how much of a faux pas is this ?

[rawfigure]

I eat Almonds and or Pumpkin Seeds 4-5 days a week, use in my recipes. I have been getting them from 3 sources. All assured me they are Raw. I have been soaking and using, not taking time to sprout. So reading about Pasturized Almonds I decided to Sprout them. I got from my three sources, soaked them and now they are "trying to sprout" ...first batch never sprouted, second and third or in the sprout jar, not sprouting either. I asked again about the source they are getting from and could they be NOT RAW ? and again the all say yes yes Raw.
WELL if they are Raw shouldn't they sprout ??? Everything else I get does, save the almonds and pumpkin seeds. I am going to order some from glascofarms, but I am wondering if they can be raw and not sprout ?

And gee 7 months RAw...and possibly eating pasturized almonds ...how much of a setback is this ?! :mad:

[Nini]

From what I understand, raw almonds don't sprout. No little tails.

[Apples'nAvos]

No, almonds don't sprout in the same sense that, say, buckwheat, lentils and barley sprout. If you crack open an almond lengthwise after soaking and allowing it sprouting time, and if the almond is truly raw, you will see a little white tail growing on the inside of the more pointy end of the almond. THAT is the sprout. :)

[rawfigure]

OK then, first batch had that little nub already when I bought them...always do from that source. So you are saying an almond will sprout in dry bulk storage ?

Second source the nub grow out some...so maybe they are raw then ! Cool !

[Lady Green Jeans]

This has been posted on other threads, but there are not longer any truly raw almonds from California that have been shelled. Almond growers have agreed to treat the almonds for bacteria by applying propylene oxide. The application process heats the almonds to over 118 degrees--therefore, they are no longer raw. The chemical is said to dissapate as the almonds cool, so the organic labeling would still be valid. I researched and spoke with individuals at the CA Almond Board and Blue Diamond and was given and confirmed this information. Sadly I no longer use many almonds. If I could find a source for in the shell almonds, I would probably shell and use my own--would be fresher, too.

[rawfigure]

This has been posted on other threads, but there are not longer any truly raw almonds from California that have been shelled. Almond growers have agreed to treat the almonds for bacteria by applying propylene oxide. The application process heats the almonds to over 118 degrees--therefore, they are no longer raw. The chemical is said to dissapate as the almonds cool, so the organic labeling would still be valid. I researched and spoke with individuals at the CA Almond Board and Blue Diamond and was given and confirmed this information. Sadly I no longer use many almonds. If I could find a source for in the shell almonds, I would probably shell and use my own--would be fresher, too.

That is the question for them, CA or not ?
The shell on almonds are a good idea.