05 Mar '12, 12am
Why Most Raw Almonds Aren't Raw
If you’re into raw food , you know that in order to be considered “raw,” you can’t heat up any ingredients over 118F. You can dehydrate food, soak it, blend it, and marinate it, but baking, sauteing, and steaming are out. For raw food enthusiasts, it’s probably old news that there’s no such thing as a truly raw almond anymore, but now USDA has developed a new way to kill salmonella on almonds. Will this new method change anything from a raw food perspective? After salmonella outbreaks linked to almonds back in 2003 and 2004 sickened 29 people, California’s Almond Board began requiring that almond producers pasteurize their almonds, heating them to 158F, to kill any potential pathogens on the nuts’ surfaces. This requirement began in 2007, and since then California almonds have not been truly raw, though almonds that have been pasteurized are still labeled as raw . USDA rec...