does freezing fruits and veggies damage or destroy the enzymes?

Question

i do not use a microwave to cook or heat food, everything is fresh, organic or frozen - when out of season.

Answer 1

Freezing does not destroy enzymes. Enzymes are destroyed by heat. That is why most veggies need to be blanched before freezing. Enzymatic action while in the freezer can have deleterious effects on the taste, color and texture of most veggies.

Go here for USDA recommendations:
http://www.uga.edu/nchfp/how/freeze/blanching.html

Answer 2

http://www.thelmagazine.com/5/21/conscientiousobjector/feature1.cfm

Answer 3

no it is an accepted practice