Every food loses nutrient availability when frozen. Freezing is similar to cooking, albeit not as drastic. Still, keep in mind you're bursting open every cell at the molecular level in that food source when you freeze it, as water forms crystals and expands when frozen. Any fresh food source that is frozen is partially destroyed nutritionally.
If you can't bear the taste of slightly fermented foods, at least compromise by freezing only the amount that you need to freeze, and keep the rest fresh.
About meats, there are many methods available to slow down the fermentation process besides freezing, all of them make you lose some nutrition, but if the alternative is not to eat at all, they are of course better. For instance, think of how beef is stored in cold rooms for weeks on end by the meat industry without fermenting... The trick is to keep it cold and keep the surface dry, by hanging it so that almost all of its surface is permanenty in contact with cold, dry air. This will dry the meat from the outside in. Here's how sabertooth does it at home:
https://www.youtube.com/watch?v=J_xEsAK7-dAAbout dairy... In the words of AV... "dairy never spoils, it just becomes a variety of cheeses and yoghurts"... So then the question is only if you enjoy a particular taste that a fermentation process gave you or not... This is highly variable according to the particular combination of bacteria and yeasts that grew as that dairy source was fermenting. Hence why many cheesemaking techniques carefully manage these, and inoculate with the kind they want.
As far as AV goes, he only compromised by allowing frozen berries for convenience, and because they're used mostly for detoxing anyway (and not for nutrition), and then also he allowed ice creams as a treat and to get people who need it to consume more fats, but warned to only keep it in the freezer for a maximum of 24hs. He did say that white meat such as fish tolerates a bit cooler temperatures than red meat without losing as much nutrients (but then again, most commercially bought fish (and often chicken, too) is kept at these lower temperatures by the time you buy it). Regarding dairy, if it was up to him, no dairy would ever be refrigerated. He did say that milk lost some nutritional properties by simple refrigeration, and if he got never-refrigerated milk, he would keep it that way. If he got already refrigerated milk, he would keep it refrigerated for convenience, but take it out to reach room temperature or even slightly warmer before drinking for optimal digestion.
At the end of the day though... The most important thing is that you keep eating healthy foods, and if compromises have to be made for convenience or taste, they can be endured.
