Paraphrased notes from the chat between Dr Pal & Krish Ashok , author of Masala Labs (2020, 280 pages) - Convenience is a crucial factor in maintaining a healthy diet and making sustainable food choices. Freezing food significantly slows down biological activity, preserving most nutrients. The loss of nutrients primarily occurs during cooking, not freezing. Frozen fruits and vegetables, in fact, often retain more nutrients than fresh ones that are left out for days. Reheating food primarily affects water-soluble vitamins , like Vitamin C and B vitamins, but most other nutrients, including proteins, fats, and carbohydrates, remain intact. The small loss of nutrients from reheating is not significant enough to outweigh the benefits of home-cooked meals compared to calorie-dense restaurant food. Microwaves heat food by targeting water molecules, and they don't expose food to excessive heat that can destroy nutrients. Compared to stove reheating, microwaving preserves more nutrie