Foods that turn into toxins when frozen

Every housewife has frozen food that she keeps just in case, but not all food can be frozen. Because some of them, after freezing, turn into toxins.

And foods that are not recommended to be frozen, as they lose their shelf life and change their appearance and taste, although they do not lose their usefulness, such as cucumbers, cabbage, zucchini, potatoes, leafy vegetables, lettuce, milk and yogurt. Since these materials contain a high percentage of water, when dissolved, they turn into a slurry and their taste changes.

There is still a debate about freezing fruits, fruits and vegetables. Of course, these foods retain vitamins, minerals, and essential nutrients, but in small amounts. Therefore, in order to preserve the maximum possible percentage of vitamins, for example, it is necessary to flash freeze (shock freeze) in special equipment.

Substances that turn into toxins after freezing:

1 – Eggs – Expert Sergei Lapatin points out that egg whites expand when frozen and cause cracks in the shell through which microbes and bacteria can enter. Therefore, if the eggs need to be frozen, the yolks and whites must be mixed and placed in a special container completely closed. They can also be frozen separately.

2- Soft cheese (non-hard cheese). When frozen, this type of cheese changes its properties, taste and quality, and under the influence of low temperatures it cracks and becomes a breeding ground for bacteria.

3 – In no case is it recommended to refreeze materials: meat of all kinds, fish of all kinds, because in this case pathological bacteria multiply, and the protein in the meat loses its usefulness in case of repeated freezing.

Moreover, it is desirable to store frozen foods for different periods: fruits – 9-12 months; boiled dishes – 1-3 months; vegetables – 3-12 months; Baking – 1-3 months.

Before freezing, the products must be washed and dried, packed in bags and containers; And they must be ripe, stacked with a pungent smell in two bags or special containers.