Mangos are cooked

[RawChicky]

Just wanted to let any mango lovers who don't already know that imported organic Mangos are "heat treated" and dipped in 130 degree water for 75 minutes to kill pests and larvae from wherever they are imported from.

I emailed New Harvest Organics to confirm this and they said that their mangos are heat treated depending on the time of the year. This is the only company I found that ever doesn't heat treat mangos. Hayden Mangos are apparantly not heat treated.

[codajess]

No way!?!?

[rawpriestess]

I'm sorry, but if you heated something for 75 minutes, it would be mush, it may be 75 seconds, or even 7 minutes, but I've contacted Costco, where I buy my mangos, and they say they are 100% raw, not heat treated at all.


so not ALL mangos are heat treated.

[RawChicky]

thats good because I really love mangos

[Sharon in Colorado]

Can you site your source? I too think that is an awful long time to be dipping mangos in hot water.

[veganman]

Here is a similar thread that was started yesterday where I quoted some info I received by e-mail from New Harvest Organics.

http://www.rawfoodtalk.com/forum/showthread.php?t=17140

[Sharon in Colorado]

Now this is confusing. According to this thread and the other, one place said they are dipped for 75 minutes at 130, another says 90 minutes at 115.

Then one person confirmed with Costco that they are heat-treated, while another gets a confirmation that they aren't.

This is mango madness.

[spicyfull]

Even if they are heated. they are still not cooked. The skin is thick and the flesh is RAW. otherwise they would not have a long shelve life.

[RawChicky]

Here is the link on mangos being heated for 75 minutes at 47 degrees celcius:

http://ift.confex.com/ift/2003/techprogram/paper_19688.htm

[misslinda]

as far as costco, are you talking to the store or to their actuall supplier who has info from the source???


:)

[Linda1970]

For Costco, I looked at the boxes that the mangos were packaged in. All boxes say "Hot water treated".

[eachpeachpearplum]

I'm sorry, but if you heated something for 75 minutes, it would be mush, it may be 75 seconds, or even 7 minutes, but I've contacted Costco, where I buy my mangos, and they say they are 100% raw, not heat treated at all.


so not ALL mangos are heat treated.

Oh thank goodness!!!!!

[rawpriestess]

WOW, well, all I know is I called Costco and spoke with the produce manager, and I buy the already cut up mangos, he said they were not heat treated and totally raw, maybe the onces they sell cut up are grown in the US.
as the ones I buy are already cut up in a clear plastic tub, I do not buy the whole ones, maybe that is the difference, but each person needs to make their own decision on this.

I will continue to buy the cut up ones, and eat them and be happy .

[RawChicky]

This is another artical about heat treating fruit:

http://www.epa.gov/Ozone/mbr/casestudies/volume2/heatcom2.html

Here is part of the artical:

Heat Treatments (Hot-water Immersion, High Temperature Forced Air, Vapor Heat) As Alternative Quarantine Control Technologies for Perishable Commodities

Hot-water immersion, high temperature forced air, and/or vapor heat are three heat treatment technologies that can be used for post-harvest insect control for perishable commodities such as fresh fruits (e.g., mangos, papaya, persimmon, citrus, bananas, carambola), fresh vegetables (e.g., peppers, eggplant, tomatoes, cucumber, and zucchini squash), bulbs, and cut flowers (Tsang et al. 1995, UNEP 1994, 1992, APHIS 1993, Hansen et al. 1992). Heat treatments for disinfestation of fruit have been used since 1929 when Baker and co-workers developed a vapor heat treatment against the Mediterranean fruit fly (Couey 1989). However, interest in heat treatments waned with the development of chemical fumigants, which could be applied cheaply and easily. Today, with the increasing cost of developing new chemicals and regulatory restrictions on existing ones, interest in heat disinfestation has been revived (Couey 1989).


But i agree that if mangos make you happy- eat 'em!

[dreamrawalwz]

This is another artical about heat treating fruit:

http://www.epa.gov/Ozone/mbr/casestudies/volume2/heatcom2.html

Here is part of the artical:

Heat Treatments (Hot-water Immersion, High Temperature Forced Air, Vapor Heat) As Alternative Quarantine Control Technologies for Perishable Commodities

Hot-water immersion, high temperature forced air, and/or vapor heat are three heat treatment technologies that can be used for post-harvest insect control for perishable commodities such as fresh fruits (e.g., mangos, papaya, persimmon, citrus, bananas, carambola), fresh vegetables (e.g., peppers, eggplant, tomatoes, cucumber, and zucchini squash), bulbs, and cut flowers (Tsang et al. 1995, UNEP 1994, 1992, APHIS 1993, Hansen et al. 1992). Heat treatments for disinfestation of fruit have been used since 1929 when Baker and co-workers developed a vapor heat treatment against the Mediterranean fruit fly (Couey 1989). However, interest in heat treatments waned with the development of chemical fumigants, which could be applied cheaply and easily. Today, with the increasing cost of developing new chemicals and regulatory restrictions on existing ones, interest in heat disinfestation has been revived (Couey 1989).


But i agree that if mangos make you happy- eat 'em!

:( aw poo. That's dissappointing!

