RE: Storage / shelf-life [s]

[Guest guest]

Gypsi writes:

 

great for the ideas... we have a farmers market here and I can get just

about anything I want... I buy strawberries by the big flats (case) and cut

tops off , slice and freeze. suppose I could do that with some of the

bananas if they start to ripen too fast. David likes them more on the green

side... heavy sigh.... but I don't. Suppose I could always make leathers out

of them also... this is the part of all this that I am unsure of. the

storage of things that are made up ahead of time. I read conflicting info on

this .. Like smoothies or juices can bee made up ahead of time like by the

gallon and stored in fridge for the day.. but I thought they would lose

their vitamins or something if not drank soon after making and by soon I

mean within 30 minutes.. My smoothies usually are about 32 oz at a time...

and they fill me up to where I couldn't drink one again for a few hours

later...

_____

 

GUIDELINE: Seek out fresh, whole, ripe, raw, organic or better fruits and

vegetables.

 

Any departure from freshness causes a decline in nutritive value. That is,

ALL food storage leads to loss of nutrients.

 

In addition, every food comes in its own " natural package. " Fruits and

vegetables have skins, nuts, seeds and grains have shells, etc. The moment

we break or remove the package, we allow oxygen and all airborne organisms

(yeasts, other bacteria, etc.) access to the food within, and oxidation,

fermentation, and various other chemical processes begin immediately.

 

When we further break up the food within, as by blending, chopping, etc., we

vastly increase the surface area exposed to the air and airborne organisms.

And their effect increases and accelerates.

 

Just as cooking destroys the structure, composition, and nutritive value of

foods, so too does freezing, though to a considerably lesser extent. As with

cooking, when we freeze fruits (and to a lesser extent, vegetables), the

water they contain exits the tissue (fiber) structure, it separates. And

this creates a separation between the water-soluble nutrients (vitamins,

minerals, etc.) and the structure itself. As a result there is damage to the

structure, and also damage to the nutrients due to oxidation and other

factors. Again, the loss is not as severe as with cooking, but freezing is

destructive to the food and therefore a less-than-ideal storage solution.

 

Finally, the function of any preservative is to increase " shelf-life " or

" storage life. " These are highly successful marketing terms for

" dramatically reduces the digestibility of the food. " The problem is that

the effect doesn't magically terminate when you ingest the food, it remains

difficult to digest and therefore becomes, at least in part, foreign matter

to the body, a toxin. Your body is now working to eliminate what you ate

instead of digest and absorb from it.

 

So returning to the guideline at the beginning, I suggest that everyone seek

our fresh, whole, ripe, raw, organic or better fruits and vegetables for the

very best in nutrition, health, and vitality.

 

Best to all,

Elchanan

 

 

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rawfood

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