Hi, Is there anyone doing updates on the nutritional value of foods? Especially your frozen peas? I am concerned that we do not have recent information regarding the effects of frozen storage and processing. Also, I feel freezing the peas is hurting the nutritional benefits of the peas. I remember when we first began freezing vegetables seriously, and we were all told how much better for you they were because they were picked at peak value and frozen instantly. CBC had a phone in today, which took me back to your radio broadcasts. It concerned the health guide, and a person queried whether all the importing we do was diminishing the food value of transported goods. The expert answered that although the value was no doubt changed, this would not remove all of the food value. I agree, of course, but I would love to know the changes in a quantitative way. Could you explain to me the freezing process of the peas? And how the nutritional components (fibre, sugar and vitamin A) change during the process? How do you test for the nutritional components? Also, do the peas change colour when they are frozen? Sincerely A concerned customer a) Please fully explain the process used to freeze peas b) Please fully explain what method you would use to test the peas for fibre, sugar and vitamin A. Also, please explain why you choose these methods c) Please fully explain if you think the freezing process will affect the fibre, sugar and vitamin A content (positively or negatively). Also, please fully explain if the freezing process will affect the colour of the peas