Freeze-Drying: A Nutrient-Preserving Revolution for Organ Meat Seasonings

Freeze-drying, also known as lyophilization, is a revolutionary method of food preservation that involves freezing the food and then removing its water content through sublimation. Sublimation is when frozen water transitions directly from a solid to a gas under low pressure, bypassing the liquid phase entirely. This method keeps the food's cellular structure intact, preserving its texture, flavor, and nutritional value. Freeze-drying is a popular technique used across various fields, from pharmaceuticals to emergency preparedness, especially in food preservation, because it protects delicate materials.¹

Freeze-drying is a major benefit for organ meats: it locks in all the nutrients these superfoods offer. Unlike traditional preservation methods, which can break down or change the nutritional content, freeze-drying keeps vitamins, minerals, and bioactive compounds intact.²

Does Freeze-Drying Maintain Nutrients?

Yes, freeze-drying is one of the best methods for retaining nutrients in food. By removing water at low temperatures, freeze-drying avoids exposing sensitive compounds to the heat that typically causes nutrient loss in other drying processes. Nutrients like vitamins C, A, and B are particularly vulnerable to heat and oxidation, yet they remain largely unaffected during freeze-drying. So freeze-drying is an excellent choice for preserving nutrient-dense foods that need to maintain their full health benefits.¹

Freeze-drying also helps retain the natural enzymes and cofactors found in whole foods, which play critical roles in nutrient absorption and utilization within the body. Enzymes can often degrade during conventional drying methods, diminishing the food's nutritional value. Freeze-drying ensures that Pluck offers isolated vitamins and minerals and a comprehensive package of bioavailable nourishment by preserving the natural synergy of nutrients in organ meats.² ³

How Freeze-Drying Compares to Other Drying Methods

Freeze-drying does a better job of keeping nutrients and flavor intact compared to traditional drying methods. Dehydration and oven drying use high heat to remove moisture, which helps with shelf life but can break down important nutrients like vitamin C and folate. The heat also changes the taste and texture, making the food less fresh and flavorful.¹

By contrast, freeze-drying uses low temperatures and a vacuum environment to preserve the food’s original taste, aroma, and nutrient profile. The process prevents the formation of off-flavors or the cooked taste that often accompanies dehydrated foods. Freeze-dried organ meats are a superior choice because they retain the authentic flavor and nutrient density of fresh organ meats, providing an unmatched combination of health benefits and culinary versatility.¹ ²

The Potency and Safety of Freeze-Dried Organ Meats

One of the most remarkable aspects of freeze-drying is how it concentrates the nutrients in organ meats. Removing nearly 80% of the food's water content reduces 100% of whole organ meat to approximately 21-19% of its original weight. This dramatic reduction in volume results in an extraordinarily nutrient-dense product. A single serving of freeze-dried organ meats delivers the same nutrients as several servings of fresh organ meat, making it an easy and efficient way to boost your nutrition.

Given this potency, first-time users—especially those trying Pluck Pure—may want to start with smaller amounts to ease their body into the powerhouse of nutrients. Because freeze-dried organ meats are so concentrated, introducing them gradually allows the body to adjust and absorb these essential nutrients effectively.

Quality and safety are paramount for freeze-dried organ meats. All organ ingredients in Pluck Seasonings are rigorously tested upon receiving and once packaged for:

• Total Aerobic Plate Count

• Total Yeast & Mold

• Enterobacteriaceae

• E. coli

• S. aureus

• Salmonella

These tests ensure that the organs meet strict purity and safety standards before product use.

The Impact of Heat on Nutrients

Heat is one of the most significant threats to the nutritional integrity of food. Many vitamins and minerals are highly sensitive to high temperatures and can degrade or become less bioavailable during cooking or drying processes. For example, vitamin C, thiamine (B1), and pantothenic acid (B5) are particularly prone to heat damage, resulting in a loss of health benefits. Freeze-drying operates at low temperatures and is considered a superior preservation method for nutrient-dense foods.⁷

However, while Pluck has never had issues being used in uncooked or unheated products, it is ultimately at the user's discretion whether heating is a concern. It is important to note that heating can degrade some of the nutrients in organ meats, particularly more delicate vitamins.⁷ ⁸ ⁹

Optimal Use of Pluck for Nutrition and Flavor

We recommend adding Pluck to cooked dishes to avoid exposing the seasoning to high heat, ensuring the freeze-dried organ meats retain their full nutrient profile and that the seasoning blends seamlessly into your meals without losing flavor or health benefits. For example, you can stir Pluck into soups, stews, or mashed vegetables just before serving or use it as a finishing touch on roasted meats and vegetables.¹⁰

Cooking Pluck on the exterior of dishes, such as sprinkling it onto meats before grilling or roasting, can lead to nutrient loss and undesirable changes in flavor. High heat can burn the seasonings, resulting in a bitter taste and the formation of harmful compounds. By incorporating Pluck after cooking, you preserve its rich umami flavor and maximize its nutritional impact. Although we recommend using the seasonings as finishing salts, Pluck Pure can be added to smoothies, coffee, and other beverages. All the varieties can be mixed well with ground meats and cooked normally. 

