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The Almond Board of California, which oversees virtually 100 percent of the almonds grown and consumed in the United States and Canada, is now implementing plans to pasteurize all almonds at temperatures up to 158 degrees (F) and yet have them intentionally and falsely labeled as "raw." The decision was made following the 2001 and 2004 outbreaks of salmonella in almonds, and is based on the intention of the Almond Board of California to provide a "safe, nutritious product to consumers" but not, it seems, an accurately labeled food product to consumers.
Although it seems unthinkable to anyone familiar with the fundamentals of nutrition, the Almond Board fails to recognize any distinction between raw almonds and cooked almonds. In statements received by NaturalNews, the Almond Board explained that, "raw almonds that have been pasteurized do not differ in any significant way from untreated raw almonds."
Except, of course, for the fact that they are dead. Stating that live, raw almonds are the same as dead, cooked almonds is equivalent to stating that a living human being is the same as a corpse.
Raw foods are widely understood by virtually the entire food community to mean food items kept below 108 degrees (F), beyond which the living enzymes in foods are destroyed. Pasteurization, in contrast, exposes foods to temperatures of up to 158 degrees for durations up to 30 minutes. (Faster "flash" pasteurization can involve much higher temperatures for shorter durations: 280 degrees (F) for two seconds, for example.) NaturalNews does not know the precise temperature that will be used for pasteurizing almonds, but it will without question be a temperature higher than 108 degrees (F), which means the almonds can no longer be considered raw by any reasonable person familiar with the definition of raw.
Outcry from the raw foods communityThe raw foods community, not surprisingly, is alarmed at the new rules, which openly condone the false labeling of a food product. Dr. Gabriel Cousens, author of several top-selling books on raw foods and founder of the Tree of Life Rejuvenation Center in Arizona (www.TreeofLife.nu), told NaturalNews, "This mandatory almond pasteurization is an effort by the powers that be to limit access to healthy food. It is a serious attack on people's ability to eat what they want and support their health. In this important way, it deprives us of our basic rights of life, liberty, and the pursuit of happiness. It is a serious incursion of rights for a trivial and preventable reason, this being that the [past] contamination of the almonds was from a single source."
The issue at hand here is not merely that all California almonds will now be sterilized, but that cooked almonds will be deliberately and falsely labeled as raw. It's like opening a carton of fresh eggs and finding out they've already been hard-boiled. This is a clear case of deceptive labeling that should, by any common sense definition, be illegal. Yet the FDA seems perfectly happy with this deception and will apparently allow consumers to be blatantly misled about the food products they are purchasing.
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