Doctor with 23 years of experience answers
I write a lot about the fact that during a cold drinking plenty of hot water is very important. And I recommend making fruit drinks - for example, pouring boiling water over cranberries, sea buckthorn and other healthy berries.
But the question arises - will vitamin C not be destroyed?
In general, vitamin C (ascorbic acid) is not a very stable compound. It actively interacts with oxygen in the air and oxidizes. In this case, the light factor increases the reaction rate. That is why chopped fruits and vegetables must be cooked immediately or stored in the refrigerator (dark when closed).
However there is one interesting nuance with boiling water - there is little oxygen in it. This gas comes out in bubbles when heated.
Therefore, pouring boiling water over the berries, it turns out, is healthier than warm water, because there is a lot of oxygen in it. And if you increase the temperature of initially warm water, the oxidation reaction will go even faster.
When boiling water cools down, the process of saturating it with oxygen proceeds relatively slowly, so the probability of preserving vitamin C is higher than at an initially warm temperature.
Here is such an interesting paradox.
But I still advise you not to wait for mercy from nature, but to take vitamin C tablets. And, of course, do not abuse sugar when cooking fruit drinks. Try stevia or erythrol.
Your Doctor Pavlova
