After salting, drying and smoking, deep freezing has inundated
the modern world of preservation. Like many people, you might
believe that it is not a good method for preserving nutrients.
If so, think again. Not only does it allow you to keep foods longer,
freezing foods keeps them as fresh as the day they were harvested.
The food also keeps its texture and flavour.
What happens in this process? By crystallizing the water contained
in the cells of food, freezing is a process that does not damage
their cellular structure. As well, freezing prevents the food
from losing the nutrients in water when the food defrosts.
In short, frozen foods and meals are great to consume. Don’t
forget, what makes a quality meal is quality ingredients and the
nutrients they contain.
Reference : www.wikipedia.org
To keep food preserved longer, numerous methods have been developed.
But do they always have our well-being in mind? With research
and development in the food industry sector and the tendency to
want to consume healthy, functional food, we are at a time when
certain methods are being questioned.
This is the case with pasteurisation. It’s fine that this
process may create a consistent product, but the procedure affects
the quality of the food greatly. In effect, pasteurization destroys
numerous nutrients, enzymes and vitamins that are necessary to
the proper functioning of our internal system. Remember, aside
from the gastronomic benefits, food has a functional goal to offer
all the nutrients you need to walk, run and work. In short, it’s
a part of life, but mainly it’s a factor in health.
Reference : www.westonaprice.org
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