Why Are Almonds Pasteurized?

Have you heard that all Almonds are pasteurized with either steam or PPO(propylene oxide) since 2007? But did you know you can still buy unpasteurized, raw almonds imported from Spain or Italy? Only California grown almonds have to be pasteurized. What? Actually you can still buy unpasteurized almonds grown in California, but only direct from the farmer now, not in any stores. Buying direct from the farmer means you can get the freshest, truly raw almonds available, and you can find out about the methods the farmer uses to grow them, while eliminating the corporate middlemen who squash the small family farms, pasteurize their nuts, and jack up the prices in the stores. Supporting local, California farmers, and getting the best deal on the best, non-imported, raw nuts is a win-win for everybody(except the middlemen, sorry). The time is now to eat healthier, farm more Earth consciously, and regain the autonomous direction of small, organic, family farms that is the future of our planet and our food supply.

Unpasteurized, raw almonds are still alive. They are full of beneficial minerals, vitamins, oils, and Amino Acids, which help make them naturally resistant to harmful bacteria like salmonella. Unpasteurized, living almonds are the seeds of almond trees, which can survive in the wild without rotting. Pasteurizing almonds neutralizes the natural stability of a tree seed, rendering them more susceptible to spoiling and tasting like cardboard. A pasteurized seed would quickly rot sitting on the ground through a winter, while a natural, raw seed would patiently wait to sprout in the spring, and grow into a new almond tree, the way nature intended.