As soon as anyone makes general statements about the temperature stability of all peptides, you know they're full of shit.
It's about as applicable as "Food is stable at room temperature for years".
Oatmeal, sure. What about an apple? Or a fish?
Do these two peptides look like they degrade at the same rate?
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Tracey knows better. A couple of times he had to ship replacements because he offered a purity guarantee for a group buy. Between his test, and the test of what customers received a few weeks later , significant degradation had occurred.
To make matters worse. it's not that you can pinpoint less vs more stable peptides. It depends on how a particular batch was lyophilized. So one might be very stable for 6 months at room temperature, and the same peptide from another batch may lose 5% in a month.
Thats why the best you can do is get them into refridgerated conditions as soon as possible. Also, if you're going to stock up, it's preferable to do so in cooler months. Shipping containers in China can hit that internal temps of 150f+ near the ceiling in the summer.