Frozen or fresh products, this is the question!
Recently, there are different discussions between worried mothers and experts of the sector between doctors and nutritionists, but which is the truth? Which is the best between frozen or fresh food?
Let’s clear the question to understand the differences between the process of frozen or deep-frozen, debunking the myth of the fresh products.
Deep-frozen products
Deep-frozen products are chilled at a temperature not less than 18° in quick times at an industrial level. These are the foods that through a process of few minutes, fundamental to avoid that the process is modified by the action of toxic micro-organism, preserve all the nutritive and organoleptic properties of the fresh product.
It can be that a frozen product is perfectly able to satisfy the needs of mother and doctors because the food is naturally healthy. More specifically, the deep-frozen food keep all its properties: vegetable, meat, fish because the rapid process and the low temperatures act in order to create micro crystal of ice that allow the food to maintain intact its cellular structure.
Frozen products
Frozen products are normally preserved in our freezer and once bought or cooked. The substantial difference in the industrial process is the time of chilling and the temperature. Our domestic freezer is not an industrial machine: they preserve the product but the freezing product is pretty rough.
We can say that a frozen food doesn’t maintain the properties of the fresh product as it occurs in the industrial process of deep-freezing, the micro crystals in the frozen projects are bigger than the one on the deep-freezing. The big dimensions unfortunately damage the cellular structure of the food above all during the de-freezing. This in fact foresees a greater loss of water that carry with itself lots of the nutritive properties of the product.
Fresh products
The trusted peasant, our garden or the supermarket count: it doesn’t matter where but the fresh products are the best according to professional and nutritionists. Fresh food is the closest for sure to the nature, more than a frozen product. But are we really sure of what we eat?
The freshness is not always guaranteed! Of course, if we choose the lettuce of our garden we are sure of its origin but there is something that it is better to remind. How many time pass from the picking to our tables? Are they really fresh?
Here it is necessary to debunk some myths, fresh food not always keep all its organoleptic and nutritive properties. All depends on the timing and the preservation method. Fresh food, in fact, are affected by a quick deterioration that after few days or hours make the product bad and without its nutritive and organoleptic properties because of the bacteria that inexorably will attack the product once removed from its origin.
But the question is, frozen or fresh products?
Unfortunately, none of us has the time to cultivate a garden, to go to the trusted farmer or to the supermarket in every moment of the day or for every meal. But it is difficult to give up the freshness of what we cook. There are products that have to be eaten fresh, others should be bought frozen otherwise there will be an extra waste of food, but also the possibility to get sick eating an expired product.
Trust the frozen products, but do not give up eating fresh products!
