BAYMAC said:
If you read the RHM article that was posted, Randy found there is no real need to wash frozen food. It will thaw on its own, so no water needed to help with that. Just thaw in the refrigerator, then mix the vits in and allow to sit in the fridge a little longer.
Actually, that was the one part of the article that frustrated me a bit.
He made a big assumption there on the phosphate level in the food-water.
"Let's assume that means 1 ppm phosphate, which would give a very dark blue color in many phosphate tests."
Unfortunately, I think the way these tests work, once off scale, they stay the same color.
Meaning, 1 ppm or 1000 ppm would be almost the same color.
So perhaps it is only 1%, but perhaps it is 50% or more. I don't know.
My opinion/guess: What we wash off is more small food particles than it is preservatives.
Thus it would probably have the same percentage of phosphates as the food.
And since by volume it is so low compared to the big chunks of food, it is not particularly important.