitamin c) in half a cup (120 ml or 120 grams) of distilled water.
3. Poured both solutions together in the ultrasonic cleaner bowl and turned the unit on. Using a plastic straw (leaving the top of the cleaner open) gently, slowly, stirred the contents. Note: The cleaner will automatically self-stop every 2 minutes. Just push the ON button to continue. Repeat for a total of 3 series or 6 minutes total. By that time the entire solution should be blended into a cloudy, homogeneous, milk-like mixture. The LET solution is now formed.
4. This protocol furnishes about 12 grams (12,000 mg) of vitamin C product at 70% encapsulation efficiency or 8,400 mg of the LET type. This solution will keep at room temperature for 3-4 days. Refrigerated, it will keep much longer. So approximately 30 ml or 1 oz of this final solution should give you approximately 1 gram of Lipo-C.
I premix the mixture in a blender for about a minute then put into the ultrasonic.
After I’m done I put back in the blender and put in 1/2 teaspoon of Vanilla to make it taste better or else it just tastes like fat.
I Usually take small doses about 2-4 oz at a time because if you take all at once you may get an intestinal reaction producing lots of gas and such. A normal reaction to large vitamin C doses.
I am currently using sunflower lecithin.
Always use Non-GMO products
Below are the products I use. It would help in support in support of this web site if you used the links below.
Marinara Tomato Sauce
Optional: Basil, Bay Leaves, Oregano, etc.
1) Cut Eggplant into 1/2 inch thick slices.
2) Cut slices again into approx 1/2 inch thick pieces.
3) Soak Eggplant pieces in salted water for approx 2 hours.
4) Chop up Celery, Onion, and Garlic and Sautee in Olive oil.
5) Fry Eggplant in Olive oil until lightly brown.
6) Drain off excess oil.
7) Combine Eggplant, Celery, Onion, Garlic, Green Olives, Capers,
Tomato Sauce, and Vinegar together and place in jars.
8) Refrigerate and serve cold on bread or use as a pasta sauce.
NOTE: Grandma didn’t provide any measurements, so experiment and
have fun. ( It should be a thick saucy spread with Eggplant as the
predominant ingredient )
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 30 minutes to take the chill off before serving.
1 lb of lasagna noodles
3 tbs. olive oil
Mozzarella cheese ( I use the shredded, it’s easier probably need two packages)
Ricotta cheese (I buy the medium size, I think it’s 3 lbs.)
- Put water in pot & boil.
- When water comes to a boil, put the noodles in. You can put oil in the water, it keeps the noodles from sticking together.
- Cook about 15 minutes.
- When noodles are done, drain & rinse. Lay them flat on paper towels. I pat dry the tops too, so it doesn’t get too watery.
- Spread ricotta cheese over the noodles.
- Cut noodles to size of pyrex or pan you are using.
- Start assembling with a little sauce covering the bottom of the pan.
- Lay in the lasagna noodles and sprinkle a mozzarella cheese over
- Put a little sauce over.
- Sprinkle a little parmesan cheese.
- Then repeat lasagna noodles, mozzarella cheese, sauce & sprinkle parmesan cheese.
- ALTERNATE DIRECTIONS OF LAYING THE LASNAGNA NOODLES IN THE PAN. FIRST EAST/WEST AND THEN NORTH/SOUTH SO THEY CRISSCROSS
- Make as many layers as will fit in your pan. (probably 3-5)
- Bake covered 45-50 minutes at 350 degrees.
- Noodles are already cooked so it’s really just to melt the cheese and heat everything up.
- The sauce will probably be bubbling a little.
- I don’t use too much sauce in between each layer because then it gets really saucy. Unless you like it like that. However, you can always add a little sauce to each serving as you eat it if you want it more saucy.