5 myths about frozen foods

Frozen food is a real salvation when you need to save on fresh fruits and berries, or when there is nothing to eat in the refrigerator, and suddenly you think about yesterday's unfinished dinner. Nevertheless, there are many prejudices about products that are stored in the freezer for months. We will dispel the five most popular myths about frozen vegetables, berries and meat.

It's not that simple. The US Department of Health has developed a fairly detailed


with recommendations for storing frozen foods.

For example, chicken should not be stored in the freezer for more than nine months, and shrimp should not be stored for more than six.

How exactly you store food, of course, affects the expiration date: cold air and high humidity are the real enemies of everything that lies in the freezer. Because of this, the products are covered with ice and stored much less. Vacuum bags will help here: there is no air in such a package, which means that ice will not form. In addition, this will save you space in the freezer.

5 myths about frozen foods

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Freezing makes bacteria inactive but does not kill them. This applies to bacteria, and mold, and yeast. That is, if the products that you decide to freeze contain microbes, then as soon as everything has thawed, they will be activated again.

This is a mistake.

Everything can be just the opposite. For freezing, ripe fruits and vegetables are harvested when they contain many useful substances. Those fruits and vegetables that are sold fresh are harvested 1-2 weeks before full ripening. This is due to transport features.

Some researchers prefer frozen foods.

Scientists from the University of California compared the amount of vitamins in eight vegetables and fruits. It turned out that in frozen corn, beans and blueberries there is more vitamin C than in their fresh counterparts. Frozen broccoli outperformed fresh ones by the amount of vitamin B. Although fresh peas turned out to be more nutritious than frozen ones.

5 myths about frozen foods

Photo: shutterstock.


you can freeze and defrost foods as many times as needed. The main thing is not to leave them at room temperature for more than two hours. But keep in mind that defrosting and freezing a raw product, such as meat, can spoil its quality a little - due to a decrease in moisture in the composition.

Alas, this is not so . For example, lettuce will fall apart after defrosting.

The same applies to various creamy sauces - Kurd and bechamel are best used fresh. The US Department of Health does not recommend freezing canned and inshell eggs.

A complete list of recommendations for freezing and defrosting foods is available here .



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