The Frugal Thriveologist

Freeze Dried Facts


Freeze-drying:

 Is a process that allows food to be shelf stable while retaining the maximum amount of nutrients. Freeze dried foods retain their original color, form, size, taste and texture. Whether eaten every day or saved for the future, THRIVE LIFE Freeze Dried products taste great, stay fresh, and contribute to overall health.



A more traditional preservation process is dehydration, and many items offered by Thrive Life are dehydrated rather than freeze dried. Dehydration is an excellent option in many cases, but the process does tend to change the color and texture of your food. Dehydration also doesn't remove as much water as freeze drying, resulting in foods that weigh more and have shorter shelf lives.



Freeze dried foods last longer and are healthier than foods that are simply dehydrated. When re-hydrated with water or any other liquid you choose, freeze dried products come back to their original state. They are ideal for simple snacking and inclusion in recipes. Because these foods are harvested and dried at peak freshness, you can have nutrition and great taste all year round.


Why Not Try
"THRIVE LIFE"
  Freeze Dried Foods?


Compare "Thrive Life Freeze Dried Products" to all the Name Brands
and then you will
 SEE, SMELL and TASTE the Difference !!!


No matter what part of mealtime's most important to you, THRIVE LIFE  has something great to offer. See why people everywhere are making mealtime better with THRIVE LIFE Whole Food products!

THRIVE LIFE Foods are...
Ready to be eaten Today, Tomorrow or 25 years down the road... 

$Cost Efficient: 
Balance convenience, nutrition and quality without breaking the bank at the grocery store

Convenient :
Spend less time preparing for meals and more time on the things that are important to you

Healthy:
Make the natural choice with foods that stay healthy and fresh-tasting no matter when you eat them

Storable:
Freeze Dried fruits and vegetables retain their farm fresh taste, and all the vitamins, minerals and enzymes for 25 years "Guarantied" 

Especially No Waste:
No thawing, No washing, No slicing, dicing, chopping,
No moldy produce to toss out.  
You only need to Toss & Go. (Into the pan, the bowl, or your mouth)
It is that simple! 

 
 Thrive Life Produce is GMO - FREE
No added sugar or salt - 
No artificial flavors or colors-

No Preservatives / No MSG

The Thrive Life Grocery Store has more than 160 products-
Over 100 Certified Gluten Free Choices,
Including Organic...

Thrive Peppermint Macaroons ... You Tube 





Being Frugal, Being Prepared, Being Ready....
Where are you today... Right know?
 

Institute of Food Research:

45 percent nutrient loss in grocer vegetables

Vegetables are great for any meal, because they taste good and usually do not require too much preparation. They are also a great source of vitamins and nutrients, however, a recent study by IFR EXTRA shows that "fresh" supermarket vegetables may not be as nutrient packed as you think.

The study compares nutrient levels in frozen vegetables to the nutrient levels in "fresh" grocery store vegetables. Their findings are that "fresh" vegetables can lose up to 45 percent of their nutritional value between being picked and landing on a grocery shelf. The cause of this loss is simply the length of time it takes for your "fresh" vegetables to arrive at your grocery store. Once picked, a vegetable's nutritional value will immediately start to decline. If you factor in the time it took for your vegetables to get to the store and the amount of time they're stored on your own shelves, the nutritional value could be completely diminished by the time you eat it. This is cause for concern for anyone, because a vegetable's key components are vitamin C and glucosinolates, which are thought to help prevent some forms of cancer.

Health Benefits of Freeze Dried Foods:

Freeze dried foods: are lightweight and easy to store in a handbag, backpack or even on your shelves at home. Freeze drying involves removing 98 percent of the water and oxygen from foods to preserve them. The American Institute for Cancer Research suggests that while the water and oxygen are removed from foods, the nutritional value of the food is not decreased or altered

Retained Antioxidants: Freeze dried fruits and vegetables contain the same amounts of antioxidants as their fresh counterparts, according to the American Dietetic Association. Researchers at the American Institute for Cancer Research have been studying the effects of the phytochemicals and antioxidants in freeze dried foods on cancer cells found in the colon and esophagus. The researchers suggest that the antioxidants and phytochemicals in freeze dried fruits and vegetables reach and travel through the bloodstream just as they would if they were consumed fresh.

Fewer Preservatives: The American Dietetic Association suggests that freeze dried foods do not require the addition of preservatives to maintain their shelf life. The Mayo Clinic says that this is a significant health benefit when compared with canned foods. Large amounts of sodium or potentially harmful chemicals are used to extend the storage life of canned foods, according to the Mayo Click. Canned foods can contain 30 to 46 percent more sodium than fresh, frozen or freeze dried foods, according to the American Dietetic Association.

References:

1.American Institute for Cancer Research: Freeze Dried Fruits Are a Good Health Choice?

2.“American Dietetic Association: Complete Food & Nutrition Guide”: Robert Larson Duyff, MS, RD, FADA, CFCS; 2006

3.Mayo Clinic Fitness for Everybody”, Diane Dahm; 2005

Join The Food Revolution
Every few generations, a revolution happens in the food industry. It happened when canned foods became a viable food option after World War 1, and again when frozen foods became household items. It happened when fast food restaurants came to every neighborhood, and when convenience foods took over the grocery shelves.

