View Full Version : Lose the enzymes after freezing?
05-24-2008, 11:58 AM
Hi, I'm pretty new to this- raw food does take a little time I find so I'm wondering... if I make something with soaked nuts and want to save for a later date will I lose the value of the raw food? It would help me out for convience sake, also- is there anything I CAN"T freeze because it would lose it's raw food value? I realize fresh veggies are not candidates but raw bread that's been dehydrated and etc? Thanks! :o
05-24-2008, 02:27 PM
Hi Kimmm -
I have done some research on this. What I have found is that those foods that have more water content are more affected by freezing. Other foods, like nuts and seeds, are less affected. Some sites say that there is quite a bit of enzyme loss when foods are frozen, but others say not so much. I have talked with some scientists that have brought me to the theory regarding the water content issue. Another thought....plants grow in spring after snow and ice thaw...enzymes are still alive for that process to happen!:)
05-24-2008, 03:07 PM
One of my recipe books if I remember correctly says that thawing, not freezing, causes a loss of Vitamin C. I personally have never frozen a raw recipe other than ice cream, fudge that the recipe says to store in the freezer or other similar things that must be kept frozen.
05-24-2008, 05:35 PM
I don't imagine raw food would lose its enzymes upon being frozen...a seed which is deposited by a plant and then frozen in the winter will still sprout in the spring, and this is only possible because the enzymes have been successfully preserved through that time.
05-24-2008, 08:28 PM
Thanks so much for the info all of you! I'm welcome to any more comments as well!
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