How do you cook in a commercial kitchen on any more than 200mg DNP?
I've been able to tolerate up to 300mg in the winter months... But above the grill I work on currently, the air temperature is around 56'c. That's insane. I already drink close to 5L of water a day, and it's only June and 20c outside... Can't wait for those 30c August days...
And FWIW, the powder I cap myself has always been consistently better than any commercial product... With the exception of Dinitro's stuff, which got me started down that rabbit hole. I don't bother with this stuff anymore. I stored it in a glass container with a stainless steel lid... Seeing what it did to that lid... Eh.