Pasteurized Almonds: Not Raw but Raw-ng

Hey, there's a new member pledging the Dead Food Society -- the almond industry. They'll be sitting right next to the dairy industry at their monthly meetings. They'll start to golf together.

Now, I'm not a raw foodist by any means, but what is happening here is not right. The Almond Board of California, which oversees virtually 100 percent of the almonds grown and consumed in the United States and Canada, is now implementing plans to pasteurize all almonds at temperatures up to 158 degrees (F) and still have them intentionally and falsely labeled as "raw." All almonds grown in California will, by law, have to be pasteurized.

Another attack, folks, on our right to eat what we want and to support our health. The Almond Board says that "raw almonds that have been pasteurized do not differ in any significant way from untreated raw almonds." Ludicrous. Stating that live, raw almonds are the same as cooked almonds is an affront to basic nutritional intelligence. Pasteurization is a process that not only kills microorganisms, but also kills enzymes and other living qualities. For example, pasteurized nuts and seeds will not sprout. This means I won't be able to TURBO CHARGE MY ALMONDS.

What's next? Mandatory irradiation of all beef, fruits and vegetables?

This is not a good trend, people.

The new labeling rule goes into effect in the Fall of 2007.

Read the full News Target article and take action if you have a moment.

Comments

[roselene]

pasteurizing almonds at anything from 119 degrees fahrenheit to the proposed 158 degrees is wrong by all means, especially the plan to label them as raw just because they aren't roasted or blanched more than 5 minutes

[roselene]

pasteurizing almonds at anything from 119 degrees fahrenheit to the proposed 158 degrees is wrong by all means, especially the plan to label them as raw just because they aren't roasted or blanched more than 5 minutes

[roselene]

pasteurizing almonds at anything from 119 degrees fahrenheit to the proposed 158 degrees is wrong by all means, especially the plan to label them as raw just because they aren't roasted or blanched more than 5 minutes

[Joy Montague]

I have never been able to sprout almonds, filberts, or Brazil nuts. Yet, everything else I soak grows. I have been soaking 22 yrs. I have a friend that works at one of the Whole Foods Markets here in Calif that tells me the false labeling of raw almonds is not new. I know filberts usually say filberts,not raw filberts. Raw peanuts,mungs,& most seeds sprout easily. Soaked almonds soak up water,but so does a dry sponge.New law may be for the nut industry to avoid lawsuits? I also know I should have my own nutgrove by now, and think maybe the nut growers do not want to share their seeds?? These are just serious questions I have. I also know there has been concern about apricot kernals containing naturally occuring poison & wonder about sprouted almonds?

[Roselene]

Hi Joy,

I have gotten almons to sprout. maybe it depends on where you bought them. I've eaten many sprouted almonds. I never got poisoned. Maybe I'm immune to the naturally occuring poison.

[Coronella Keiper]

Raw apricot kernals and raw almond nuts have a chemical which is reputed to be a poison to cancerous cells and tumors, apparently because the cancerous and tumerous cells take in so much of the chemical that it becomes toxic to them. I have not read anything about the effect on new cells during proper body repair nor on zygotes and embryos, which would also be growing at a large pace. I know that it used to be that in some countries a woman would eat raw almonds when she did not want to get pregnant.
Getting rid of tumors and beginning cancers is a nice thought. So, here is to a old variety sweet almond tree for every household, even if it is kept in a greenhouse and trimmed short all the time. :-D

[SachKanada]

Hi,
I've heard that even pasturized almonds can sprout. I've been soaking pasturized (still labeled "raw") almonds, and find that they get soft (they want to split, perparing for the sprout), with a tiny fingernail sized sprout. Is this a valid method- has my almond truly sprouted?
Also, in terms of blanching (and getting rid of the tannin), if I soak for 15 sec. in just-boiled water, am I killing the enzymes?

Would appreciate any feedback. Thanks!

[Carla B.]

Yes, SachKanada, your almonds have begun to sprout. All you have to do is soak them in their raw form.

You want to keep your temps below 118 degrees F so as not to inactivate the enzymes. If you really must take the skins off (since they are high in tannins, harder to digest, and astringent), then run them under your faucet with hot water (140 degrees) for a few seconds, instead of boiling. They should slip right off.