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This pure Vitamin C is ascorbic acid in unbuffered form, and
may be preferred by sensitive individuals who tolerate its mild acidity. Cassava,
or Manihot esculenta, is a bushy South American shrub with long tuberous roots,
which are traditionally eaten like potatoes. Cassava root starch serves as the
starting material for a multi-step chemical process of manufacturing ascorbic
acid. It is well tolerated by individuals unable to tolerate other sources of
vitamin C.
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As a dietary supplement, 1/4 to 1/2 teaspoon, mixed into water, juice or other desired liquid, two to three times daily or as directed by a healthcare practitioner.
Variations in product color may occur. Keep cool, dry, and tightly capped.
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