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Baking with/freezing Shakeology
Does baking with or freezing Shakeology affect the nutritional value?
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RE: Baking with/freezing Shakeology
2/12/12 11:05 AM as a reply to gjanicola.
Freezing should be fine, as they have a popsicle recipe but heating it with baking does in fact reduce it's nutritional value, so it shouldn't be heated with baking or making coffee or hot chocolate!
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RE: Baking with/freezing Shakeology
11/13/12 9:50 AM as a reply to gjanicola.
I'd like to get the definitive answer to this one too. I'd love to know exactly how hot I can get the stuff, and for how long, before I start damaging its nutritients.

I've done a fair amount of experimenting with shake flavors, but I'd love to know if I could put shakeology into a sauce. Chocolate is used in a lot of Latin American dishes as a savory ingredient, and given the thickeners and nutrients already in Shakeology, I think it could make a dynamite addition to a spicy Mole sauce... if it would survive the cooking process.
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RE: Baking with/freezing Shakeology
11/18/12 7:47 PM as a reply to gjanicola.
Heating does compromise the nutrients in Shakeology. We don't recommend it.
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RE: Baking with/freezing Shakeology
shakeology
12/5/12 9:38 AM as a reply to AdStaffDenis.
AdStaffDenis:
Heating does compromise the nutrients in Shakeology. We don't recommend it.


OK, but how much heat can it take and for how long before the nutrients are compromised? I've had people ask me if they could make shakeology hot cocoa, for example. Can it take, say, heating to 150 degrees for 5 minutes before there's a nutrition loss?

I figure someone must have some idea, somewhere, about this. Otherwise, how would we know the nutrients get compromised?
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RE: Baking with/freezing Shakeology
12/5/12 3:59 PM as a reply to gjanicola.
115 degrees is the magic number. Anything over that is problematic.
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