You can thank the late Ronald Reagan for the somewhat quirky fact that March is officially Frozen Food Month. Back in 1984, the President who also decreed that ketchup is a vegetable issued a proclamation designating March 6th as Frozen Food Day in honor of his fondness for TV dinners. Since then the day has expanded to embrace the entire month, and it coincides with National Nutrition Month.
Surprisingly, that juxtaposition turns out to be a fortuitous one. Although many TV dinners don't get high marks from nutritionists, largely because of salt content, flash frozen fruits and vegetables are actually better for you than most so-called "fresh" produce. The reason is that fruits and vegetables destined for transport are picked before they're ripe and they haven't reached their full nutrient potential. Not only that, but the amount of antioxidants goes down further while the fruits and vegetables are en route and then waiting in the supermarket for you to put them in your cart.
Of course if you harvest your veggies from your own garden or pick fruits from your own trees and eat them right away, you'll get the full benefit of the plants' free radical fighting prowess. Barring that situation, though, produce that was flash frozen at the peak of nutrient power is actually your best bet.
Fish and meat also retain their nutrients and flavor when flash frozen. In fact legend has it that Clarence Birdseye discovered the quick freezing method by chance in 1924 when he was a fur trader in Canada. He found that because of the frigid northern air, the fish he caught tended to freeze as soon as he pulled them out of the water. To his delight, they were succulent and firm months later after he thawed them. His theory, the story goes, was that food has to be frozen extremely quickly in order for it to keep its taste and texture. He was right, and that goes for the nutrients as well.
Here's our guide to getting the most out of your frozen food:
Avoid brands that smother vegetables in high calorie sauces.
Read labels to be sure sodium content isn't high.
Opt for packages with a USDA “U.S. Fancy” shield instead of the lower “U.S. No. 1” or “U.S. No. 2.”
Be sure your freezer is set to minus 18 degrees.
Never keep frozen seafood longer than 3 months, or chicken, pork, or produce longer than 6 months. Beef and lamb are OK for 12 months.
Finally, whether you choose fresh or frozen produce, boiling will cause a loss of water-soluble vitamins. Instead, steam, microwave, stir-fry, or bake. And don't make the mistake of thinking that raw is superior to cooked. Heat actually releases nutrients and makes them easier for you to absorb.
