Date:   4/18/2007 7:27:50 PM ( 17 y ago)
Popularity:   message viewed 1089 times
URL:   http://www.curezone.org/blogs/c/fm.asp?i=1002934

http://curezone.com/forums/fm.asp?i=850304#i





Dear Ms. _________:



We appreciate your comments and suggestions about the pasteurization of raw almonds.



The almond industry strives to provide consumers with a product that they can enjoy, that is safe, and that can benefit health. With consumers’ health and safety as its number one priority, the Almond Board of California worked with the United States Department of Agriculture to institute the pasteurization program. The purpose of this program is to ensure consumers are provided with safe, wholesome food products free from potentially harmful levels of unsafe bacteria.



You can be assured that pasteurized almonds are as nutritious and delicious as unpasteurized almonds. The almond industry invested in independent nutritional lab analyses of pasteurized versus unpasteurized almonds. Those tests did not reveal any degradation of the taste, quality or nutritional value of treated almonds. Pasteurized almonds are still nutrient dense, a good source of protein and fiber, an excellent source of vitamin E and magnesium, and still help maintain a healthy cholesterol level.



We understand there have been questions whether the industry pasteurization program has consumer labeling implications. These new industry regulations do not pertain to consumer labeling. Manufacturers and retailers will continue to determine how to label their products in line with FDA regulations.



We hope you will continue to enjoy almonds knowing that they are the same wholesome food that you have enjoyed for so long.



Sincerely,







The Almond Board of California



________________________________________________________________________________
Yeah-- Minerals will still remain intact, but digestive enzymes will not, and unsaturated fats will also be altered by extreme heat.


Enchanted Gardner, do you know if the raw almonds still in the shell will also be pastuerized, or is it just the shelled raw almonds? If it is also the type still in the shells, then the FDA and the Almond Board in CA is being totally ridiculous!


 

<< Return to the standard message view