I recently learned that nearly all domestically grown raw almonds are either steam treated (pasteurized) or treated with a toxic gas to kill pathogens. I want to use truly raw almonds in my almond milk, but wonder whether the pasteurization treatment is any worse than the normal blanching treatment recommended to remove the skins from almonds. And what nutritional harm is done by the pasteurization and the blanching process? The problem here is complicated by the vagueness of the description of the steam process by proponents, and the frequent hysteria shown by opponents of the rules.
I just want to eat nutritionally complete almonds. If blanching and pasteurization truly don't degrade the nuts, then I don't care, but . . .
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