[Huggy]

I'm quite sure.  
Though perhaps it was not clear that I specifically mean Liposomal vitamin C.  
This is a saturated solution of ascorbic acid, with clusters of the ascorbate then being encapsulated within nano-spheres of phospholipids.

Although I don't possess the analytical equipment necessary to prove encapsulation, I can by personal experience attest to the likelihood of its having been largely accomplished.  I would never otherwise have been able to tolerate 15,000 - 20,000 mg. per day of Vitamin C.

I have never purchased liposomal C, as this would have been cost-prohibitive.  It can be made by oneself.


It is very inexpensive to buy 1 Kg. Ascorbic Acid and 1 Kg. organic sunflower lecithin.  In batches, the two ingredients are formed into a very smooth liquid.  The liquid is then placed in a borosilicate flask, and subjected to 1 hour of ultrasonic agitation.  Voila!  

It tastes like salad dressing, and goes great in a leafy greens smoothie (no sweetener).  Taken like that, its like green V-8 juice.
Six tablespoons a day will give you 17,000 - 18,000 ascorbic acid.

After your suggestion I have been looking further into Liposomal Vit C and I have to say it looks most encouraging and going to give it a try.  I am very much hands-on and being able to manufacture myself is bril! Thanks.  My question though is how do you do the ultrasonic agitation?       
 
I have long term CFS (chronic fatigue) and my system is so screwed that anything above 1500 calories I put on weight.  As I mentioned, an avenue I have been investigating is how the body at a cellular level is an electrically based system. I have just started experimenting using infrared (and I am already getting some quantifiable effects)  But if I understand the principles correctly, Liposomal Vit C should make a very effective complement to what I am already doing.  Don't want to speak too soon but this could actually be a game changer.      
 
As for food quality.  The way it was described to me was use the basic rule of thumb of; If it grows as a plant... eat it.  If it's made in a plant... don't.
 
I realise that is a gross oversimplification, but as a generation we have become so very disconnected from what food is really supposed to be and by extension what is actually good for us.  We should keep reminding ourselves that what fills the shelves at supermarkets and wrapped in many bright colours is there to make money for the manufacturer, rather than provide what is most beneficial at the cheapest cost for the customer. Put simply, if food has become so cheap (which historically it is now) ask the question... how?  How have they squeezed out their profit margins from what is actually a natural occurring product?  Not trying to slate all supermarket food, but a bit of common sense goes a long way.