Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Hi I'm new to this, and I have a question - how does freezing affect the nutritional value of food? Recently I put some gazpacho in the freezer as I was in a hurry to chill it, then I forgot about it and thawed and ate it about 2 days later. It was very good, but it seemed to be less thick (i.e. more runny, as if I'd added liquid, which I hadn't) than when it was fresh. Is this my imagination or can freezing do stuff like that? Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Hi Annie, Simply put, freezing kills (freeze your head and you will find out) and the whole point of eating raw food is that it is not dead. Peace be with all of us, Ronnie the Essene rawfood , " Annie Little " <annie333little wrote: > > Hi > > I'm new to this, and I have a question - how does freezing affect the > nutritional value of food? Recently I put some gazpacho in the freezer as I > was in a hurry to chill it, then I forgot about it and thawed and ate it > about 2 days later. It was very good, but it seemed to be less thick (i.e. > more runny, as if I'd added liquid, which I hadn't) than when it was fresh. > Is this my imagination or can freezing do stuff like that? > > Annie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Freezing damages the fiber, causing the water to run out. Hence that watery or runny appearance and texture. So it's not your imagination, just your observation. This change considerably increases oxidation of the food. In addition, there is some loss of various nutrients, though most " estimates " in this regard are actually arm-waving guesses. Much depends upon the packaging, and on the speed of freezing (temperature and technology used). Hence, " flash frozen " foods are widely believed to retain more of their nutrient content ... and they definitely retain more of their fiber intact ... than do foods frozen in a standard household refrigerator. Also, if you have lots of little items to freeze, such as berries, it works well to separate them (no physical contact among the berries) as on a tray, let them freeze, and THEN combine them in a glass jar or the like. Vacuum sealing helps a great deal, as well. (For example, you can freeze berries, put them into a mason jar, and use one of those household vacuum sealers (e.g., Tilia brand) to remove much of the oxygen and therefore minimize damage from oxidation. Consumption of frozen foods is definitely not optimal, and at the same time, I am aware of no case wherein someone became ill because of eating some frozen foods. Freezing does enable us to preserve some foods we love for awhile. I'm partial to blackberries, and so I do keep a frozen stash of these, even though I teach people to eat fresh foods. Why? I love them! And for me, these berries comprise only a tiny portion of my total diet, and then only for part of the year. Enjoy! Elchanan _____ rawfood [rawfood ] On Behalf Of Annie Little Friday, December 08, 2006 4:50 AM rawfood [Raw Food] Question - freezing Hi I'm new to this, and I have a question - how does freezing affect the nutritional value of food? Recently I put some gazpacho in the freezer as I was in a hurry to chill it, then I forgot about it and thawed and ate it about 2 days later. It was very good, but it seemed to be less thick (i.e. more runny, as if I'd added liquid, which I hadn't) than when it was fresh. Is this my imagination or can freezing do stuff like that? Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Hi Annie, I believe freezing breaks down the cell walls in foods and higher water content foods will be affected more than drier foods. Since it does affect the texture and taste, that seems like evidence to me that there is loss of nutrients, but maybe someone else can give you more of a scientific explanation. However, I find frozen fruits helpful at this point. And much better than many other things I have been and could be eating. Take care, Laurie rawfood , " Annie Little " <annie333little wrote: > > Hi > > I'm new to this, and I have a question - how does freezing affect the > nutritional value of food? Recently I put some gazpacho in the freezer as I > was in a hurry to chill it, then I forgot about it and thawed and ate it > about 2 days later. It was very good, but it seemed to be less thick (i.e. > more runny, as if I'd added liquid, which I hadn't) than when it was fresh. > Is this my imagination or can freezing do stuff like that? > > Annie > > > Quote Link to comment Share on other sites More sharing options...
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