Does the nutritional value of Berry Wise™ break down when heated?
Heat or processing of any kind (even long-term storage) will reduce the antioxidant quality of phenolics in ways not possible to predict, as they number in the dozens per berry and vary phenolic by phenolic. Lipid-soluble pigments like carotenoids (lycopene from tomatoes or beta-carotene in wolfberries as examples) may actually be liberated from skin during heating, so are different. Baking (breads, muffins from scratch) is an exception, really, to the uses proposed for foods in our brochure and on our website. Most are “sprinkle” applications for taste + nutrition, an easier use and one more consistent with our overall theme of “natural and easy to understand and use”. Even if put into the mix for baking, our powder would still add nutrients. Note that we have added vitamins, minerals and fiber to our products thus ensuring that there is added nutritional value to our products beyond the inherent berry-based nutrients.
