On 2014-10-28 23:53:23 +0000, sf said:

> On Tue, 28 Oct 2014 14:58:02 -0700, Oregonian Haruspex
> > wrote:
>
>> On 2014-10-20 22:04:42 +0000, sf said:
>>
>>> On Mon, 20 Oct 2014 14:24:05 -0800, Mark Thorson >
>>> wrote:
>>>
>>>> Dave Smith wrote:
>>>>>
>>>>> Is it still chock full of Vitamin C when it has been boiled and reduced
>>>>> to a sauce? Vitamins are enzymes, and many other enzymes break down when
>>>>> cooked.
>>>>
>>>> Vitamins are not enzymes. Many are cofactors
>>>> which assist enzymes, but they are not themselves
>>>> enzymes. Vitamin B-12 and folate are heat-labile,
>>>> so they do not survive cooking well, but the other
>>>> vitamins are heat-stable, or stable enough to survive
>>>> cooking without much loss.
>>>
>>> The question is are the vitamins water soluble or not? You want them
>>> in the water because you're drinking that and not eating the rose
>>> hips.
>>
>> A given vitamin's vitomers may have different chemical characteristics,
>> such as solubility in water or oil. It's inaccurate to generalize.
>
> I have never had rose hip tea. One of my roses is filled with rose
> hips... now I'm thinking I may harvest them. Am I supposed to let
> them dry before brewing them into tea? Does it taste good enough to
> try? I wouldn't be drinking it for vitamins or medicinal quality.
> I'd only want it to be delicious.

Let your food be your medicine and your medicine be your food.