Will boiling water hurt the royal jelly (in tea)?
Thanks! Angela's Response: The temperature that a food will begin to lose it's beneficial properties is 118 degrees Fahrenheit. Food that has not been cooked or heated above 118 degree F is considered raw. All the enzymes will be present. Since boiling point is 212 degrees F, you will have to wait a short time for it to cool to ensure you don't kill all of the valuable enzymes and living properties. Angela |
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