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5 Best Frozen Fruits and Vegetables
June 13, 2014
J.R. and I hope you're well and adding natures super foods to your family's diet!

It's when information meets inspiration that a newsletter can help you lead a healthy and active life.

Knowledge is important when you have what it takes to become a healthier you!

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Today we'd like to share with you 5 of what we consider the best frozen fruits and vegetables.

The greatest tasting (and good for you) produce from the freezer section.

Here are the cold, hard facts: Some fruits and vegetables can lose their flavor and nutrients when frozen, but others practically thrive on ice.

We've assembled a list of the latter, with some assistance from our friend and associate, Dr. Bill Maguire.

While you shop, in the U.S., check the packaging for a "Grade A" rating, this means the contents conform to the highest USDA quality standards.

Then, once you open your produce, store any unused amount in a freezer bag, rolling up the bag to squeeze out the extra air.


Tear open a bag of frozen kernels and you'll find what canned ones lack: flavor.

Plus, the blanching that corn undergoes prior to freezing can boost levels of lutein and zeaxanthin, carotenoids that fight vision loss, by as much as 118 percent, say scientists in India.

For best quality, you'll want to consume within six months.


Frozen peas have nearly as much taste and texture as the just-shelled ones.

And according to a study in the Journal of Food Science, freezing peas increases their antioxidant activity.

Go ahead and buy that jumbo bag: A half cup contains 13 percent of your daily vitamin-C needs, and a UC Davis research review found that peas lose only a tenth of their total C after a full year in the freezer.


A study from Poland found that stone-cold spinach contains more calcium than the fresh kind (and, ounce for ounce, more than milk).

Steam this green to break down its cell walls and make its antioxidants more accessible, say some scientists in Italy.

But be aware of the calendar: Spinach's folates, which may fight heart disease, drop by 43 percent between the third and sixth month of frozen storage, a Polish study has found.


Bring this super food to subzero and you won't lose its anthocyanins, which are flavonoids that help prevent heart disease and cancer, according to Romanian research.

You can let frozen blueberries thaw at room temperature, but surprisingly to us, a North Carolina State University study found that if you instead microwave them for just a minute, those same anthocyanin levels rise.

You'll want to consume them within about four months.


Frozen cherries maintain more of their cancer-fighting anthocyanins than the canned kind, a study in the Journal of Food Science reports.

The downside: If you wait too long to drop them into a super smoothie or a bowl of yogurt, they're nutritional value drops significantly.

A UC Davis study review found that 50 percent of the polyphenols in frozen cherries drop after six months, but only 25 percent do by the three-month mark.

So, hopefully we've given you some fruit for thought.

We wish you and your family the very best in health and happiness!

J.R. and I truly hope this information helps and you found some value in this edition!

Until next time, we want you to,

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