Why can't you freeze meat twice?? What happens to it?

Answer 1

The concept is that when meat thaws out, the bacteria begin to grow, then if you freeze it again, it will have even MORE bacteria when it thaws the 2nd time.

While this is true, it's also overstated, somewhat. If the meat is not allowed to get "warm", it will almost certainly be ok to refreeze it. You just don't want to do that too many times.

Answer 2

Well if she is using frozen vegetables and fruit that's not a big deal. Your normal ordinary plain frozen fruit and veg generally don't have any additives and are just lightly blanched if anything. Some frozen meats aren't bad. Some seasoned fish is pretty low in salt and fat, particularly the non-breaded ones. The pre-seasoned meats (like roasts or kebobs) are a bit more hit and miss on the salt content. Sure its cheaper to throw your own herbs on but some people are afraid of herbs. Some other frozen entrees aren't bad if you have a side of veggies, like cabbage rolls, some pasta bakes, etc. However canned foods always contain salt or sugar, except for some very high acid foods. The sugar or salt are a needed part of the canning process to prevent bacterial growth. "Low sodium" ones are a bit better but I think they use a "salt alternative" like potassium chloride. The constipation is caused by a lack of fiber from a lack of fruit and veg. Have you seen the Jamie Oliver "School Dinners" there is a very scary bit where he is talking to a GI doctor about incredibly severe forms of constipation caused by eating nothing but chips, turkey twizzlers, and battered fish. I hear they don't make turkey twizzlers anymore. I also primarily give fruit for snacks and nearly always fresh though we do enjoy dried cranberries around here (particularly mommy who has to remind herself that healthy or no probably 2 cups is too much of a good thing!). I do use a lot of frozen veggies though as I can't always get to the store particularly in winter. And it seems that bananas, apples, and oranges are only a bit more expensive at the 24 hours supermarkets my husband can hit on the way home but the veggies can easily be twice the price. Besides there's nothing wrong with frozen veg really if it was something you were going to cook anyway. So I would be concerned about: * not getting at least 5 servings of fruit/veg a day * salt * obesity * BPA in the can linings (which I can never figure out if its a real problem or not)

Answer 3

It's really not acceptable to use prefrozen meat for making high-meat. For one thing, freezing causes a loss of nutrients, and damages enzymes, and speeds up the breakdown of cells. Also, I've tried using prefrozen meat for making high-meat, once or twice, and it really didn't work out, smell/taste-wise. High-meat is already smelly enough, without making it worse(IMHO).

High-meat and aged meat are, more or less the same thing, though aged meat can be used as a term for just dried meat. Oh, and, high-meat was originally used as a term(by AV?) to describe the meat that Eskimos put into holes in frozen soil, so I think it's just aged meat stored in a cold environment.

Lastly, high-meat will always smell really bad - which is why you're meant to leave it in a sealed vacuum-jar in a fridge rather than open to the air. I always air the meat once a day, for a minute or so, to speed things up, and then I eat it after two to four weeks(on a lowish setting in the fridge). At this stage, it becomes very slimy on the surface of the meat,and has the best effect. After c. 4 weeks or more, it becomes pretty much a liquid soup, at which point I'm unable to swallow the stuff as the smell and taste are just too overpowering.

Start with marble-sized amounts of high-meat,and just bolt it down quickly quickly without chewing, at first. Over time, increase amounts to c. 2 bite-sized chunks of high-meat - at least, I've found that the later amount is required for a truly noticeable effect. Also, don't eat the high-meat too close to bedtime as a few people have complained of not being able to go to sleep due to being so wired and full of energy after eating the stuff. And, obviously, try several different varieties of meat/organ-meats, to find the one or two that are bearable/enjoyable.
If you can't handle the taste/smell of high-meat at all, don't worry - it's, anyway, mainly recommended for those who've been at least a couple of years on a rawpalaeo diet.

(In my case, I generally notice a decent effect only on the next day, after eating high-meat, so don't necessarily expect immediate results).

Answer 4

Can You Freeze Meat Twice

Answer 5

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That is disgusting. There is no excuse for eating that way, let ALONE feeding a child that badly! Yes, steaming veggies or chopping fruit takes mere minutes. Also, there are shows and cookbooks from people like Food Networks' Rachael Ray and Ellie Krieger that specifically HELP people figure out quick meals from scratch, with lots of nutritious ingredients. It is so nasty to eat only processed foods YUCK. I feel so bad for that little boy! I'm not surprised he has bowel troubles, since he's not getting enough fiber. He is likely a bit malnourished, even if he's getting lots of calories, since they are not nutrient-rich calories like you'd get from lean meats, produce, and whole grains.

Answer 6

When you freeze meat, it is normal, but when it defrosts, the solid breaks down into something more squishy because water particles in frozen food break food apart. Then when you freeze it again, it may seem fine, but when you melt it twice, it's even mushier than the first time. Also, bacteria may be a factor.

Answer 7

because meat is decaying flesh. When you thaw it, bacteria begin to form. If you refreeze it, you trap the bacteria in, and it becomes anerobic (die off) and if you consume that, it can be toxic. Live bacteria is destroyed by cooking thoroughly

Answer 8

once you thaw meat, its over, you have to use or else its just going to waste within a day or 2, and if you refreeze it its still going to waste

Answer 9

The meat will get ecoli.

Answer 10

I agree w/ ginknee