This post Are You Buying Fresh, When You Should Buy Frozen? appeared first on Daily Reckoning.
You hear it all the time from Dr. Oz and other medical gurus: Eat more fruits and veggies.
And the USDA recommends five to nine servings each day to help reduce the risk of heart attack, stroke, cancer, and early death.
An analysis from the School of Public Health at Imperial College London shows that participants who had 10 servings — 28 ounces — daily experienced a:
24% reduced risk of heart disease
33% reduced risk of stroke
28% reduced risk of cardiovascular disease
13% reduced risk of cancer
31% reduction in premature death
What’s more, they estimated that if everyone followed their recommendations, approximately 7.8 million premature deaths could be prevented worldwide.
Fruits and veggies that you get straight from a farm or your garden generally have the highest nutritional value.
But you might not have access to them or the time for all of that. That leaves you with getting those commodities at your local supermarket. And two of the two most common ways to buy them are …
Fresh and Frozen
You may think that there’s not much difference between the two, except than one is in the fresh produce section while the other is in the same aisle as ice cream, ready-made meals, and cook-at-home pizzas.
But that assumption isn’t exactly correct …
You see, most fresh fruits and vegetables are picked before they’re ripe, which gives them time to fully ripen during transportation.
The problem is that it also means less time to develop a full range of vitamins, minerals, and natural antioxidants.
Before shipping they’re washed, cooled, graded, and blanched in order to preserve the color, flavor, and texture.
And while in transport, they’re stored in a chilled, controlled atmosphere and treated with chemicals to prevent spoiling.
Most fresh produce arrives to your market several days to weeks after it is harvested. Then there’s another 1-3 days on display at the market and up to 7 days in your refrigerator before you eat them. So whatever you haven’t used by then you toss out, which is like throwing money in the garbage.
Not so with frozen fruits and veggies …
They’re picked when ripe and often washed, blanched (fruits don’t undergo blanching), cut, frozen, and packaged with a few hours. And chemicals are not usually added before freezing.
Unlike their fresh counterparts, frozen produce can be stored for months without losing nutrients. If you only use a portion, you save what’s left in a sealed bag or container and put it back in the freezer.
Frozen produce is so easy to prepare and store, you might end up eating extra servings.
Moreover, frozen is often less expensive than fresh and is available year round.
You may be asking …
What About the Nutrients?
During the time from harvesting and throughout storage, fresh vegetables and fruit can experience substantial nutrient degradation.
For instance, the vitamin C in fresh vegetables starts to decline as soon as they’re picked and continues to do so while in storage. Green peas were found to lose up …read more
Source:: Daily Reckoning feed