ALMONDS

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Almonds are:
  • High in unsaturated fat = energy rich food (as well as low in cholesterol and saturated fat if you are into the Heart Healthy lifestyle/agenda).
  • Low sugar, low glycemic index.
  • Good source of protein, soluble, and insoluble fiber (fiber is needed for smooth digestion and elimination).
  • One source points out almonds are gluten free (GF). This is a mute point. Glutens are the proteins found in grains (such as found in processed foods), so since almonds are not yet synthetically made or processed, they are gluten free.

Almonds contain significant (actually enough to make a difference in regards to dietary consumption) amounts of the following vitamins and minerals:
  • vitamin E (highest among the nuts; antioxidant = fights against oxidative stress),
  • niacin,
  • folate,
  • choline,
  • calcium (highest among the nuts; supports healthy bone, muscle, and nerve function),
  • magnesium,
  • potassium,
  • iron (helps with anemia),
  • manganese,
  • copper,
  • phosphorous,
  • and riboflavin.
FOR DETAILS ON ALMOND NUTRITION, VISIT: USDA INFO on ALMONDS or SELF Nutrition Data: Nuts, almonds

Almond Tidbits:
  • California is the main almond producing region in the United States.
  • 70% of the almonds grown in California are shipped internationally.
  • Almonds are native to Spain, Morocco, Greece, and Israel.
  • Almonds are actually a seed harvested from the fruit of an almond tree.
  • The almond tree produces white and pink flowers.
  • Almond trees are not self pollinating, so bees step in and provide pollen creation biodiversity.
  • Harvest time is August - October in California.
  • 70% of the almonds grown in California are shipped internationally.
  • Honey bee colonies thrive off of Almond orchards (California Almond Board, 2013; United States Department of Agriculture, n.d.).
  • As always, use CAUTION when eating if you have a nut or seed allergy or have never tried almonds before.
Cause for Concerned Consumption:
    In 2007 United States Department of Agriculture (USDA) along with the Almond Board of California (ABC) mandated all almonds (even organically certified producing farms) coming out of California have to be pseudo-pasteurized. Pasteurization refers to a sanitation process that is supposed to protect consumers from harmful “invasions of bacteria” and reduce the risk of food borne illness (see The Dilemma of Pasteurization & Food Borne Illness discussion coming soon). Almond pasteurization does not follow the traditional course of pasteurized milk, eggs, and meats. The main bacteria targeted is Salmonella. Almonds came under fire after 2 relatively unsubstantial outbreaks (1 person deceased) were traced back to almonds in the early 2000's. The ABC (2013) states: “The purpose of the program is to ensure consumers are provided with safe, wholesome food products, free from potentially harmful levels of unsafe bacteria that can cause illness, without compromising the almond qualities that consumers expect and appreciate” (California Board of Almonds, 2013; The Cornucopia Institute, 2013). Pasteurized methods include the following:

