Recently I had the following interaction with one of our customers.
I would like to know how much vitamin C is contained in each capsule of ORGANIC INDIA Amalaki.
At 4-6 mg/g Amalaki has one of the highest vitamin C contents of any food ever measured. In many of the tests Amalaki has two or three times more vitamin C than any of the other fruits and vegetables analyzed. And that vitamin C is heat stable relative to any other vitamin C as it is bound to many tannins and bioflavonoids.
Also these particular bioflavonoids are such strong co-factors of vitamin C that they actually, in many ways, have more what I call “vitamin C-ness” than vitamin C has, and they greatly amplify the vitamin C. So those 4-6 mg/g of vitamin C is actually not a good indication for the amount of vitamin C effect your bodymind will experience from this incredible superfruit.
If vitamin C were a vehicle then synthetic vitamin C would be a vehicle with just a little poor quality gas in it. The vitamin C in Amla is like a vehicle whose tank is full of rocket fuel, which has an excellent driver and next to that driver is a great navigator with lots of maps and in the backseat is another person who has all the 10,000 keys to the 10,000 gates that the vehicle has to get through. The gas, the navigator, the keys, these are all the dozens of potent bioflavonoids that are in Amalaki, and this makes the difference between synthetic C and organic vitamin C which is absolutely inundated with its bioflavonoid co-factors. Not a linear difference, but an exponential one.
This is another case in point where marker molecules like vitamin C are not the best measure of potency nor, in this case, the best measure of Amalaki’s incredible “vitamin C-ness!”
Wikipedia states Amalaki has 445 mg / 100 g (or, if you prefer 4-5 mg / g) of vitamin C, but that is referring to the content of the fresh fruit. My understanding is that in the process of drying, some of the vitamin is being lost. So how much vitamin C is in ORGANIC INDIA Amalaki?
Good question. Though the Vitamin C is relatively heat stable it does not mean it is totally heat stable.
Years ago, around 1993 when I lived in Lucknow and was already working on this herb project, I helped one of the scientists at the National Botanical Research Institute perform a comprehensive study on just this. And indeed the vitamin C was attenuated. However, when you measure the fresh Amalaki and you get 5mg/g then a big part of that gram is water, say about 60%. So when it is dried then it becomes 5mg/400mg (60% less water). So that means it over 10mg/g of dried fruit. Depending on the drying method you can loose as little as 20% or as much as 95%. If you loose 30% then you are down to dried Amalaki being 7mg/g. The way that most Amalaki is dried it looses closer to 80%.
However, most of those tests are done on cultivated Amalaki, like the Murabba. We use only the small sustainably harvested wild forest Amalaki and that has at least 25-50% more vitamin C than the larger cultivated varieties of Amalaki. Additionally, the vitamin C was found to be even more exceptionally stable in fresh and dried wild Amalaki fruits.
So then that takes the 7mg/g and boosts it to 10mg/g. And indeed, in tests done on our Amalaki product it has been found to have 1000g/100g or about 10mg/g. As the capsules are about 500mg, that means 5mg/capsule.
I can send you 500 letters with really great information in it but if they are written in Greek then they may be meaningless to you. But if I send you 5 letters written in English, it will be so much more meaningful and empowering than the 500. In the same way, again, to some that 5mg/capsule may seem low, but remember that when that molecule of vitamin C is not synthetic but is natural, a language your body recognizes, and is amongst 30 other molecules that also carry “vitamin C-ness,” then everything changes and your bodymind delights!
 Shishoo, C. J.; Shah, S. A.; Rathod, I. S.; Patel, S. G.; Determination of vitamin C content of Phyllanthus emblica and Chyavanprash; Indian Journal of Pharmaceutical Sciences 59 (5) : 268-271 Sept.-Oct., 1997