Are Your Organic Almonds Really Raw?

Few people realize that most of the almonds sold in the US that are marked “Raw” are actually processed with a steam pasteurization process that can reach temperatures of 150 degrees Fahrenheit or greater. Since a 2007 mandate was passed by the USDA and FDA, all US grown almonds, both organic and non-organic, must be pasteurized prior to sale. In a recent newsletter, Dr. Gabriel Cousens highlighted the problems this can cause: “Raw food enthusiasts and other health authorities warn that heating foods to temperatures above 116-118 degrees (F) may alter the molecular structure of the food, thereby rendering it toxic, in addition to destroying the enzymes and much of the available nutrition. For those of us who are really serious about our health, choosing truly raw, unpasteurized almonds is the only way to go. The research clearly shows that heat-damaged nuts are much more difficult to digest due to a lack of essential enzymes. An overburdened digestive system, in turn, can result in an increase in the circulation of free ra dicals as well as an overall loss of general vitality. Heat-damaged nuts also become rancid much more rapidly, and who knows how long those ‘raw’ almonds you just purchased from your local health food shop have been stored?” On his website, Dr. Cousens recommends purchasing small batches of organic almonds that he has procured directly from the California farms. By purchasing in small quantities, he has been able to legally sidestep the pasteurization process. For more information or to order “truly raw unpasteurized almonds” visit:

by Reviewer
Gabriel Cousens is an Md, MD (H), a Diplomate Ayurveda, a Diplomate Medical Acupuncture, and a member of the American Board of Holistic Medicine. He is a founder of The Tree of Life Rejuvenation Center.