Tag: Temperature sensitivity

According to one study on broccoli, vitamin C degradation can be as high as 66% after just five minutes of boiling. This fact highlights why many people question, is vitamin C sensitive to temperature, and what can be done to preserve this essential nutrient?

According to research, many probiotic strains are sensitive to heat and begin to die off at temperatures above 115–120°F (46–49°C). This means that if you're wondering what happens to probiotics if they get hot, the simple answer is that the live, beneficial bacteria may be inactivated or killed, reducing the product's intended potency. However, the story doesn't end there, as new research reveals that some benefits may still remain even after heat exposure.

A study in the *International Journal of Scientific and Technology Research* found that vitamin C begins to denature at temperatures as low as 86°F. This sensitivity is a major factor when considering if you can put AG1 in hot tea, as the supplement contains heat-sensitive vitamins and probiotics that can be compromised by hot liquids.

While the adage persists, a 2015 review of literature found no evidence linking the ingestion of cold food and drinks directly to acute upper respiratory tract infections. This challenges the popular belief that **can eating cold food cause a cough**, but the physiological response is more nuanced and often related to pre-existing sensitivities.

According to the manufacturer, AG1 is not recommended to be mixed with hot or highly acidic liquids, as this can compromise the product's effectiveness. This is due to the presence of temperature-sensitive components like live probiotics, which require cold temperatures to remain viable.

According to the International Probiotics Association, most probiotic cultures begin to die off at temperatures above 120°F (49°C), which means a rapid and complete death occurs when exposing probiotics to boiling water. Boiling water reaches 212°F (100°C), far exceeding the heat tolerance of most beneficial bacteria.

Most probiotic experts agree that supplements requiring refrigeration should not be left out for more than two hours. Understanding how long can refrigerated probiotics last unrefrigerated is crucial for maintaining their effectiveness and ensuring you receive the intended health benefits.

As a fat-soluble nutrient, vitamin K is quite different from its water-soluble counterparts, which are notorious for degrading under heat. In fact, studies show that vitamin K is not particularly temperature sensitive, meaning its nutritional value largely withstands most conventional cooking methods and freezing.

According to the International Probiotics Association, maintaining the right temperature and moisture is crucial for probiotic viability. So, what happens if you take probiotics not refrigerated, especially when the label explicitly instructs you to do so?

With a relative sweetness reported to be 1.2 to 1.8 times greater than sucrose, fructose is the sweetest of all naturally occurring carbohydrates. This potent sweetness, however, is not constant and is significantly influenced by several factors, including temperature and its molecular structure.