Tag: Heat effect

The rate of oil oxidation doubles with every 10°C increase in temperature, highlighting heat as a significant accelerator of the process. Understanding what is the cause of oxidation of oil is crucial for preserving its quality, whether it's for cooking, automotive, or industrial applications. This degradation process is a chemical reaction involving oxygen that affects an oil's stability, flavor, and performance over time.

According to one study, the human body absorbs approximately 91% of the protein from cooked eggs compared to only 51% from raw eggs. This fact challenges the common misconception: does heat ruin protein? The answer lies in understanding the natural process of denaturation, which often enhances, rather than destroys, the nutritional value of our food.

While some nutrients are lost during cooking, it's a misconception that cooking universally destroys all antioxidants. The effect of heat depends on the specific antioxidant and the cooking method used, with some compounds becoming more bioavailable to the body after being cooked.

Caffeine is a remarkably stable molecule, surviving temperatures far exceeding a boiling cup of coffee during the roasting process. This fact helps address the common misconception about how the temperature of your drink might affect its potency, and answers the question: **does heat affect caffeine** content?