>Zephyr, >>I've eaten many different brands of frozen durians, and I find that if I >>let them completley thaw they generally give me little or no "problems". >>What have you found? Also, what are the brand names of these Vietnamese >>durians, and where do you get their champedeks or mangos. I'm in Santa >>Barbara and can visit LA for such things. > >I have considerable problems with even accidentally cooled down durians, >that were held at a temperature of some degrees below zero (Celsius), should be >less than 32F (right?) for some hours. >My digestion complains. The instinctive stop comes to late and they turn >to be addictive. Made this experience one time in january 1997 because my >durians from Orkos got frozen on the way to me (it was damned cold in France and >in Germany.) Wait a minute. How can food become "denatured" if it is frozen by the weather, the most natural force of all? Granted, durians wouldn't encounter freezing unless they were carried up a tall tropical mountains during the winter, but what about a deer that dies of freezing over night. That's not naturally occuring? There's definitely something fishy, or deery here. >Freezing delays or destroys the instinctive stop. I don't recommend frozen >durians (and frozen fish). Also it is a (weak) denaturation. Bad >molecules are generated. Overeating frozen RAF is more dangerous than overeating frozen >fruits since overloading of RAF generally is worse. I don't reccomend seeking frozen food either, but it still can be natural. >I must disappoint you with the brand names. My local durians come from a >company named DEVIKO. This stands for german-vietnamese-cooperation. But >may be the vietnam people have cooperations with dealers in the U.S. too. Oh well. >First try to go to a vietnamese restaurant and find out, where they get >the food from. Yeah, instinctos back in the restaurant. :-) > >Good luck and best wishes for your recovery, Thank you. Bye, Zephyr