» Fresh or Frozen?

The official site of Brad Schoenfeld

Cold water immersion (a.k.a., “ice baths”) has become a popular method amongst exercise enthusiasts and athletes to enhance recovery after an intense training bout. The strategy involves exposing either the trained limb or the whole body to very cold liquid temperatures. According to p...

Brad Schoenfeld, Ph.D, C.S.C.S., is an internationally renowned fitness expert and widely regarded as one of the leading authorities on body composition training (muscle development and fat loss). He is a lifetime drug-free bodybuilder, and has won numerous natural bodybuilding titles.

Nutrition

August 26, 2010

Fresh or Frozen?

Interesting blog post from the American Council on Exercise titled How much difference is there in nutritional value between fresh and frozen fruits and vegetables?. The article does a good job relating some of the misconceptions about the differences between fresh and frozen produce. Give it a read and you’ll see that, depending on where and when you buy your produce, fresh is not necessarily best.

It also should be noted that the same principles apply to purchasing seafood. Realize that any fish caught at sea is most likely kept frozen on the boat, sometimes for several days. The fish is then defrosted and often spends several more days in transit before appearing on the store display shelf as “fresh” fish. Bottom line: unless you are catching the fish yourself or buying it directly from a fisherman who has just returned to port after a day’s catch, you’re probably better off buying the fish frozen. As with fruits and veggies, frozen fish uses a process of flash freezing at temperatures below 40 degrees Celsius that maximally seals in nutrients. Simply thaw out the fish in the refrigerator a day before you’re ready to cook it and you’ll have a nutritious, great tasting meal!

Stay Fit!

Brad