Should I worry about high temperatures affecting the product?Updated 17 days ago

Based on all of our understanding and experience, protein begins to denature when exposed to temperatures between 118 and 130 deg Fahrenheit for sustained periods of time. As such, it’s recommended that the products be stored in cool places. Furthermore, we’re confident that the temperatures reached during transit as well as the lengths of time under these conditions do not pose a significant risk of denaturing or harming the protein, and the efficacy of the product remains intact.