Frozen Food

Generally, freezing food destroys anywhere from 30% to 66% of the enzymes in the food. Freezing is not as damaging as cooking. My own experiences and experiments have demonstrated that freezing alters the water in food and causes slow or constipated digestion if frozen food (even if defrosted) is eaten in excessive quantities. Water expands when frozen. The delicate fibrous structures inside all fruits and vegetables are damaged as water expands during the freezing process.

Some raw plant foods are more tolerant of freezing than others. Durians, for example, tolerate freezing well. Berries are tolerant of the freezing process. Nuts and seeds are more tolerant of freezing temperatures as they have a low-water content.

The Enzymes Effect

The Enzymes Effect

Enzymes which are usually proteins help to begin, aid in and accelerate every chemical reaction in the human body. Enzymes are the bodys main workforce, much like a construction company building a skyscraper.

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