Freezing and Refrigerating Food

[2006] 

[Fred] 

In your second book, you give temperatures, like around 38° or 40°, 45° degrees are about the coldest you ever want to have your food at. I was kind of wondering what happens to food exactly below that temperature.  

[Aajonus] 

It starts altering, when it's frozen it alters it critically. 

[Fred] 

Did you lose nutrients?  

[Aajonus] 

Absolutely.  

[Fred] 

Does it become toxic food?  

[Aajonus] 

Uh, well it depends upon your digestion. Sometimes let's say, if you can't handle those byproducts from the freezing, you will have some problems.  

[Fred] 

It's not anything compared to like heating food.  

[Aajonus] 

No. 

[Fred] 

It's like a minor thing, so you lose a little bit of nutrients. It's not anything-  

[Aajonus] 

Well, let me put it this way. When I fed animals the same meat, part of it frozen, part of it cooked, one group frozen, the same meat unfrozen and frozen. That's all that I gave them. They didn't get any milk, they didn't get any other dairy, they didn't get any dairy at all and they didn't get any honey and nothing else. All they got was the frozen meat, the animals who ate it raw, no problems all the way into three months.  

The dogs and cats who ate the meat frozen all got skin disease within six weeks.  

To experiment that further, I gave them raw butter to help them heal because butter goes to the skin pretty quickly, especially on carnivores. So, I gave the half of the group that were sick frozen butter, and unfrozen butter. 

The ones that got the frozen butter took 3 to 5 times longer to heal. 

I stopped feeding them frozen. I didn't feed them anything else but butter, that's all they got.  

[Fred] 

So, if you kept your fridge, I usually keep mine at 45°, but let's say if it went down to 35°, nothing froze, would a significant amount of nutrients get lost? 

[Aajonus] 

45° is really the low-end point where damage starts happening, but if keep it at 48°, you're likely you make a mistake. It's only 3°. 

Eggs and milk are damaged as soon as they go below 70°.