So yesterday my friend asked me why don't I just use frozen
berries in my smoothies to thicken them up. (I was telling her I
am going to need to quit pineapple for the time being as I am
having an adverse reaction to it (wicked skin rash and itch on
forearm, driving me bonkers.) I responded, because frozen berries
lack the enzymes I am after. She said they do have enzymes. I
responded how can that be? Anyone here up on their enzyme content
and whether one is safe to use frozen fruit till the fresh
becomes available? well, not safe, so much as, am I going to get
what I need and want in terms of nutrition and bioflavinoids.
That was exactly the point I was trying to argue, but my friend insisted.
I felt I knew better, but did not want to be too argumentative or come
off arrogant, as I truly do not know for a fact, it was only something
I suspected. I wonder how much there would be left in frozen fruit, or
Well there are different opinions on that.
Anyway, MH eats frozen items. He has mentioned before that he freezes his apple cider, and also sometimes freezes whole oranges, I think?
It is not ideal and you probably wouldn't want to live off of just frozen berries, but I don't think it's bad to use them. Frozen is still better than cooked. Freezing slows down the enzymatical activity but doesn't stop it altogether, at least not for several months. That is why many commercial frozen foods are flash-heated before they are frozen, to fully stop the enzymatic activity. Home frozen raw foods still turn colors and "decompose", albeit slowly, because cold temperatures slow molecular activity.
Thank you, Squeaky! That was helpful. I may go and get some frozen berries
next time I'm shopping. But I'm not really jonesing for them, we have fresh
kiwi fruit in winter here in CA and I'm really enjoying that. Already miss
my pineapple :-( but maybe in time I can heal my itch and start eating it
again. Meanwhile I think I'll just be buying a whole lot more apples! :-)
By April or so, there will be strawberries again--aaah! we are so blessed
Julie, I've pondered this for many years. Foods start losing their enzymes after the first 7 mins of being picked from the plant. So which has more enzymes, those freshly frozen at the field or those that have laid around being shipped then in the store? I'd really like a answer. Any molecular biologist out there?
I freeze all my berries/fruits, where I live I have little choice other than to dry them.
LIVE fruits do supply the BEST.
Do not give the foods too much credit, remember, all FOODS that enter the mouth, are in a manner of speaking: POISONS. That .000000000001% that never leaves your body? It kills us eventually... Accumulation + lack of circulation.
I say eat live foods when in season, otherwise i thank GOD for my freezers. TRUST the SUNSHINE for true FOOD and flowing air. Our life flows with the winds. Moving air and sunshine are the top II sources for health.
There are hundreds of farmers now selling organic/cleaner fruit that has been frozen, dried or even as frozen juice, as well as fresh. These are at the health food type stores such as Wild Oats, etc. Ideally a drive to the closest produce farmer and hand pick your own is nice, we live about 5 miles from such a farm, but I prefer to grow my own so I KNOW there are no pesticides/fertilizers used.
I still believe the wild raspberry and maulberry to be the supreme wild fruits in my area. To grow pineapple and all the REALLY GOOD fruits, we need to live at least as far South as Sarasota, Florida.