An Experimenters Experience with 3 Kinds of Vitamin C:
 
Isolated Ascorbic Acid,  Liposomal,  Food Source

​This is from an experimenter's perspective, not just theoretical assumptions.
You can’t know unless you have experimented with each type in a fair way.
 
Notice I did not frame the issue as “whole food C” which leads to an argument about whether the ascorbic acid in food is different than the isolate.   That is not the main issue: it is other nutrients with ascorbic acid.
 
ISOLATES
 
Isolated as either pure or buffered ascorbic acid brought some important results over the years, but better was not best.  I even became intolerant or indifferent at some points.
Some people can’t tolerate AA.
For some people it create oxalates.
One reason they speculate is contamination from glyphosate in the corn used to synthesize it.
 
Less often mentioned is the lack of cofactors to utilize C, or a balance between nutrients, well known reasons that people become intolerant to many nutrients. And what happens with the ascorbates that have lost an electron. It’s not as simple as it’s now a free radical, but that's the genreral idea, the chemistry is complicated and I can’t go into that now because this is about an experimenter’s experience.  
 
But essentially high dose IV injections of C can backfire and create free radical damage.
 
LIPOSOMAL
 
Liposomal was much better, requiring less for better results, but not best.
Lecithin is a fat with cofactor choline in the form of phosphytidal choline to get through cell membranes.
 
FOOD BASED
 
Vitamin C in whole foods has worked much better.
Fruits have flavonoids that have known relationships to vitamin C and benefits of their own.
There are other nutrients in whole foods like fruit for multiple benefits.
 
The highest popularly known natural sources of vitamin C are the odd berries like rose hips, acerola cherry, amla, and camu camu sold as powders. I don’t give product recommendations or advice in social media comments.
 
Many supplements list these fruits in them but it is in tiny amounts just to sell the isolated powders.
 
Cofactors
 
Cofactors is about how things work together interdependently.
First level cofacators help vitamin C absorption.
These are tiny amounts that are not enough for overall requirements, but just enough to assimilate other nutrients in that food in trace amounts
 
Tyrosinase  with copper
Vitamin K
Choline small amounts in fruit to use C.
Flavonoid  cofactors like rutin, vitamin P for polyphenols, Not sure if this  mentioned as a recycler for greater impact or as a cofactor for initial impact.  
 
Synergists: cofactors of other kinds:
Anti oxidant recyclers
 
Fruit sources of C are loaded with flavonoids and even beta carotenes.
Each has a different mixture that may benefit different people.
Flavonoids include anthocyanins, of which there are 6 categories, not specific types, categories. These give berries different colors.
Another popular one is quercetin.
 
Some flavonoids like rutin are said to recycle and multiply C by donating an electron back.
C also recycles quercetin.
We don’t know how much of the benefits are from C or flavonoids, or other nutrients.
 
There are actually 1000s of types of flavonids, a subcategory of polyphenols.
People are allergic to phenols can read my post recently on the cofactor deficiencies chain reactions that can cause that.
 
Anti-Oxidant Systems
 
All the antioxidants work together. The five main ones according to Lester K Packard are:
C, E, glutathione, CoQ10, and alpha lipoic acid the help recycle each other.
This does not mean you should take a supplement for this and I have no advice about what to do about these now, that’s a tangent.
Think in terms of systems is the point.
 
This is not just a theory discussion. These are my clear results from experimentation.
Remember, if you have not actually experimented with multiple good forms of each, you don’t know.  

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