Frozen KNF Food

This isn’t from a KNF source but Viktor Shauberger’s work with water heavily revolves around the “anomaly point” of water which is +4 degrees celcius or 39.2 degrees farenheit. This is the point where water is it’s densest, most capable of carrying nutrients, and highest in what Schauberger described as carbonic acid and “carbones” or “mother substances”. According to his theory, when a body of water has its temperature approaching this anomally point it increases how much mineral and “carbone” substances it will hold, maintains its carrying capacity as long as its temperature is stable and decreases as the water’s temperature is moving away from the anomaly point. These are each called positive, neutral, and negative temperature gradients respectively. On the other hand the opposite happens for what is called “aggravated” oxygen as the water is exposed to heat, which acclerates decomposition and promotes potential pathogens. The problem you may run into with freezing FPJ is as it freezes it may precipitate previously dissolved nutrients, enzymes, yeasts, etc. This might leave you with a really diluted frozen water and a super concentrated syrup of sugar that may not dissolve properly without warming the solution which would then most likely totally poop on your FPJ shelf life after that. But then again we can’t know for sure until we try.