Almond Growers Want Delay Before They Have To Kill Their Almonds
Remember the salmonella outbreak in 2004 which affected a few people? Well, the USDA have decided that spending a few dollars on educating people (running a few TV advertising spots) on how to wash their fruits, vegetables and almonds would not be as efficient as killing all the nutrition and sterilizing the Almonds.
From the San Fransisco Gate:
In January, the U.S. Department of Agriculture announced that virtually all almonds would have to be pasteurized as of September 1. This new rule was a result of Salmonella outbreaks in 2001 and 2004 that were traced back to raw almonds.
The California Almond Board is now requesting the USDA delay the implementation until March 1, 2008 in order to ensure there’s enough pasteurization capacity available to comply, without disrupting the flow of nuts to the market.
The USDA has stated it will consider the request and publish their decision in the Federal Register by September 1.
Remember dear reader that if they do this for almonds, they'll do it for everything in your food supply.
My guess is that the US is realizing that the farm land and areas used to grow food will no longer be able to support the amount of people on this planet. So to aleviate the strain on the food supply, it would be a good idea to have more humans perish from lack of nutriton, and to quickly die off, thus leaving the rest of us "in the know" to have food grown locally.
I'm not kidding.
Dr Mercola has this to say about the pasteurization process
As gentle and safe as this may sound, pasteurizing almonds means they are no longer natural or raw.
Anytime you heat a food much above 105 degrees you start destroying the value of the food. The higher the temperature the more damage that is done.
The requirement to pasteurize ALL almonds means that it may be next to impossible to find an almond in the United States that's still in the state nature intended, and no one knows how this process will impact the nutritional value or other properties of the nuts.
This is not rocket science folks. Nearly everyone readily accepts that when you cook vegetables to death they do not provide the same nutritional value as when they are eaten raw. Similarly, I have documented the enormous problems with pasteurized milk. It would seem rational to conclude that one would see similar reduction in the nutritional value of the almonds once they are pasteurized. Fortunately hundreds of thousands of Americans are finally appreciating this truth
In response to an article Mercola posted, he was told that
the ABC [Almond Board of California] will not use any heating or radiation to “pasteurize” their almonds. Instead, he explained, they will use propylene oxide in their almond “pasteurization” process. In the FDA’s “Guide to Inspections of Manufacturers of Miscellaneous Food Products,” this process is referred to as “terminal gas sterilization.”
Even a simple search for proplyene oxide in Wikipedia provides the following information: "Propylene oxide is a highly toxic flammable chemical compound. It was once used as a racing fuel, but that usage is now prohibited under the US National Hot Rod rules for safety reasons. It is also used in thermobaric weapons. It is an epoxide."
Maybe they just have too much of this crap and have to get rid of it much like the whole fluoride issue.
Protect your health, protect your rights, learn more, fight for clean water, clean air and for God sakes, clean food!
Take Action - See Say Goodbye To Raw And Organic Almonds