Many people assume that any
product sold in a health food store is natural. Actually, most of the
vitamins and minerals, as well as hormone products, and other items
are synthesized in a lab. This includes the majority of vitamin C products
sold in health food stores.
Natural vitamin C is too costly to extract, therefore
the majority of vitamin C is synthesized from sugars, most often from
corn. This includes products, such as palm C, which sounds natural.
Palm C is synthesized from palm sugar though.
Synthetic vitamin C’s will be listed on the bottle
as ascorbic acid. Natural bioflavonoids are frequently added because
they aid in the function of vitamin C. Bioflavonoids occur naturally
in natural sources of vitamin C, such as berries.
Some companies buffer the acidity of the ascorbic acid
with minerals. Examples are calcium, sodium, and magnesium ascorbates.
These are beneficial for people who cannot tolerate the acidity of the
ascorbic acid. Although, I generally prefer non buffered forms of vitamin
C. The majority of people have insufficient levels of stomach acid to
digest and absorb nutrients. Non buffered vitamin C increases stomach
acidity, aiding in digestion and absorption, when taken with meals.
Synthetic vitamin C is extremely unstable, and quickly
decomposes when exposed to light, heat, or moisture. Therefore, synthetic
vitamin C should be kept in a cool, dry, dark place. I do not recommend
storing bottles of vitamin C in a refrigerator though. Doing so can
cause moist air to condense inside the bottle, making a wet mess, and
destroying the vitamin C. Storing the vitamin C in a pantry would be
a better choice.