Hello out there....... Does anybody know the scientific facts about why ginseng does what it does? I know a little, like it wont give you hyperactive energy if you drink 100 viles, it just reinforces a certain chemical that the 128 amino acids should do if properly ingested at regular intervals. or something like that. but is there any way it could be used in baking without its effectiveness being destroyed? I'd like to make some kind of energy bar, or cookie/brownie/cupcake/whatever that is good for you, not just a big ole lump o sugar. Any and all responses will be appreciated.