Nano Nonsense and Cryonics goes for the nitty-gritty right away in the opening paragraph:To see the flaw in this system, thaw out a can of frozen strawberries. During freezing, the water within each cell expands, crystallizes, and ruptures the cell membranes. When defrosted, all the intracellular goo oozes out, turning your strawberries into runny mush. This is your brain on cryonics.This sounds convincing, but doesn’t address what cryonicists actually claim. Ben Best, President and CEO of the Cryonics Institute, replies in the comments:Strawberries (and mammalian tissues) are not turned to mush by freezing because water expands and crystallizes
inside the cells. Water crystallizes in the extracellular
space because more nucleators are found extracellularly.
As water crystallizes in the extracellular space, the
extracellular salt concentration increases causing cells
to lose water osmotically and shrink. Ultimately the cell
membranes are broken by crushing from extracellular ice
and/or high extracellular salt concentration. […] Cryonics
organizations use vitrification perfusion before
cooling to cryogenic temperatures. With good brain
perfusion, vitrification can reduce ice formation to
negligible amounts.