Recently bought some ascorbic acid (vitamin C) as a dough enhancer for some bread recipes I've been trying, I was curious as to the taste of it, and it turns out it's pretty similar to lemon or citric acid, yet it has no calories, been thinking of using is as a condiment for salads or as an ingredient for some deserts, perhaps even for some drinks, 2g/day is apparently the max dosage if you want to avoid vitamin C toxicity, which is pretty low, so I'll keep watch for any side effects and post it here.
If anyone has any experience with this please let me know, as I haven't found anything of note, also If I don't update this in a month presume I died of antioxidantosis.
Ps: I know lemon/lime barely has any calories as it is, I just think the powdered stuff is way more practical.
by XDarons
Dining and Cooking