You Need To Stop Believing These Five Frozen Foods Myths

There are a number of myths surrounding frozen foods and some of them make us spend a lot of money. Get ready to start saving money on your grocery bills as we debunk some of the most common frozen foods myths.
Myth: All frozen food is high in sodium
A lot of food manufacturers are taking a health-conscious cue from consumers and trying to cut the sodium content. Go through the label of the foods you’re purchasing and you might be pleasantly surprised by how little salt there is.
Unless there is sodium or salt or sodium chloride in the ingredient list, any sodium on the nutrition label is going to be in the food naturally.
Myth: You can’t freeze milk and eggs
When it comes to safety, there’s really nothing you can’t freeze—it just comes down to the quality before and after. The texture of some foods, like milk and cheese, might change a bit, but they’re still perfectly safe.
As a matter of fact, experts recommend freezing single-sized cartons of milk and putting them in your kid’s lunchbox as a disposable (and drinkable) ice pack. Also, egg whites can be frozen as they hold up better than the yolks. So if you need half a dozen yolks for a recipe and aren’t ready to use the whites, just pour them into a freezer-safe container.
Myth: Frozen fruits and vegetables aren’t as healthy as fresh
Frozen produce can actually be even healthier than fresh fruits and vegetables! A lot of frozen fruits are picked when they are at their healthiest and at the peak of their ripeness, then flash-frozen within six to ten hours.
That freezing locks in that nutritional value, so it no longer degrades until you use it. As a matter of fact, frozen produce might even have more nutrients than out-of-season fresh veggies. Just make sure to check the ingredients list on a frozen package, because some fruits and veggies will have sugar or salt added.
Myth: Frozen food has an expiration date
There are guidelines for how long to keep items in the freezer—for instance, two to six months for leftover cooked meat—but that’s just for quality, not safety. Frozen food pretty much remains safe indefinitely.
Myth: Thawing and re-freezing food is unsafe
How you’ve handled your food once it’s thawed can tell you if it’s safe to re-freeze. As long as you thawed it safely in the refrigerator and not on the counter, you should be able to put it back in the freezer safely.
Keeping it cold means it hasn’t been in the “danger zone” between 40°F and 140°F, where bacteria can thrive, for more than two hours. Just know that it might not taste as good after its second run in the freezer.