Frozen Fruit?

[Guest guest]

.... is there any downside to using frozen fruit ... mango, strawberries,

blueberries, etc? ... fruit hasn't been blanched (heat treated, like most

frozen

vegetables are) ... so is the process of freezing alone something that

damages food?

 

thanks!

 

 

 

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[Guest guest]

Yes, there is some damage, but by no means total destruction. I freeze one

fruit, blackberries, simply because I love having them through the winter.

But I recognize that this is a compromise on my part. My suggestion is

either not to freeze, or to do so only with one or two favorite items. That

way, the preponderance of your diet consists of fresh foods.

 

Best,

Elchanan

 

PS Appreciate it if you would sign your posts, so we know to whom we are

speaking

_____

 

GardenGreetings

Saturday, November 10, 2007 10:06 AM

rawfood

[Raw Food] Frozen Fruit?

 

 

.... is there any downside to using frozen fruit ... mango, strawberries,

blueberries, etc? ... fruit hasn't been blanched (heat treated, like most

frozen

vegetables are) ... so is the process of freezing alone something that

damages food?

 

thanks!

 

 

 

[Guest guest]

GardenGreetings wrote:

 

> ... so is the process of freezing alone something

that damages food?

No. The cells may be broken open by the forming ice crystals and

the food may become mushy; but it is more efficient to digest because

the cells' contents are exposed to digestive chemicals.

Lowering the temperature SLOWS down chemical reactions by a factor

of 2 for every 10°C or 18°F.

High temperatures however break molecules with the increased energy,

and those molecular fragments recombine to form thousands of unknown

chemicals with unknown properties. See Maillard reaction:

http://en.wikipedia.org/wiki/Maillard_reaction

 

Laurie

 

--

Scientifically-credible info on human diet:

http://ecologos.org/ttdd.html

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