4 thoughts on “Is it unhealthy for quick -frozen food?”

  1. Long -term frozen foods usually do not cause much harm to the body. Formal quick -frozen foods generally freely freeze fresh raw materials after industrial treatment, and achieve long -term storage. Generally, there is no preservative component, nor will it cause nutritional nutrition. Lost a lot. For quick -frozen foods that do not exceed the shelf life or deteriorate, long -term eating in moderation will generally not cause much harm to the body.

    If frozen food In order to be convenient to save, it usually adds more oil, salt or sugar, etc. Therefore, patients with hypertension, nephritis, and diabetes are not suitable for long -term frozen frozen food, which is not conducive to the disease control. In addition, although microorganisms are not easy to reproduce in low temperature environments, long -term storage may also breed pathogenic bacteria, such as cold bacteria. If frozen food expires or deteriorates, it may increase the chance of affected gastroenteritis after eating. Therefore, it is recommended to eat more fresh meat and fruits and vegetables, which are relatively safe and hygienic, which can reduce the appearance of discomfort.

  2. Frozen foods are not nutritious. Because we often eat quick -frozen foods, we are more likely to have malnutrition problems such as insufficient vitamin intake. The survey shows that the problem of insufficient dietary vitamin intake of Chinese residents generally exists, and at least 2/3 people have insufficient dietary vitamin intake.
    The truth interpretation:
    The frozen dumplings, snacks, meatballs, frozen green beans, carrots, corn, fast -frozen broccoli, asparagus, green vegetables … all kinds of quick -frozen foods are everywhere in the supermarket, many Everyone feels that these things have been frozen for a long time, and they have no nutrition.
    In fact, the nutrition of fast -frozen food is not low.
    The frozen meat nutrition is not lower than fresh meat
    The meat mainly provides protein and minerals. Under the condition of extremely low temperature, protein and minerals do not change. Therefore, the nutritional value of frozen meat is not lower than fresh meat.
    This taste, frozen meat is indeed slightly worse. Because if it is frozen for a long time, the meat will gradually lose water, and the taste will not be so tender.
    The frozen fruits and vegetables help nutrition
    The frozen fruits and vegetables will soon be freezing at minus 18 ° C. At this temperature, the breathing effect of fruits and vegetables is almost stagnant, and microorganisms cannot grow and reproduce. Theoretically, it even helps to retain nutrients.
    Segis survey by the US Department of Agriculture shows that compared with fresh fruits and vegetables, there is no significant difference in nutrient content as a whole. Even in some cases, the preservation rate of vitamin C, B vitamins and carotene in frozen fruits and vegetables is still Higher; after studying 37 products in the University of Sheffield Harm, the University of Britain found that there is no major nutritional difference between fresh food and frozen food.
    For this reason, international health institutions, including the US Food and Drug Administration (FDA) and the British Nutritionists Association (BNF), all believe that the nutritional value of quick -frozen food and fresh food is not much different. It can be used as part of a healthy diet.
    , you should pay attention to the following aspects when eating quick -frozen food at home:
    Is when choosing quick -frozen food, look carefully at the food label. Try to choose products with less fat and salt; you know that it is as much as possible to eat as little as possible;
    Puven should pay attention to the combination of vegetables. I can eat a bag of frozen dumplings, it is better to replace it with half a bag of dumplings and some hot vegetables.
    In repeated thawing. Because food is prone to loss of nutrition during repeated thawing, and it is more likely to breed bacteria. Generally at home, we recommend using a microwave oven, or put in the refrigerator one night in advance to thaw. It is actually a good choice to pack and put it in the refrigerator in advance ~

  3. In addition to domestic sales, my country’s refrigerated frozen food has gradually expanded in recent years.

    The large -scale development of the freezing refrigerated food industry is inseparable from the support of refrigerated logistics, while refrigerated logistics is established with the advancement of science and technology and the development of refrigeration technology.

    What is frozen?

    Microcology

    It most foods are deteriorated. Whether it is stinky, acidic, or moldy, it is because microorganisms are polluted in food to cause food to rot. If there are more microorganisms, it will cause disease. Some microorganisms will also have toxic substances, such as romancin that everyone knows.

    It microorganisms are only “micro” for us humans. In fact, compared with microorganisms, humans can be regarded as a drop in the sea.

    Is when the food is still fresh, the number of these microorganisms is very small to cause damage to the human body.

    But once the food is stopped when the food is dead, it is equivalent to changing from living water to dead water. These microorganisms will breed in large quantities until it forms a sufficient number of qualitative changes. This process is the process of “deterioration” of the so -called “deterioration” of food.

    Is when we eat metamorphic food, we eat the microorganisms above and their metabolites, gastrointestinal discomfort, and food poisoning.

    The biggest effect of freezing for food preservation is that these microorganisms are frozen, so that they will not reproduce, and always keep in a very low number.

    This frozen can make most microorganisms lose activity and no longer move and proliferate. However, it is just temporarily damaged rather than permanent killing. Once thawed, microorganisms will also return to their recovery. rnrn酶rnrn酶是生物中广泛存在的一类化学活性物质,可以促进各种化学反应,引起食物中各种化学物质的分解与合成,导致Food composition and trait change.

    . For example, the discoloration of apples is an enzymatic reaction.

    The frozen can cause various enzymes to lose activity, so that the chemical reactions in the food can be suspended, so it can be kept fresh.

    Water

    The reason is very simple. We all know that many chemical reactions require water to participate. Various substances flow between cell membranes also requires water as a carrier. When water is frozen, it is temporarily losing moisture activity, and all chemistry and physical activities that need water to participate in are difficult.

    but one is the exception, that is, the virus

    has stated that only the virus that can only survive in the air under normal temperature conditions, it takes three days in plastic, it takes three days It will fall below the level of appeal.

    But everyone does not have to panic, which does not mean that various frozen products can spread the new crown virus.

    It another must be explained that food detection of viruses to eat food can infect viruses. On the other hand, even if the virus is “sticky” on the plastic skin, it does not mean that it is infectious.

    . Nucleic acid testing positive can only prove that there is a virus in the place where the sampling is existence. As for whether it is a living virus or a dead virus, and how large the virus is, whether it can cause disease, it is necessary to use other means to test.

    The freezing food should not be thawed repeatedly, freezing

    has done such a comparison experiment. After each thawing, the total number of colonies in the sample is detected. The final test results were very amazing. After four thawing and freezing, the total number of fresh meats of this piece of fresh meat reached 15 times the initial.

    This summary. If you do n’t need to do food, you still eat fresh!

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