[sciencemike]

So its not the defrosting that causes damage. Its the freezing of the items. Heres an explanation from what i understand about the technology and the hazards of freezing.

Ok cells are little bags of goo with sub compartments with really nasty chemicals within them. When you freeze any living thing the water starts to crystallize into ice. These ice shards grow and expand like a frozen soda can or beer bottle in your fridge does, but worse on a microscopic level they form little daggers that rip holes in the bag of goo. This breaks the separation of reactive compartments that life so desperately keeps away from each other. So the end result is you have very reactive chemicals coming in contact with tasty chemicals like fats and sugars. The end result is that even while frozen these chemicals are then reacting and ruining the flavors. Thats where this technology comes in, due to the fact that water is paramagnetic, you can cause the water molecules to orient themselves within a magnetic field. This disrupts the formation of ice daggers (or at least thats what they claim), which keeps all the reactive chemicals within a cell in their special little sacs. Keeping the sugars and fats isolated from chemicals as well from oxygen. The end result the freezing process is more like an extended refrigeration process, only colder and therefore much better.

As for the mangoes, yeah we have them you are right and thanks for pointing that out, thats not what i was intending to mean. I really meant that things will be able to be picked on the day its ripe/unripe and be kept that way for very long time without suffering the losses associated with freezing. So green mangoes in Norway taste like green mangoes in Thailand or Mexico, and not a little bit like cardboard, because they are picked 3 weeks before they are ready so they can be shipped and distributed.