Why should you never freeze these foods? – Freeze food

Raw fruits and vegetables, raw eggs in their shells, fish, dairy products, mayonnaise, sauces or potatoes are foods that should not be frozen. Their nutritional quality is altered by this process and the nutrients are compromised. Therefore, it is best to consume them fresh.

When you freeze food, you also immobilize any bacteria it may contain. Contrary to popular belief, these do not die when frozen; They remain inactive and are activated again when defrosting.

Discover foods you should never freeze
Many foods lose their benefits when frozen. However, there is a basic rule when freezing : do not refreeze products that have already been frozen, as this endangers your health, not just taste, texture or properties.

For example, if you have leftover food, do not refreeze it. The food has already been exposed to bacterial contamination and refreezing would render it inactive.


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Although some foods are not dangerous, they lose their structure, vitamins and other components when frozen. In addition, the taste and texture change, which is why it is best to consume them fresh. Here is a list of foods that should never be frozen:

Fish: Only freeze if it is sufficiently fresh. Use an airtight container to prevent the ingestion of bacteria and parasites. Clean the fish carefully before freezing.
After careful cleaning, the shelf life of fish in the freezer depends on the fat content of different types of fish. As a general rule, lean fish such as sole or cod can be stored in the freezer for more than 6 months, while fatty fish such as tuna, salmon or mackerel should be consumed within 3 months of freezing.

Raw fruits and vegetables: When frozen, they solidify and destroy their structure. Boil or blanch before freezing.
Hard-boiled or peeled eggs: Never freeze them with the shell on. Beat them or separate the whites from the yolks before freezing.
Dairy products (milk, cream, cheese): Their consistency is significantly changed by freezing.
Mayonnaise and other egg-based sauces: should not be frozen. Frozen fatty foods may lose their taste, smell and texture.
Potatoes: Freezing causes the starch to disappear, resulting in a loss of flavor and texture.
Tips for proper freezing:
Use suitable, sturdy containers without cracks or gaps and with airtight seals to prevent water or air from entering.
Freeze it in smaller portions to avoid refreezing what you’ve already taken out of the freezer.
Remember that refreezing already frozen food poses a serious health risk. Always use appropriate containers to avoid entry of air or water.