Also in any home, the idea of freezing should always be considered against the wrong action of wasting food. There's no need for playing lottery requiring chemicals with potential side-effects for conservation purposes.
Almost every aliment could be frozen without problems, ensuring optimal results simply following a set of recommendable practices. When the food enters in the decomposition process, usually you could guess the presence of microorganisms so this cannot be allowed. Then the aliments in good condition must be frozen as early as possible, and defrosted just before eating preferably after some type of high temperature cooking method.
If it requires a bit of experimentation, it's better to throw away two meals testing than dozens each year. With other aliments, it's only a matter of being aware of their conservation cycle for starting the freezing process in a rational period.
With a well-done freezing process, the aliments should perfectly retain the nutrients. But in the case of re-freezing that could change.
Freezing also helps save economic resources since there's little intelligence in wasting something that with a simple process can successfully continue working, in this case as a nutrient.
Tomorrow some tips about frozen aliments and options for cooking.