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This is really interesting!!!
I have been taught that freezing always kills the enzymes, therefore they are not raw. Every raw food book or source I read says this.
If this is not true, this would definitely be helpful! I would love to know the source of the information that indicates freezing (or blanching) can still be raw.
I was taught the 'finger method' - if you can hold your finger in the item (water, soup, etc) and your finger gets warm, but does not burn, then it is in the "raw" range. But once it's hot enough to actually damage (hurt or burn) your finger, that same damage occurs to the food.
So, if you blanch a tomato for 30 seconds to remove the skin - that's OK - provided you can keep your finger in the same water for the full 30 seconds too. It's OK to have warm soup - but if it ever becomes hot enough to burn you, then it's no longer "raw".
Considering how much produce we get during summer months, I would LOVE to be able to freeze things, so I'm extremely curious about this!! But I want to be able to review the information and documentation first.
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