The supermarket freezer section has gotten a bad name in recent years, as many customers assume that fresh produce is best.
But leading diet experts say we’re doing it all wrong and that too few people are using the freezer.
It’s not just fruit and vegetables that are recommended. According to leading nutritionist and bestselling author Rhiannon Lambert, even meat and fish can be better for you if they’re frozen.
“Fresh meat loses nutrients over time,” says Lambert, who runs a private nutrition clinic on Harley Street in London.
A top nutritionist has recommended buying meat and fish frozen to get the optimal nutritional benefits
“But freezing meat or buying it frozen preserves both the nutrients and the flavor.”
She adds that choosing frozen beef or chicken can help you avoid the additives and preservatives found in fresh meat and keep it fresher for longer.
Freezing fish keeps the fatty acids that are good for the heart, such as omega 3, active.
Lambert says, “A recent study found that most of the omega-3 in fish is still available as a nutrient even after fish has been frozen for three months.”
According to Lambert, other foods that are particularly good for freezing are broccoli, corn and edamame beans.
‘Frozen broccoli often contains more riboflavin (vitamin B2) than fresh broccoli, which is essential for healthy digestion and brain function.
‘If you freeze them shortly after harvest, the essential vitamins and antioxidants are preserved and they last longer.’
Nutritionist Rhiannon Lambert is the author of the bestselling book Re-Nourish: A Simple Way to Eat Well.
Meanwhile, frozen peas have about the same levels of essential nutrients, such as vitamin C, as fresh ones, she says. But if you’re a fan of the East Asian bean edamame, you’re better off going for the frozen variety.
“Edamame has more benefits if you buy it frozen,” Lambert says, adding that you also get the benefits of soy, which some studies have shown can help reduce premenopausal or menopausal symptoms in women.
Fresh spinach not only spoils quickly, but also loses nutrients after a few days. ‘If you buy it frozen, it will keep longer.’ Vitamin C and folic acid remain intact longer, preserving the nutritional value for months.’
When sweet corn is frozen, the plant is at its “peak” and its natural sweetness and nutritional value are retained, Lambert says.
‘Frozen corn contains more vitamin C than fresh corn. In addition, fresh sweet corn loses up to 50 percent of its sugar content within 12 hours of being picked. This often makes frozen corn a much tastier option.’
According to Rhiannon Lambert, a nutritionist at Harley Street, frozen peas contain about the same amount of important nutrients, such as vitamin C, as fresh peas.
Lambert’s recommendations follow a new survey of 2,000 Britons which found that 84 percent of consumers wrongly assume that fresh food is healthier than frozen products.
According to a survey by Iceland Foods, three-quarters of adults believe that fresh fruits and vegetables are healthier than frozen vegetables.
Commenting on the findings, Ms Lambert said: ‘The research confirms that there is a huge gap between consumer perception and reality when it comes to the quality of frozen food.
‘We must continue to work to raise awareness of these benefits so that people can make more informed choices for themselves and their families.
“I have been advocating the benefits of frozen foods for years, but I don’t believe the idea that frozen foods can be more nutritious than fresh produce is widely known. We need to do more to get this message across.”