Does Freezing Harm Foods?
We know for certain that heating foods (that is, cooking) destroys foods by changing their chemical and organic structure. Proteins are coagulated (fused and hardened) and their amino acid molecules are broken up (deaminized), thus making them unusable. Carbohydrates (starches and sugars) become partially or wholly caramelized, though this is not readily detectable in the earlier stages of cooking. Caramelized sugars are indigestible, hence toxic to the body. Minerals are changed to their unusable and poisonous inorganic state and vitamins are largely, if not wholly, ruined. The question arises whether the opposite extreme, freezing, likewise alters the chemical and organic structure of foods. Let’s pursue this method of food preservation. First, we should note that freezing does not affect foods of little water content—nuts, seeds, dried legumes and dried fruits lose nothing by freezing. In nature, seeds and nuts remain fertile no matter how cold it gets. The more water a food contain
