I am getting conflicting information about food storage. Some people say it doesn't matter, because of Stabilized Vitamin C and others say it's best to freeze the food. Others say to refrigerate it. What's the real scoop?
Refrigeration is preferable.
Freezing denatures the fats and fatty acids in a dry pellet much the way the rind of a good steak gets freezer burned. When these fats degrade, the vitamins stored in the fat (A, D, E and K) are denatured, leading to deficiencies.
Room temperature is fine for the short term -however molds can and do develop and vitamins can become unstable.
The person who said it doesn't matter because of Stabilized C is correct on that specific point, but should be informed that there are several other vitamins to be concerned about.
Dr Erik Johnson
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