Raw food is considered “live food”, and cooked food is considered “dead food” by some. What about frozen food?
Most commercially prepared frozen produce has been blanched in boiling water to destroy the enzymes that digest the foods. The enzymatic digesting process causes the food to wilt and discolor. Commercially speaking, this would limit the marketability and shelfability of the food, so it has to be blanched to increase shelf life. So it is still virtually identical to ‘cooked food’, because it has been “cooked”, (blanched). Food that is frozen by the consumer still has a high degree of enzymatic activity as well as viable water soluble vitamins, if it has not been blanched. It is preferable, however, to eat food in it’s natural state with as little preservation as possible.
