Veggie vs gel capsules

[Guest guest]

Okay! The range of pH goes from 0-14. A lower value is more acidic.

Here are some values:

stomach 1.2-3.5 although some may put it higher

lemon juice pH 2.0

apple juice pH 3

cola pH 4

coffee pH 5

milk pH 6

tap water pH 5-7

baking soda pH 8.5

milk of magnesia pH 10.0

I found/read that stomach pH is rather low (more acidic) but is

influenced by what is put in it at the moment, and then balances out

again.

I put 100% lemon juice in a glass and kept the temp between 100-110

degrees and gently swirled it the entire time. This is the most like

stomach acid. I put in a Zyme and it took 11 minutes to make a crack

so that anything could leak out. 5 minutes later the top still wasn't

completely off or the majority of the contents coming out. Even after

the veggie capsules leak a hole it takes a long time for all the

contents to get out.

Then I took a magnesium and MSM capsule which is about the same size

and the Zyme only made with a gel capsule. Under the same conditions

it took 1 1/2 minutes to completely dessintegrate and the contents

poured into the lemon juice. I tried lemon juice at about 80-85

degrees with a gel cap. It took 3 minutes to completely break up.

I tried a gel cap in room temp water and milk. After 40 minutes I am

still waiting for them to break open. The gel cap in milk is turning

weird shapes but not opening up. The one in water doesn't even look

close.

So, we are getting some consistency. The lower the pH, the more

acidic, and the more quickly these capsules dissolve. The higher the

temp, the faster capsules dissolve. Also, at higher temperatures the

gel capsule dissolve far quicker. At room temp or lower there is no

real difference, even the gel being slower.

So, from my day with capsules, I am convinced that I need to empty

the contents out, drink some liquid on the more acidic side (juice or

cola) and that the enzymes are very powerful after they get out.

.