CONNECTIONS October 2016 issue 17 The Presidency

CONNECTIONS Issue # 17
be an act of self-abuse. Others depend primarily
on the frozen food aisle for their “food-borne”
vitamins, citing convenience, lower price and the
belief that it doesn’t really matter as their reasons.
It turns out that there are pros and cons to each
choice, a couple of which had not occurred to me
prior to studying the issue. Let’s examine the
good and bad of fresh versus frozen.
Fresh Produce
Pros
Cons
1. When locally or home grown, fresh, ripe
produce is as nutrient-dense as it can be.
2. Generally better taste and texture than
any other form, dried, canned or frozen.
3. Lose moisture and become susceptible to
spoilage within days.
4. Significant loss of nutrient value begins to
occur after 48 hours.
5. Storage and travel to market can cause
nutrient loss.
6. When not locally grown, picked before
peak nutrient density has been reached.
7. More expensive.
Frozen Produce
Pros
Cons
8. Usually harvested at peak ripeness,
which allows highest nutrient density to be
achieved.
9. Flash frozen, which allows retention of
most nutrient value.
10. Very little nutrient value is lost because
fruits are not blanched before freezing.
11. Generally less expensive than fresh.
12. Less waste due to spoilage.
13. Blanching to preserve color of vegetables
and kill harmful bacteria denatures water
soluble vitamins like C and B.
14. Some antioxidants may be reduced in
strength due to freezing
15. May contain additives such as: sugar
(fruits) or sodium, fat and preservatives
(vegetables)
Before finishing this article, want to see
the hottest superfood shake jam packed with
nutrients to make your entire body function at its
best? Learn more!
The Verdict
Most Americans eat only one-third of the fruits
and vegetables recommended for daily
consumption. In part, this is due to the very busy,
time-constrained lives that we live in this country.
If pulling some spinach out of the freezer gets
more green leafy phyto-nutrients into you,
because you can’t take the time to triple wash the
fresh stuff before preparing, then by all means do
so. In other words, any difference in nutrient value
is negligible when weighed against the alternative
of not eating fruits and vegies at all.
But, remember, fresh or frozen, how you cook it
makes all the difference in nutritional value. Avoid
boiling your vegetables for an extended period of
time. Either steam or blanch and sauté your
vegies for best taste and nutrition.
A Final Thought
I personally try to eat fresh, locally grown fruits
and vegetables when they are in season. That
means I shop at the local farmers market. I think
this is best for taste and nutrition. Out of season, I
use frozen produce very frequently and year
round I use frozen berries in my protein shakes. It
works well for me to use a mixture of fresh and
frozen.
But I don’t stop there; I believe that our depleted
soils and compromised farming practices have
degraded the nutrient value of much of the food
that we eat. Thus, I supplement my fruit and
vegetable nutrition daily with a high-quality,
nutrient-rich drink like UltraNourish. The organic
fruits and vegetables used in this product are
certified organic, harvested at their peak ripeness,
and cold-processed for optimal nutritional value.
10