The Carcinogenic Risks of Burnt Seasonings

Burnt seasonings are not just a culinary issue—they can also pose significant health risks. When seasonings are exposed to high heat, they undergo chemical reactions that produce potentially harmful compounds. For example, polycyclic aromatic hydrocarbons (PAHs) and advanced glycation end products (AGEs) are formed when charred or burned foods or seasonings. These compounds have been linked to inflammation, oxidative stress, and increased risk of certain cancers.

Burnt seasonings don’t just affect your health—they mess with the taste of your food, too. Too much heat breaks down their natural sugars and amino acids, leaving a bitter, off-putting flavor. The best way to get the most out of seasonings like Pluck is to add them after cooking so they keep their full flavor without getting ruined by the heat.¹⁰ ¹¹ ¹²

Why Freeze-Dried Organ Meats Are Superior to Isolated Powders

Freeze-dried organ meats retain the complete nutrient profile of the original food, unlike isolated powders that often lose valuable cofactors and supporting nutrients during processing. These cofactors, such as natural enzymes and fats, are useful in how your body absorbs and utilizes nutrients. For example, vitamin A from organ meats is best absorbed when eaten with the organ’s natural fats. Freeze-drying keeps this whole-food synergy intact, so every serving of Pluck delivers real, balanced nutrition.

Isolated powders may be convenient, but they don’t offer the same bioavailability as whole foods. Stripped of their natural context, these powders often contain less effective nutrients. Choosing freeze-dried whole organ meats means getting isolated nutrients and a complete package of health-supporting compounds.¹³ ¹⁴ ¹⁵

Conclusion: The Freeze-Dried Advantage

Freeze-drying is a powerful preservation method that keeps organ meat seasonings like Pluck nutrient-dense, flavorful, and effective. By removing moisture without damaging the food’s structure, freeze-drying creates a convenient, health-focused product. For the best nutrition and taste, avoid cooking Pluck directly on high-heat surfaces where it can burn and lose its benefits. Instead, sprinkle it on after cooking to maximize flavor and nutrition. Adding freeze-dried organ meat seasonings to your meals is an easy way to get concentrated nutrients without compromising on taste or convenience.

Citations:

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2. Ratti, Cristina. "Freeze-Drying for Food Preservation." Critical Reviews in Food Science and Nutrition, vol. 41, no. 5, 2001, pp. 411-419. PubMed Central, https://pmc.ncbi.nlm.nih.gov/articles/PMC7603155.

3. Abascal, Kelly, et al. "Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits." International Journal of Molecular Sciences, vol. 12, no. 7, 2011, pp. 4678–4692. PubMed Central, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3155377/.

4. "Benefits of Organ Meat Supplements." LiveHelfi, 18 Aug. 2022, https://livehelfi.com/blogs/all/benefits-of-organ-meat-supplements.

5. "Nourishing the Gut with the Benefits of Beef Organs." Ancestral Nutrition, https://ancestralnutrition.com.au/blogs/ancestral-nutrition-resources/nourishing-the-gut-with-the-benefits-of-freeze-dried-beef-organs.

6. "Why Freeze-Drying?" Nordic Kings, https://nordickings.se/en/why-freeze-drying/.

7. Huang, Jhong-Huei. "Effect of Metal Ions and Temperature on Stability of Thiamine Hydrochloride in Solution." All Theses, Clemson University, 2010. https://tigerprints.clemson.edu/all_theses/4949/.

8. "Does Cooking Your Food Destroy Its Nutrients? Here's What Experts Say." EatingWell, 30 Oct. 2024, https://www.eatingwell.com/does-cooking-food-destroy-nutrients-8736207.

9. "Freeze Drying." Wikipedia, https://en.wikipedia.org/wiki/Freeze_drying.

10. "How Cooking Affects the Nutrient Content of Foods." Healthline, 1 June 2018, https://www.healthline.com/nutrition/cooking-nutrient-content.

11. Khan, Muhammad A., et al. "Impact of Different Cooking Methods on Polycyclic Aromatic Hydrocarbons in Rabbit Meat." Food Science & Nutrition, vol. 9, no. 5, 2021, pp. 2694–2705. PubMed Central, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194747/.

12. "Polycyclic Aromatic Hydrocarbons (PAHs)." UC Food Quality, University of California, Davis, 2023, https://ucfoodquality.ucdavis.edu/chemical-contaminants/polycyclic-aromatic-hydrocarbons-pahs.

13. "Bioavailability of Micronutrients From Nutrient-Dense Whole Foods." Frontiers in Nutrition, 2020, https://www.frontiersin.org/articles/10.3389/fnut.2020.00128/full.

14. "The Power of Synergy and Bioavailability in the Whole Food Matrix." WholisticMatters, 2022, https://wholisticmatters.com/power-of-synergy-bioavailability-whole-food-matrix/.

15. "Supplements vs. Whole Foods: Which Is the Best Source of Nutrients?" Clean Eatz, 2023, https://cleaneatz.com/blog/supplements-vs-whole-foods-which-is-the-best-source-of-nutrients.