Roasting/Infrared Heat
    Oil roasting, dry roasting, and blanching: More traditional ways of pasteurization. Heating an almond too hot for too long does change the nutrient content as well as sterilizes the seed so sprouting is no longer an option. Does use need chemicals or water.
Steam
    Steam processing: Theoretically, the short bursts of hot steam do not harm the integrity or denature the proteins and nutritional integrity of the almond. Only the outside of the almond (versus the inner core) is supposed to be affected. Sprouting ability unknown. (This is my almond of choice).
PPO
    Propylene Oxide (PPO) treatment: PPO is a surface treatment of fumigating chemicals which has been approved for use on foods since 1958. Foods treated with PPO include nuts, cocoa, powder and spices. Again, only the outside of the almond (versus the inner core) is supposed to be affected. PPO is very effective at reducing harmful bacteria on almonds and possibly poses no risk to consumers. PPO residue supposedly dissipates after treatment. The EPA classified the gas is safe depending on level of exposure. PPO is rated as a carcinogen (cancer causing agent) in California. Sprouting ability unknown. PPO extras:
  • PPO treated = ineligible for USDA-certified organic labeling.
  • PPO is also used with carbon dioxide as a package fumigant (originally a method of pest control by suffocating or poisoning pests) and insecticide synergist. It is used on soil, grain, and produce, and during processing of goods to be imported or exported to prevent transfer of exotic organism (Fumigation, 2014).
  • Propylene oxide is a colorless, volatile, and flammable liquid at a wide range of temperatures.
  • It is readily absorbed by ingestion, inhalation and skin contact.
  • The body detoxes PPO through a process that binds it to the powerful antioxidant glutathione, which is then excreted by the kidneys (or out the urinary tract).
  • Animal studies have shown that propylene oxide is carcinogenic and affects the tissues differently depending on its admission route, with inhalation being the most common (Luttrell, 2013).
  • PPO food treatment is banned in many countries including Canada, Mexico, and the entire European Union because it is recognized internationally as carcinogenic to humans (Huff, 2009).
  • EPA has classified propylene oxide as a Group B2, probable human carcinogen (EPA, 2013).
  • Visit EPA Propylene Oxide Page for more details.
Issues I have with Almond Pasteurization:
  • Mislabeling: Even after the almonds have been pasteurized and treated, they can still be labeled “RAW,” but not organic.
  • Treated almonds are no longer a “living food.” Sprouting is not an option. Nutritional content is most likely (in my opinion) interrupted. Maybe they will rediscover this in 50 years.
  • Devil’s in the Details: Also, the label is not required to tell you how the almond was pasteurized. You must contact the distributor or grower for more details.
  • Freedom of Choice: The consumer no longer has a choice in the matter. As with other foods and products (such as cigarettes), offering both pasteurized and unpasteurized almonds with a consumer warning label on unpasteurized almonds is a better solution.
  • Organic growers and conventional growers should have separate standards based off of growing practices, quality, and production systems.
  • PPO. I try to avoid foods treated with synthetic chemicals, especially if there is carcinogenic (cancer causing) risk.
  • Only California almonds are required to be pasteurized, not imported almonds. Since there is no delineation between Organic certified/local farming and conventional farming methods and mandates in the United States, this discrepancy appears to be working against our local farmers.
    Just to clarify, almonds are huge staple in my diet. I still eat them in large quantities, however I am more cautious how I buy them now. The steaming process is my “pasteurization” of choice because I think (from what I have read) it allows the almond to retain the most nutritional content (I’ll let you know if I learn something new). The thing that makes me concerned about highly heated or roasted almonds is the denaturing of amino acids (protein building blocks) and fats rendering them carcinogenic (Ethical Bounty, n.d.). I avoid PPO treated almonds as I see them as TOXIC (skull, cross bones, and all!)
For more info on almond sanitation and pasteurization, visit The Cornucopia Institute's:
~ Almond Fact Sheet ~
References
Adams, M. (June 30, 2010). Gourmet "truly raw" organic almond butter from Sicily now available at NaturalNews Store. Retrieved June 6, 2014 from                                  http://www.naturalnews.com/029108_almond_butter_organic.html

Andrews, J. (February 23, 2012). USDA Develops new method of almond pasteurization. http://www.foodsafetynews.com/2012/02/usda-develops-new-more-efficient-  
    method-of-almond-pasteurization/

California Board of Almonds. (2013). About almonds. Retrieved June 6, 2014 from http://www.almonds.com/health-professionals/about-almonds/almond-lifecycle

California Board of Almonds. (2013). Nutrition and research. Retrieved June 6, 2014 from http://www.almonds.com/health-professionals/nutrition-and-research/landing

California Board of Almonds. (2013). Pasteurization. Retrieved June 6, 2014 from http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/Pages/Default.aspx

The Cornucopia Institute. (n.d.) The Authentic almond project. Retrieved June 6, 2014 from http://www.cornucopia.org/almonds/

Ethical Bounty. (n.d.) Pasteurized vs unpasteurized almonds. Retrieved June 6, 2014 http://www.ethicalbounty.com/unpasteurized.php

Fumigation. (April 18, 2014). Wikipedia: the free encyclopedia. Retrieved June 6, 2014 from https://en.wikipedia.org/wiki/Fumigation

Huff, E. (September 9, 2009). Pasteurized mandate hurts domestic almond growing business. Retrieved June 6, 2014 from http://www.naturalnews.com027057_food_almonds_pasteurization.html

Luttrell, William E. (January 1, 2013). "Toxic tips: Propylene oxide". Journal of chemical health & safety (1871-5532), 20(1). Retrieved June 6, 2014 from DOI: 10.1016/j.jchas.2012.12.006

Rabbitt, M. (2007, 06). Almonds must be pasteurized, says new USDA rule. Natural Foods Merchandiser (28)18. Retrieved from http://search.proquest.com/docview/219642678?accountid=9649

United States Department of Agriculture. (n.d.) Full report (all nutrients): 12061, nuts, almonds. The National Agricultural Library: National Nutrient Database forStandard Reference Release 26. Retrieved June 6, 2014 from http://ndb.nal.usda.gov/ndb/foods/show/3679?fg=&man=&lfacet=&count=&max=25&qlookup=12061&
offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&                                                    _action_show=Apply+Changes&Qv=.28&Q6933=1.0&Q6934=1.0&Q6935=1.0&Q6936=1.0&Q6937=1.0&Q6938=23

United States Environmental Protection Agency. (October 18, 2013). Propylene oxide. Retrieved June 6, 2014 from http://www.epa.gov/ttn/atw/hlthef/prop-oxi.html

Vosburgh, R. (2010). Ongoing almond row reopens pasteurization debate. Supermarket News, 58(42). Retrieved from http://search.proquest.com/docview/881288331?accountid=9649

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