Guest guest Posted May 8, 2002 Report Share Posted May 8, 2002 sooo if food shouldn't be frozen what do we do with the rest of the 1,200 pound steer after we have our steak? Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2002 Report Share Posted May 8, 2002 In a message dated 5/8/2002 8:24:07 PM Central Daylight Time, s.fisher22@... writes: > >>>>sooo if food shouldn't be frozen what do we do with the rest of the > 1,200 > pound steer after we have our steak? > > > *****Send it to me > > > Suze More than likely illegal. <G> Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2002 Report Share Posted May 9, 2002 >From: bianca3@... >When you thaw any whole food that was frozen, the >cell walls break. > >What is " live-food " becomes dead food. That is why >you can't freeze a person and thaw them to revive >them (except in the movies, like " Sleeper. " ). > >After the cells walls break, the food elements, now >separated rather than whole, will begin to break down. >In dairy, according to AV, this process is slow enough >that it is reasonable to eat the dairy within 24 hours >after it has been frozen. After that period, the fresh taste >and good food value and available enzymes are lost. I can see why fruits and vegetables are damaged by freezing, and to a lesser extent meat (though I eat frozen meat anyway because I'd rather have good frozen meat than lower-quality fresh meat), but why should freezing dairy products damage them? Milk doesn't have cells (other than the bacteria). Butter, in particular, has so little moisture that I'd expect damage from freezing to be minimal. In fact, I've had frozen butter before, and I didn't notice anything unusual about it. Now, cow's milk and cream are damaged by freezing--the cream clumps together and solidifies--and I'd be interested in finding out why that happens, but I'm not convinced that this represents any reduction in nutritional value, nor am I convinced that meat which is consumed shortly after thawing is significantly nutritionally inferior to fresh meat. The cell membranes may get broken, but they do that anyway when you digest them, right? Speaking of which, is it safe to use whey from frozen milk for fermentation, or will freezing kill off the benign bacteria and allow the less-desirable ones to flourish? Berg _________________________________________________________________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2002 Report Share Posted May 9, 2002 , I have some thoughts but you might be better served by posting your questions on the live food list 9the original source of the post). But I will throw in my two cents a little later anyway :-) Bianca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2002 Report Share Posted May 9, 2002 >>>>sooo if food shouldn't be frozen what do we do with the rest of the 1,200 pound steer after we have our steak? *****Send it to me Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
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