Food is food, whether frozen or fresh.
I find it a bit bothersome that there’s a negative perception surrounding frozen meals. It’s as if you’re not eating decently unless you cook elaborate dishes using the freshest ingredients. Certainly, if you possess the time, effort, expertise, and perhaps most significantly, the finances to indulge in entirely farm-to-table fresh food, then by all means, go ahead. Nonetheless, there’s absolutely nothing wrong with opting for frozen alternatives. In reality, frozen food offers its own set of valuable advantages.
Firstly, certain frozen fruits and vegetables might actually retain slightly more nutrients compared to their fresh counterparts, depending on specific factors. When produce is frozen, it’s done so at its peak freshness, thus preserving all its nutritional benefits until consumption. Fresh produce is undeniably nutritious, but its freshness gradually deteriorates the longer it remains on display, not to mention the time it likely spent in transit. Naturally, the stipulation here is that frozen produce should still be organic and free from any harmful preservatives.
Moreover, as mentioned earlier, frozen meals are a time and money saver. When managing a full-time job solo, there isn’t always the luxury of time or resources to prepare a home-cooked meal. Food is food; as long as it’s tasty and nutritious, who cares whether it was cooked from scratch or thawed in the oven? Let’s not be culinary snobs; there are plenty of those already around.
Lastly, frozen foods surprisingly contribute positively to the environment. Were you aware that spoiled food occupies more landfill space than any other type of waste? Frozen meals have a significantly longer shelf life, reducing the likelihood of spoilage and subsequent disposal. Admittedly, frozen food packaging poses its own waste challenge, but at least materials like cardboard can be recycled. This isn’t the case for a rotting head of lettuce unless, perhaps, you create your compost.
