Quoted message said:Is meat harmed by freezing? If I buy a tray of chicken
breasts and put some in the freezer, is the meat less
good for me after it has been frozen?
What about those M&M's chicken breats that you can buy
frozen? Are they as good as chicken that hasn't been frozen?
If there is a difference, what is the specific difference?
If it does, then what happens when you cook a piece of salmon
or steak?
Some nutrients may be lost in the freezing process, but its minimal -
what freezing does is prevent microorganisms from grwoing and spoiling
the foods. Vegetables for example, are scalded before freezing to
prevent nutritional breakdown. If you keep something frozen for a long
time, it of course loses moisture and becomes inedible. I think some
people prefer fresh to frozen everything only for the flavor being at
its peak when fresh but there's not much difference or change in its
micronutrient breakdown that would matter.
http://www.agen.ufl.edu/~foodsaf/he384.html
Quoted message said:When you boil or cook vegetables, does that harm the fibre
content? <<snip>> is there an impact on the nutritional content?
This article talks about cooked foods verses raw foods nutritional
content and how no set rule applies to all foods - some vegetables you
get more out of if you cook them while others are better raw:
http://www.post-gazette.com/food/20021114rawfood5.asp
Quoted message said:I once added some protein shake to my oatmeal and my
friend told me that the protein shake was ruined by the heat.
To what extent does heat destroy protein?
If you added it after the oatmeal was cooked, then probably no
difference, as you need very high heat to denature the protein value.
Even if you cook some recipes with protein powder, like say in muffins,
it isnt in the oven long enough or high enough temps to change the
protein value, altho the BV (availability) of how the protein is
absorbed or digested may change. Second question on this page may
answer yours better:
http://www.makeitlowcarb.com/mailbag_proteinpowder.htm
Btw it mentions that when cooked, all meat is 'denatured' but that it
doesnt lose its protein content.
joanne
