Sunday, December 6, 2009

The Problem with Almonds

Soaked and dehydrated Spanish almonds.

Most of you know that all almonds produced in California must now be pasteurized.  That means that all of those delicate little enzymes are blasted to oblivion via high heat or with chemicals (yes, apparently chemical applications are now considered 'pasteurization'). And don't think you can spot these babies in the market! Nope, they are still legally labeled as "raw" even though they simply are not.

If you're looking for raw, enzymatically-alive nuts, I'd recommend looking for almonds grown in Spain.  Alternatively, you may be able to find a California almond producer that will sell almonds directly to you, unpasteurized.

Further reading:

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