das: So, where do I buy frozen tomato's????
SmackLT: What the article says: "Fruits and vegetables that are picked ripe and flash frozen are likely better for you in winter when those same fruits and vegetables are out of season."What I hear as an American:"Frozen dinners are practically a health food."[img.fark.net image 500x363]Looks like staying on my diet will be easier than I thought
brimed03: das: So, where do I buy frozen tomato's????Tomatoes.Apostrophe-s makes it possessive. Buy frozen tomato's what?/twitching pedant
BizarreMan: Both fresh and frozen are better than canned.
entropic_existence: BizarreMan: Both fresh and frozen are better than canned.Really just because of the sodium. Although I grew up on mostly home-canned vegetables in the winter time. My parents have a fairly large vegetable garden so peas, string beans, etc were all canned. I'm guessing home-canning often uses way less sodium than industrial canning though. And you should really cook them in fresh water, rinse them off well, etc beforehand anyway. That gets rid of quite a bit of the sodium.
legion_of_doo: frozen okra and collared greens are practically the only way i know how to get those vegetables because i dont shop at no hippie fruit/nut stand at a farmers market.
rogue49: Yes...but it hurts my teeth eating it frozen.
worlddan: The downside to frozen foods is that you have to heat them and then when you heat them you lose most if not all the the nutritional advantage.
worlddan: rogue49: Yes...but it hurts my teeth eating it frozen.This. The problem is that the article only tell you 1/2 the story. The downside to frozen foods is that you have to heat them and then when you heat them you lose most if not all the the nutritional advantage. For example, if you want to get all the nutritional punch you have to drink all the liquid residue. That's assuming you do not like most Americans and nuke the hell out of everything.So yes, when you buy the actual product frozen has more nutrition off the shelf than fresh, in many cases. But by the time one is done preparing the foods fresh tends to win hands down.
Terrible Old Man: Sponsored by Stouffers, Swansson, Lean Cuisine, Hungry Man, etc, etc.
Macular Degenerate: Here's what I do each summer and fall:1. Buy fresh vegetables in bulk at farmer's market, focusing on beans, carrots, parsnips, turnip, onion, garlic, broccoli, corn. Avoid stuff that turns to mush, like peppers, tomatoes, and anything leafy.2. Dodge old people in out-of-control cars, go home.3. Peel, snap, slice, mince, otherwise prepare veggies, lay out on cookie sheets4. Freeze, bag, date and store in a chest freezer WITHOUT an automatic defrost.5. Enjoy wholesome, great tasting, like-fresh vegetables in meals throughout the winter.I also buy and dry fresh herbs, like basil, oregano, mint, sage, and parsley. Dry in a dehydrator or oven set on the lowest possible setting (mine is 170°F). The herbs will retain their bright coloring and have a vibrant taste compared to store-bought herbs which are basically flash baked to dry rapidly.
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