And it's happening again now. Fast, convenient foods aren't enough any more. We want those same convenient foods to be nutritious too, with high quality guaranteed. And we want it to fit within our budgets.

Most foods can't live up to those expectations, but "THRIVE LIFE" foods are different. They're healthy, delicious, convenient, and don't result in costly waste, making them the only foods on the market to truly offer everything today's consumers are looking for. We're at the forefront of the next revolution in food. So open up a can today and join us in changing the way the world thinks about food!

Sincerely,

Steve Palmer and Jason Budge
Thrive Life Founders 


I
f you would like to learn to cook with "Freeze Dried" Foods... There are Cooking Classes Monthly or In Home Demonstrations.
Shoot me an email and Let me know how I can help you. 
 Email:   ThriveAlive@Frugal4u.net

Click the underlined links and take a tour, 

THRIVE LIFE RECIPE SITE... Hundreds of recipes

GO SHOPPING... Take a tour of our products

JOIN FAMILY'S HELPING FAMILY'S TO GROW AND PROSPER.... For the few that like stocking the shelves for free or greatly reduced cost...... And enjoy helping others to Thrive... 
Or
"Build your food storage a little at a time" 

Does Freezing Kill Enzymes in Food?  NO!!!

Last Updated: Mar 13, 2014 | By Kirstin Hendrickson

There are many common misconceptions regarding the enzymes in your food -- whether they're useful to you and what affects them. In very simple terms, freezing doesn't kill enzymes in food for two reasons. First, they're not alive, so they can't be killed. Second, freezing doesn't permanently affect enzyme structure.

Enzymes

Enzymes aren't living things, meaning that no matter what you do to them, you can't kill them. Instead, they're proteins; explain Drs. Reginald Garrett and Charles Grisham in their book "Biochemistry." They play important roles in all living organisms, as they help cells to engage in necessary chemical reactions. For instance, your digestive tract depends upon enzymes produced by digestive tract cells to break down nutrient molecules in your food. Other body cells use different enzymes to build products and engage in other cellular reactions.

Effect of Freezing

There are some things that destroy enzymes. Exposing them to very high levels of acidity and exposing them to heat, for instance, causes denaturation. When an enzyme is denatured, it loses its shape, rendering it nonfunctional. Freezing an enzyme has a different effect, however. Rather than denaturing the enzyme, freezing appears simply to slow the rate at which the enzyme operates. There is no permanent effect on enzyme function as a result of freezing, explain Dr. A. Meijer and colleagues in a 1977 article in "Histochemistry and Cell Biology."

References

  • Biochemistry; Reginald Garrett, Ph.D. and Charles Grisham, Ph.D.
  • Histochemistry and Cell Biology; The Influence of Freezing and Freeze-drying of Tissue Specimens on Enzyme Activity 

Freeze-Dried Fruits Are a Good Health Choice?

By the American Institute for Cancer Research


Although freeze-dried fruits are small and light-weight, studies show that the antioxidant phytochemicals found in the fruits' fresh state are retained at levels almost as high after freeze-drying. Studies also show that the phytochemicals in freeze-dried fruits can reach our bloodstream.

Since the 1980s, one researcher has been studying how the phytochemicals in freeze-dried fruits, such as raspberries, strawberries and blueberries, might protect against cancers of the colon and esophagus. The American Institute for Cancer Research (AICR) has supported his work.

At AICR's most recent annual research conference, this researcher, Gary Stoner, Ph.D., Professor and Chair of Environmental Health Sciences at Ohio State University, told the audience why he uses the whole freeze-dried berry instead of extracts. In addition to phytochemicals like ellagic acid, carotenoids and anthocyanins, the whole berry can contain significant amounts of vitamins C, E and folic acid. "Studies show that the substances in foods working together are more effective than any one in isolation," he said.

In his studies, freeze-dried berries are ground into a powder. After several experiments showed that the fruit powder prevented colon tumors, small-scale human trials were begun. Now, several larger human trials have been launched to study the effects of the berry powder on precursors to colon and esophageal cancers. Dr. Stoner is also trying to develop an aerosol spray from the berries for use in lung cancer experiments.

Going Berry Picking

The amount of freeze-dried fruit that most people eat - the few pieces in a bowl of cereal poured from a box - is too little to count as a serving of fruit. To get a real nutritional impact from fruit in your cereal, you need to add more fresh, frozen, dried, or freeze-dried fruit. A serving of diced, cooked, or frozen fruit is one-half cup. A serving of freeze dried fruit is one-quarter cup.

You can buy bulk packages of freeze-dried fruits at websites, outdoor gear stores and some large grocery stores. In addition to adding them to cold or hot cereals, you can use them as highly portable snacks in trail mixes, or put them in pancakes, cobblers, or hot oatmeal. You can even experiment with adding them to baked goods like cookies, muffins and quick breads
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