Temperatures
Indicates minimum and maximum temperatures, thresholds to preserve nutrients and avoid formation of toxins in foods, ideal and acceptable ranges, the temperatures at which categories of nutrients or specific ones start degrading, hot bath temperatures for healing, body temperatures, physical phenomena occurring at given temperatures, and reference points for all cooking methods.
0°C
32°F
All other foods
Should not be stored below that temperature. Will start to freeze and lose many nutrients, generate toxins, with the exception of fruits that can be frozen, and some rare cold sea fish which survive freezing with only around 7% nutrient loss.
3.3°C
38°F
FatShould not be stored below that temperature.
MeatShould not be stored below that temperature.
7.2°C
45°F
MilkShould ideally not be stored below that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
HoneyShould ideally not be stored below that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
All other foods
Should ideally not be stored below that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
10°C
50°F
Olive OilShould ideally not be stored below that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
20°C
68°F
EggShould ideally not be stored below that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range. Will mainly lose bacteria which affects its digestibility, however leave at room temperature and bacteria will grow up.
Cold smoking
21.1°C
70°F
MilkWhen chilled below that temperature, the natural growth hormones present in the milk go dormant and cannot be re-activated.
24.4°C
76°F
Recommended to live in hot climates for faster healing.
33.9°C
93°F
HoneyHoney is a fragile food and should not be stored above that temperature. Otherwise it will no longer be unheated, although it will still be raw, and its enzymes will progressively be converted back to sugar the higher the temperature goes.
35.6°C
96°F
Plant FatPlant fat molecules begin altering their structure, which can cause indigestion, form toxic lipid peroxides, and cause the fats to harden inside the body. This doesn't concern animal fats.
36.7°C
98°F
Average human body temperature
Potassium, phosphorus start to get cauterized, become less malleable.
MilkShould ideally not be stored above that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
MeatShould ideally not be stored above that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
EggShould ideally not be stored above that temperature, to preserve all its nutrients, but will still preserve most of them even if going over that range.
37.2°C
99°F
The insulin-like substance in honey is totally destroyed at 99°F, at which point honey is completely heated, and becomes just a sugary substance, although it will still be raw and preserve some of its nutrients, but still having lost almost all of its unique benefits.
37.8°C
100°F
A human fever over that temperature halts the proliferation of detoxification bacteria, killing up to 90% of them in 48h, stops cells from producing viruses (solvents), and initiates intense healing.
37.8°C
100.1°F
The highest internal temperature the human body can reach through intense physical exercise (including meditation) alone.
38.3°C
101°F
Average herbivore body temperature. Plant oils are fluid at that temperature, however, below that temperature, such as in the body of carnivores, they crystallize and harden inside and create congestion.
39.4°C
103°F
Hot BathMinimum temperature for lymphatic baths, which are to melt the seed oil congestion in the lymphatic system and the body.
40°C
104°F
All other foods
Should not be stored above that temperature
Cooking starts
Warm smoking
Heating proteins above 104°F creates toxic byproducts.
40.6°C
105°F
Bacterial activity gets destroyed
Enzymes are crippled, altered, and cauterized.
Raw sugar begins to transform into radical, toxic sugar.
Hot BathMaximum temperature recommended, few should ever go above to avoid loss of nutrients.
43.3°C
110°F
Phosphorus is completely altered and cauterized into a solid, unabsorbable state.
Hot BathAbsolute maximum temperature. The body can insulate itself, however any temperature beyond starts cooking the surface of the body it is in contact with, damaging the enzymes and vitamins in the skin, and the mucous membranes.
47.8°C
118°F
Vitamins (such as Vitamin A) start getting damaged.
The destruction of enzymes becomes significant.
50°C
122°F
Most major vitamins and all enzymes are destroyed
54.4°C
130°F
Sous vide (rare to medium meat range)
55°C
131°F
Dry infrared saunas
55.6°C
132°F
All of natural vitamins, enzymes, are destroyed
58.3°C
137°F
90% of Vitamin E is destroyed
58.9°C
138°F
All vitamins are destroyed.
60°C
140°F
Poaching
60.6°C
141°F
Standard, old pasteurization temperature.
Half of the calcium gets cauterized (unable to exchange molecules).
The natural lactic-acid bacteria (like lactobacillus and bulgaricus) required to properly digest the fats and proteins in milk get destroyed.
71.1°C
160°F
Slow cooking / braising (low)
71.7°C
161°F
Flash pasteurization (30s)
75.6°C
168°F
Top temperatures of dry saunas.
Mucous membranes burn into scar tissue.
76.7°C
170°F
Potassium is completely cauterized.
Mucous membranes burn into scar tissue.
77.2°C
171°F
Essential fatty acids and all remaining living, active components in food are completely destroyed henceforth.
80°C
176°F
Machinery used for grinding nuts, roots, or coconuts often reach that temperature via friction.
82.2°C
180°F
Low and slow BBQ / smoking
100°C
212°F
Water boiling point
Steam baths severely burn and damage mucous membranes, eyes, and lungs.
107.2°C
225°F
Hot smoking / barbecue
121.1°C
250°F
Sterilization
125°C
257°F
Essential oils are distilled at temperatures above that point.
148.9°C
300°F
Low roasting
162.8°C
325°F
Baking / roasting (standard oven)
176.7°C
350°F
The temperatures used for boiling sugar beets.
Moderate frying / sauteing
Deep frying (oil)
190.6°C
375°F
Iron starts cauterizing.
High roasting
204.4°C
400°F
Searing / grilling (surface heat)
260°C
500°F
Pizza oven / intense grilling / broiling
371.1°C
700°F
Meat turns into leather, where bacteria cannot regrow or decompose it.
1148.9°C
2100°F
Temperature required to vaporize and successfully kill molds inside manufactured plastics.
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