View Full Version : Frozen fruit
08-03-2007, 03:09 PM
i just have a quick question. is frozen fruit still considered raw? i bought some frozen mango, pineapple, peaches, and strawberries from whole foods...i think they it was the store brand though (365). i looked on the back and it said that it only contained the fruit and some ascorbic acid to maintain the color.
i'm trying to incorporate more green smoothies into my diet. I usually use fresh fruits, but they always go bad...so I decided to just buy the frozen fruit and just add fresh greens. Will this help me detox?
08-03-2007, 03:15 PM
I use frozen fruit in my green smoothies every day. Frozen cherries, strawberries, bananas. It's ok.
08-03-2007, 04:40 PM
i buy frozen blueberries, frozen mango, strawberries. i get the ones that just have fruit in them and nothing else. and im pretty sure fruits are frozen while raw, at least i hope so.
08-03-2007, 04:45 PM
it is raw, but loses 10% of it's nutritional value.
08-03-2007, 04:56 PM
It's better to eat fresh fruit, but frozen is still okay :)
08-03-2007, 05:09 PM
I've heard somewhere, I forget where, that some frozen fruits and veggies are blanched to destroy some of the enzymes to preserve their freezer life. I'm not sure if this is true, or if I'm even remembering correctly... though I'm pretty sure it is true with some frozen corn. Maybe this is only the case with veggies tho? :confused:
edit: Okay, here's what I found from a few sites:
"Enzymes in Vegetables are inactivated by the blanching process, which is the exposure of the vegetables to boiling water or steam for a brief period of time. The vegetable must then be cooled rapidly in ice water to prevent it from cooking. Blanching also helps to destroy microorganisms on the surface of the vegetable, brightens the color, helps retard loss of vitamins and helps make some vegetables, such as broccoli and spinach, more compact.
Enzymes in Fruits: The major problems associated with enzymes in fruits are the development of brown colors and loss of vitamin C. Because fruits are usually served raw, they are not blanched like vegetables. Instead, ascorbic acid (vitamin C) is used either in its pure form or in commercial mixtures to control the activity of the enzymes. Other methods to control browning include soaking the fruit in dilute vinegar solutions or coating the fruit with sugar and lemon juice."
So maybe fruit is generally ok, but veggies might need to be investigated.
08-03-2007, 08:29 PM
i looked on the back and it said that it only contained the fruit and some ascorbic acid to maintain the color.
When I use fresh garden foods the color is right now fresh and so are the nutrients.
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