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Heat actually preserves vitamin C if the temperature is below 70 degrees Celsius, because the high heat used kills the enzyme ascorbic acid oxidase, found in fruits and vegetables, before much Vit C is oxidized. Since this enzyme catalyzes the oxidation process, this is actually serve to protect the vitamin.. However, if the temperature rises above 70 degrees Celsius, then the vitamin C will be damaged. You can look here for more information: 1) http://www.madsci.org/posts/archives/1999-03/920691753.Ch.r.html 2)http://www.dietitian.com/vitaminc.html 3)http://www.selah.k12.wa.us/soar/sciproj2001/BryanT.html Note: For the second link, scroll down a little bit for the information.

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