Almond growers in California are being forced by a law to
pasteurise the almonds before they are out in market !
If the law is enacted, the raw and natural almonds will be a thing of
the past in USA.
The issue is not about the nutirients being killed during the
process,they are adding the higly toxic flammable compound
- propylene oxide - for the process. this is supposedly
being doneto avoid the loss of nutrients had they used
high temperature or a gamma .
Even a simple search for proplyene oxide in Wikipedia provides
the following information: "Propylene oxide is a highly toxic
flammable chemical compound. It was once used as a racing fuel,
but that usage is now prohibited under the US National Hot Rod
rules for safety reasons. It is also used in thermobaric weapons.
It is an epoxide."
All these are being done to prevent the Salmonella outbreaks
in US that were tracked back to raw almonds.
The USDA have decided that spending a few dollars on educating
people (running a few TV advertising spots) on how to wash their
fruits, vegetables and almonds would not be as efficient as killing
all the nutrition and sterilizing the Almonds.
Meanwhile, the Californian almond growers have requested the
government to postpone the implementation ti March 2008, so
that the necessary facilities will be in place by the time!
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