Still Labeled as ‘Raw’

 

Real raw almonds have tremendous health benefits. They are an excellent source of manganese, copper, and vitamin B2 (all of which are important for the body’s energy production). Almonds are rich in magnesium, phosphorus, zinc and vitamin E, and high in health-promoting monounsaturated fatty acids and many other nutrients.

Raw almonds (with no heat applied) are particularly healthy. According to USDA data, raw almonds have more calcium, iron, potassium, fiber, manganese, and vitamin E.

According to the Almond Board, five methods of “pasteurization” are permitted: oil roasting, dry roasting, blanching, steam processing, and the use of propylene oxide (PPO). A sixth method involved irradiating the almonds, and this was used for a number of years, but now the Almond Board states that “Almond pasteurization does not include irradiation.”

The material safety data sheet for PPO warns:

Causes gastrointestinal irritation with nausea, vomiting and diarrhea. It may cause central nervous system depression, characterized by excitement, followed by headache, dizziness, drowsiness, and nausea. Advanced stages may cause collapse, unconsciousness, coma and possible death due to respiratory failure. Aspiration of material into the lungs may cause chemical pneumonitis, which may be fatal….May cause reproductive and fetal effects. Laboratory experiments have resulted in mutagenic effects. May cause heritable genetic damage.

If you suffer from migraine or not you may experience any of above health symptoms. But, how can you predict that any of these symptoms can be due to eating what it supposed to be a really healthy nutritious food? And, most of the time ended up wandering:

It’s labeled as raw!

I trust and want to support local farmers market…

Where is the truth and what to do?

Learn more @ http://www.anh-usa.org/usda-protect-us-from-raw-almonds/

 

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