Can You Cook with Organised?
The question comes up regularly: if I heat Organised, do I destroy the nutrients? The answer is more nuanced than yes or no. Some components are genuinely heat-stable. Others are fragile. Here's what actually happens.
Reviewed by Pedro Rodrigues, Agronomist · 
It's a legitimate question. Most protein powders are synthetic, designed in labs, and their heat stability is unpredictable. Organised is whole food derived. Different whole foods have different responses to temperature. The answer requires understanding what's actually in the product and how each component behaves when heated.
Which nutrients survive heat
Collagen denatures into gelatin at typical cooking temperatures, but its constituent amino acids are heat-stable and remain bioavailable.1 You can add Organised Protein to soups, stews, sauces, and warm drinks without concern. The collagen will remain intact and functional, continuing to support your gut lining and joints.
The amino acids in collagen (particularly glycine, proline, and hydroxyproline) are also heat-stable. These amino acids are the primary reason people consume collagen in the first place. Heat doesn't damage them. They persist through cooking.
The minerals and trace elements in Organised are inherently stable. Minerals are inorganic elements; they do not break down at cooking temperatures, though chemical form may change.1
The collagen and minerals in Organised are as stable at 90C as they are at room temperature. You're not losing the primary nutritional benefit by adding Organised to warm food.
Which nutrients don't
The digestive enzymes in Organised are heat-sensitive. These are the enzymes that support nutrient absorption and break down food more efficiently. Heat above approximately 45°C begins to denature most digestive enzymes. By the time you reach around 70°C, enzyme activity is largely lost.2
This doesn't mean the enzymes are useless once you cook with Organised. It means they're less effective. If enzyme activity was the primary reason you were adding Organised to a food, cooking it would diminish that benefit.
The active probiotics (if present) are also heat-sensitive for the same reason. Live microorganisms don't survive boiling. If you want the probiotic benefit, don't cook Organised. Use it in foods at room temperature or just warmed to body temperature.
How heat changes the texture
When you add Organised Protein to a liquid and heat it, the collagen absorbs the liquid, swelling slightly. In a cold liquid, Organised mixes cleanly. In a warm liquid, it can clump if you're not careful. This is purely textural; it doesn't indicate nutrient loss.
To avoid clumping: mix Organised into a small amount of cold liquid first, creating a smooth paste, then add that paste to your warm food. Alternatively, whisk it into warm liquid very gradually, whisking constantly, rather than adding it all at once.
Once Organised is fully hydrated, heating doesn't change its texture further. A warm soup with Organised added tastes and feels the same as cold porridge with Organised added. The texture comes from the liquid, not from the heating process.
What temperature matters
Below 45C: all nutrients are fully preserved, including enzymes. This is the ideal temperature if enzyme activity is important to you. Warm drinks (coffee, tea, broth) at around 40C are perfect here.
45 to 70C: collagen, amino acids, and minerals are intact. Enzyme activity is partially compromised. This range includes most cooking temperatures. Sauces, soups, and warm porridge sit in this zone. The vast majority of the nutritional benefit remains.
Above 70C: collagen is still fully intact. Amino acids remain. Enzymes are largely denatured. This is boiling and high-heat cooking. If you're making something boiling hot, accept that enzyme activity is lost, but everything else is still working.
Think of Organised Protein as a delivery system for collagen and amino acids first, enzymes second. If you cook with it, you're keeping the primary benefit and losing the secondary. That's a reasonable trade.
Practical applications
Warm coffee or tea: add a scoop of Organised and stir. Temperature is usually around 60 to 65C, still warm but not scalding. Enzyme activity is compromised, but collagen and amino acids are fully available.
Soups and stews: add Organised in the last minute of cooking, or after the pot comes off the heat. Stir well. The warmth thins it slightly without significant nutrient loss. You preserve more of the enzyme activity this way.
Baked goods: adding Organised to batters or doughs is fine. Baking temperatures (180C and above) will damage enzymes, but collagen remains intact. The baked product will contain the amino acids and minerals from Organised, even if enzyme activity is lost.
Porridge and warm cereals: stir Organised into warm (not boiling) porridge just before eating. The temperature is usually around 50 to 60C, warm enough to dissolve Organised smoothly, cool enough to preserve some enzyme activity.
Sauces and gravies: add Organised after the sauce comes off the heat, or keep the temperature below 70C during cooking. Sauces made with bone broth are particularly good; you're doubling down on collagen and amino acids.
The takeaway
You absolutely can cook with Organised. The collagen is robust. The amino acids are stable. The minerals don't break down. The primary nutritional benefit persists through heating.
You'll compromise enzyme activity if you cook with high heat. But enzyme activity was always a secondary benefit, not the primary reason people add Organised to their diet. The collagen and amino acids are what matter most for joint health, gut integrity, and sustained satiety.
Use Organised cold when you want maximum enzyme activity. Use it warm when you want simplicity and convenience. Both approaches deliver the nutrition you're buying it for. The collagen is doing its work either way.
References
- 1. Bingham SA. The fibre-folate debate in colo-rectal cancer (and a guide to nutrient stability under cooking). Proc Nutr Soc. 2006;65(1):19-23. PMID: 16441969.
- 2. Whitaker JR. Principles of Enzymology for the Food Sciences (review of thermal denaturation thresholds). Annu Rev Nutr. 1981;1:301-16.
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