The three main enemies of vitamins and minerals are heating , waterand oxidation. Vitamin C is very proneto oxidation, sacrificing itself to harmfuloxides that make food go rancid. While it might protected yout food, it will not protect you if there is none left by the time you eat it. Thelonger tour food has been stired, and the more surface area is exposed to air and light, the less vitamin C there is likely to be. Orange juice, which is packed using a special process to minimise oxide exposure on pucking suffers 33 per cent lossof vitamin C on twenty-two weeks, which is a conceivable time lag between orange grove and breakfast glass. Once yoou open in the fridge, which also protects it from light. Analyses of roship reabags have shown neglible trace of vitamine C or none at all, even before they are immersed in boiling water which is likely to kill off any remaining traces.
