“Beware of freezing” foodstuffs that turn into toxins, what are they?

In conjunction with the high prices of various foodstuffs at that time, housewives resort to keeping various foodstuffs in the freezer to freeze them until they are used at another time in times of emergency, but there are some food products that cannot be frozen, as they turn into toxins, and for this there are some The foodstuffs that you should not freeze, as they turn into toxins as mentioned above, in addition to changing their taste and losing their validity for eating, although we explain more details in the following lines.

Food items that turn into toxins after being frozen

• Among the most prominent foodstuffs that lose their edibility after being frozen are milk, yogurt, zucchini, potatoes, cabbage, leafy vegetables, and lettuce. These foodstuffs, which contain a huge percentage of water, after thawing after freezing, turn into porridge, which leads to a change in its taste.
• As for freezing fruits and vegetables, there is still controversy over them, as those materials that contain vitamins and essential nutrients, when frozen, retain a small percentage of those elements, and for this reason, in order to retain a fairly large percentage of vitamins, they must be subjected to sudden freezing, and this is done through equipment Especially not in homes.

List of materials transformed into toxins after freezing

Among the most prominent materials that turn into toxins after being frozen are the following:

• Eggs, as Sergey Lapatin pointed out that the egg white expands after being frozen, causing cracks in the shell, from which bacteria and microbes enter. He emphasized that if the eggs had to be frozen, the yolk and white should be mixed together, and frozen in a sealed container.
• Soft cheese that is not hard, as when it is frozen, its properties change and its taste changes, and low temperatures affect the cheese, making it crack and bacteria multiplying in it.
• Food that has been frozen once, it is not recommended to refreeze it again, such as meat of all kinds and fish of all kinds, as this leads to the multiplication of bacteria in it, and the meat loses the protein in it in that case.
• Before freezing, the materials must be thoroughly washed and dried, and kept in bags, making sure that they are ripe, taking care to put the pungent-smelling materials in more than one bag.