— Denise Quinn

You know, the quick answer is, uh, yes, I'm reasonably certain that there's gonna be some shift, you know, in the quality from a nutrition standpoint, right, of what you're cutting up because it's being exposed to air and there's oxidation taking place. And so for those particular, you know, nutrients that are, uh, vulnerable to oxidation, there's gonna be a shift in their quality. Uh, what that looks like exactly, is, uh, hard to know, or even practically impossible for us to know on a day-to-day basis. Uh, I'm certain that you can find some research, uh, online, uh, or maybe you can tap into, uh, you know, a, um, a, a a a database for journals, maybe through your public library or your local university, and you can find some specific discussion around what kinds of shifts and how much change would take place over a specific period of time. But please know that outside of that particular information that you would read, what happens in your own kitchen will be a little bit different and sometimes even a lot different. And there's no way for us to, to, to know exactly what's going on at that point. But, uh, yeah, I, I would say that there's gonna be some shift, but I don't know, uh, so you can help, you know, mitigate some of that by shortening the time that cut food is, uh, held, um, in order to enjoy greater quality overall, right? So, not only does the nutrition shift, but so does, you know, uh, culinary quality, in other words, texture and taste and flavor, aroma, uh, you know, these things will change as well as a food is exposed to air through oxidation as well as, uh, you know, other, uh, effects, uh, in the environment from the environment. Okay. I hope that provides a little bit of perspective, Denise. Uh, you know, every once in a while we get these sorts of questions and really, practically speaking, uh, it's, uh, difficult or, uh, impossible again, practically speaking, to know what's going on in our particular kitchen. So we just try to generally mitigate some of that change by adopting some best practices, uh, for our particular situation.