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September 28, 2011

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For your queer party friends, it also works the same way with flash frozen fishes for making sushi, yourself.

One drawback of frozen vegetables is that the selection of different types can be limited. If you want peas or broccoli it's easy to find frozen versions. If you want kale or broccoli rabe, not so easy.

I think this article misses the obvious: frozen veggies may have as many/more nutrients, but since they need to be cooked, they lose most of their nutrients in the process. The point of eating fresh veggies (apart from taste) is that you can eat them more or less raw.

I eat a big bowl spinach at least once a week, using the Safeway frozen type.

It's been called The Whisk Broom of the Stomach.

Canned vegetables are a good option as well.

"I think this article misses the obvious: frozen veggies may have as many/more nutrients, but since they need to be cooked, they lose most of their nutrients in the process. The point of eating fresh veggies (apart from taste) is that you can eat them more or less raw. "

Is that actually true, that cooking causes nutrients to be lost?


I have been saying this for years.

Fresh vegetables from the store are not fresh (fresh in the store is weeks to months old), and were no where near close to being ripe / ready when harvested (i.e. at their nutritional peak).

Canned / frozen vegetables are the vegetables that were ripe when harvested and will spoil if not packed.

Fresh vegetables from your own back yard garden are a different story though.


Some foods freeze wonderfully (peas, meat) and some less well (leafy greens) but the general rule is that fresh in-season veggies are nicest. After fresh in-season comes frozen, and finally fresh out of season or canned. There are always exceptions: Soups and tomato sauces and anything pickled are excellent canned.

Cooking, including canning, does reduce the quantity of some coenzymes and other vitamins. Being picked prematurely to feed a long supply chain is worse. Sitting on a shelf for weeks can have a deleterious effect, too.

You can get excellent quality fresh veggies at farmers' markets in season and -- if you like to cook or eat -- you really should. Outside the harvest season (July to October in most of North America, but peas are in June), frozen is your best bet. Fresh food from far away climates has to be picked unripe and artificially "ripened" in appearance without adding the flavor, texture, and nutrients of healthy food.

Artificial ripening is a major supermarket practice involving serious quantities of petrochemicals on your food. That's the effect the article is documenting. Fresh is still best if you can get it actually fresh. There's still time to visit your farmers' market this year.

I agree with our host here caveat that the quality of veggies depends on where you buy them.

The ones I get an the semi local Armenian grocery last weeks longer than the ones at the supermarket, taste better and are cheaper than the ones I get at say most supermarkets or Costco.

Those veggies are heads and tales above store produce (as is stuff from my garden and some farmers markets)and is what people think of when they compare fresh v. frozen.

It's funny how so many people freak out about proper nutrients, considering that nutritional deficiency is very, very low on a list of the leading causes of death. Chances are it ranks below snakebite and falling icicles.

"Is that actually true, that cooking causes nutrients to be lost?"

Generally, no. This is the naturalistic fallacy. Some vegetables actually increase their available nutrient load when cooked. For example, cooking carrots will increase their carotenoids. Of course, frozen vegetables do not need to be cooked; they could be thawed if one were determined to eat them raw.

I generally eat frozen vegetables, usually cruciferous vegetables such as cauliflower and broccoli. They cook just fine in my usual methods of steam, stir fry, or sous vide, are washed and cut, can be stored long term, and are generally cheaper. Not all vegetables lend themselves to freezing, of course.

Diet is not important. NFL running backs and receivers got to age 22, benching 350 lbs., on mostly chips, snickers, fries and soda. Eating well is more about aesthetics, which is why the Italians and French own it.

Peter is right. Health experts' obsession with vitamins is BS. Except for people with medical problems, only a tiny few of us have vitamin deficiencies, and those of us who do have bizarre diets.

This is a commonly known fact among people into bodybuilding, if not nutrition in general. Never heard of a person abstaining from frozen vegetables and eating exclusively fresh ones for health reasons.

Federal campaigns to force arugula down inner-city throats never end...

http://www.whitehouse.gov/blog/2011/08/12/let-s-move-faith-and-communities-inspires-fresh-produce-100-food-pantries

... even though the single biggest step to improving health is already staring everyone in the face.

http://www.cnn.com/2010/HEALTH/11/08/twinkie.diet.professor/index.html

And if you have a problem with motivation, something like this will take care of it, although the method I use is different.

http://fatbet.net/home.aspx?ReturnUrl=%2fbets.aspx

To meet reconmended intakes frozen vegetables are much more convenient. In austalia they are also cheaper than fresh.

The only reason spinach is a whisk broom is if it's contaminated, and those contaminants can survive the cooking. My university's spinach lasagna was famous - you had better not have an exam after lunch.

No such effect from the fresh spinach I prepare for my family including raw in salads or barely wilted.

Thank you for helping me steer clear of Safeway.

It should be noted that this is a report of research commissioned and promoted by frozen food manufacturers. I don't find the underlying claim at all implausible, but the presentation is likely to be at least a little bit slanted.

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