Tag: Acidic environment

Thiamine, also known as vitamin B1, is notoriously sensitive to environmental conditions, particularly pH. The chemical stability of its most common salt form, thiamine hydrochloride, is profoundly influenced by the acidity or alkalinity of its surrounding medium, making proper storage and formulation crucial for preserving its nutritional value.

According to research, most live probiotics are sensitive to temperatures above 115°F (46°C) and the acidity of coffee can also pose a challenge. This means that while some specialized strains may withstand certain conditions, adding standard live probiotics directly to hot coffee will likely kill a significant number of the beneficial bacteria, compromising their intended effect.

When fresh garlic is crushed or chopped, a chemical reaction occurs that produces allicin, a powerful organosulfur compound. This critical component is what gives garlic its pungent odor and many of its vaunted health benefits, but does pickled garlic still contain allicin, or is it lost in the preservation process?