Freezing

kimberlyh

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!

germin8

Here are some links:

I wrote this on one of the forums (long while ago): According to a grad student working at NIH, some of the enzymes denature when you freeze them.

Plus, some vegetables turn a little brown when you freeze them because of some enzyme activity. Which could explaing why frozen food (at the store) is blanched before freezing. That reminds me… I read on one of these posts somewhere that the brand Cascadian Farms sold at Whole Foods and such flash freezes.

On another forum there is a quote: “We have also read where he says that the optimum temperatures for enzymes are 45F to 14F.” That’s pretty cold… and freezing.