Wholesale & partner reference
Keep the powder doing its work.
TrueMicro and TrueMyco hold their potency best when the temperature stays moderate. Use this guide for hot drinks, soups, and any application where the powder will meet heat.
Serving temperature
How heat affects the nutrients in your jar.
Vitamins are more sensitive to heat than the phytonutrients our products are loaded with. The guide below reflects our own crops. Use it to keep the powder doing its work no matter how you take it.
- Under 120°F49°CExcellent
- 120 to 140°F49 to 60°CVery good
- 140 to 160°F60 to 71°CAcceptable
- 160 to 180°F71 to 82°CSome loss of Brassica enzyme activity
- Over 180°FOver 82°CNot recommended if maximizing sulforaphane
- Boiling (212°F)100°CSignificant reduction in sulforaphane potential
The simple rule: warm, not scalding. If a drink is too hot to sip comfortably, let it cool a minute before stirring the powder in. Sprinkling on top of a warm cup or adding after cream/milk works well for hot drinks like coffee.
Practical tips
- Coffee: stir in after the cream has been added, or after the cup has cooled 60 to 90 seconds. Sprinkle on top of foam if drinking black.
- Tea: brew first, let it cool to drinkable temperature, then stir the powder in.
- Soups and broths: add at the end of cooking, after the pot has come off the heat.
- Smoothies and cold drinks: no temperature concerns. Blend or stir as normal.
- Baking: not recommended. Oven temperatures exceed the threshold for sulforaphane and several other compounds.
Recommendations derived from URF crops. Most research shows vitamins are more sensitive to heat compared to the phytonutrients (sulforaphane precursors, glucosinolates, polyphenols, betalains) that drive the bulk of these formulations’ activity. Brassica enzyme activity, in particular, declines above 160°F.