To freeze or not to freeze?!

I receive frequent emails from REAL SIMPLE magazine. I used to subscribe to the magazine, but a slimming budget and not getting it as a birthday present (cough, cough)...it is long gone from the Coplin Commune. However, I still get factoid snippets via email subscription. This one explained which foods you can and cannot freeze. Something I've often wondered.

Are There Any Foods You Can’t Freeze?

Real Simple answers your questions.

Q. Which foods cannot be frozen?
Carol Moore
Jacksonville, Florida

A. Most foods that contain a lot of water. Meats and pantry items can withstand freezing temperatures, but their quality may be affected, says Tina Hanes, a food-safety specialist with the U.S. Department of Agriculture Meat and Poultry Hotline. But the following should always stay out of the freezer:

• Eggs in their shell, which pose a health threat if frozen. Freezing temperatures cause the egg’s water content to expand, which can crack the shell and let bacteria in.
• Fresh, water-rich vegetables, such as celery, lettuce, and cucumbers. These freeze easily, but when the ice crystals melt during thawing, you’re left with soggy, limp greens.
• Soft cheeses with a high water content, such as cottage cheese, ricotta, and cream cheese. They lose their fluffy texture when the water in them returns to room temperature.
• Food emulsions, such as mayonnaise and cream, which, when frozen, develop large ice crystals that puncture the cell walls. When they thaw, the foods separate and curdle.

―Lindsay Funston