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The number one reason is that the vegetables will start to fall apart, and thawing and refreezing them will destroy their texture. If you don't mind that, you don't really need to worry about it.


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The problem is two fold. First is that thawing and unthawing make more and more water to penetrate to "object" breaking the cells. IMO such food (meat or veggies) become woody in texture and making it less tasty (sometimes I would even say I taste the freezer ice not the food). Second is more serious. Bacteria. There are some bacteria, especially in your ...


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