I want to ask a question like this:
Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and isn't carcinogenic or whatever else. The question I have is whether raffinose breaks down during cooking? If heat can decompose it into other sugars then it's useless for my purposes.
While I'm asking about cooking and for the purposes of cooking, this can also be viewed as a chemistry question about the stability of a chemical. Is it on-topic? And whether yes or no, where is the line in general for questions like this?