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I'm a great one for lists and yet, I never bothered re symptoms and on here as I've read others say white patches on skin etc etc it's been a snap moment

To fully understand the shelf life of cooked chicken, its important to consider both the scientific principles of food safety and the practicalities of everyday cooking and storage

Aim for a minimum of 20 to 30 grams per meal from whole food sources such as eggs, poultry, fish, legumes, or Greek yogurt

Peptide structure and stability What peptides are: Chains of amino acids Held together by peptide bonds Specific 3D structure required for function Fragile molecules compared to small molecule drugs Why peptides are unstable: Peptide bonds susceptible to hydrolysis (water breaks bonds) Oxidation damages certain amino acids Temperature accelerates degradation Light exposure causes photo-degradation pH changes denature structure Bacterial contamination introduces enzymes that break peptides Degradation mechanisms: Temperature's exponential effect: Every 10C temperature increase roughly doubles degradation rate Room temperature (25C): Rapid degradation (days) Refrigerated (2-8C): Slow degradation (weeks-months) Frozen (-20C): Very slow degradation (years) Ultra-frozen (-80C): Minimal degradation (5+ years) Learn peptide fundamentals at SeekPeptides - explore what are peptides , how peptides work , and getting started with peptides