I just watched a video yesterday that said raw foods are defined by not only keeping below 115 degrees when cooking, but also by not freezing them. Is that true? Does freezing foods kill the enzymes? I currently use my freezer as sort of a pantry… I keep jars of raw nuts, seeds, sprouts, celery, onions, etc. I figured it would preserve them for longer, but maybe I shouldn’t be doing that? Since I’m from MN, I want to stock my freezer with fresh produce to get me throught the winter too… any suggestions?
I appologize if this topic has already been covered. I haven’t quite figured out how to use the search function for this website. Can I search in a specific forums?
Thanks!