[berrymarymac]

I bought a box of mangoes at the farmer's market and looked on the side last night and it had a stamp on it saying "Heat Treated"

[VeggieMel]

I just don't see how a mango can be cooked for that long and still resemble something raw. This is quite a mystery. I hope the organic mangos I've been eating from my health food store are not "heat treated."

[Sharon in Colorado]

I definately can tell when I've eaten something that has been denatured. I get mucous build up and feel tired.

This does not happen when I eat mangos. I really love mangos so I will continue eating them - heck it sounds like all produce is being treated with something or other these days. Obviously I can't grow much here.

I am going to go crack open my formaldehyde dipped young coconut now!

[chilove]

While I'm sure that mangoes that have been heated are not as ideal as mangoes that haven't been, I don't know if I'd really consider them cooked. The main reason I feel that they are still fresh in some sense is that they continue to ripen and I don't think that a truely cooked (dead) fruit would do that. That's just my instinct though.

Take care,

Audrey
www.rawhealing.com

[Sharon in Colorado]

One thing I do notice about some mangoes is that their texture is slippery and slimy. I wonder if that is from being submerged in the hot water for so long?

[Ariannah]

This is another artical about heat treating fruit:

http://www.epa.gov/Ozone/mbr/casestudies/volume2/heatcom2.html

Here is part of the artical:

Heat Treatments (Hot-water Immersion, High Temperature Forced Air, Vapor Heat) As Alternative Quarantine Control Technologies for Perishable Commodities

Hot-water immersion, high temperature forced air, and/or vapor heat are three heat treatment technologies that can be used for post-harvest insect control for perishable commodities such as fresh fruits (e.g., mangos, papaya, persimmon, citrus, bananas, carambola), fresh vegetables (e.g., peppers, eggplant, tomatoes, cucumber, and zucchini squash), bulbs, and cut flowers (Tsang et al. 1995, UNEP 1994, 1992, APHIS 1993, Hansen et al. 1992). Heat treatments for disinfestation of fruit have been used since 1929 when Baker and co-workers developed a vapor heat treatment against the Mediterranean fruit fly (Couey 1989). However, interest in heat treatments waned with the development of chemical fumigants, which could be applied cheaply and easily. Today, with the increasing cost of developing new chemicals and regulatory restrictions on existing ones, interest in heat disinfestation has been revived (Couey 1989).


But i agree that if mangos make you happy- eat 'em!

Well wow, that just made some of my favorite foods more high-maintenance! eg. Bananas, peppers, zucchini, and CUCUMBER!!

:(

RawandNatural
who will have to ask the *produce manager* if things are cooked now and get looked at like I have 2 heads... again...

[lissomllama]

Ok this is really upsetting me. In the information that rawchicky posted, more than just mangos are being heat treated here. I don't care how long it has been treated, the fact is that it has been heated. So what the heck are we supposed to eat?!! I used to rest soundly in the knowlege that fruits and veggies from the produce department were definitely raw. Now, people are taking the simple thing and complicating them even further. Sometimes I feel like I want to go live underground to get out of this disgusting society. The government simply will not stop until Big Money and cooked eaters have their hands on everything. It seems like there is no freedom anymore unless you have room to grow your own garden, and guess what, alot of us don't. It seems like all everyone cares about is some corrupted 'bottom line'. We're so lazy now that we can't raise crops naturally because of some insects. People 300 years ago managed just fine with the natural ways. I'm feeling very disgusted right now. Please pardon my 'rant' but it seems like we're being slowly forced to eat cooked food here.

[veganman]

I am with Lissomllama. This is so frustrating. With the idea of "just eat raw", how do we know without going to the farmer's direct? The nuts and dried fruit issue is annoying enough (for this analytical, obsessive compulsive :rolleyes: ), without having to deal with all these possible fruits and vegetables too.

For you longtimers who don't eat things that aren't absolutely raw, how are you coping with this info? I am having a nervous breakdown. :eek:

[misslinda]

I started my 100% raw adventures 2 years ago with the struggle upward and I really don't find it disturbing. I mean it would be worse if we were in the closet about it---ya know? There are ways thank goodness to high technology to get non heated mangos. Meanwhilke, it looks like we may still bue clarifying and confirming what "heat treated" means and which ones are for sure heated.

There are so many yummy fruits out there that I don't feel deprived at all. :)

[lissomllama]

Bless you misslinda, for being so optimistic. I feel bad for being a downer when I should be rejoicing, but this issue really is bothering me.

[misslinda]

Hey, you have every right to feel upset but in the meantime, I hear a chorus of other fruits calling your name "Eat Me Eat me"


*slurp* :D

[rawpriestess]

Well, this just goes to show us that we SHOULD be eating regionally grown fruits and vegetables direct from the farmers, or growing our food ourselves.

[RawTruth]

I am going to go crack open my formaldehyde dipped young coconut now!I know you're joking with this, but, for the newbies, I just wanted to make it known that we now know that young coconuts are NOT dipped in formaldehyde.

Enjoy!

[RawTruth]

This is another artical about heat treating fruit:

http://www.epa.gov/Ozone/mbr/casestudies/volume2/heatcom2.html

Here is part of the artical:

Heat Treatments (Hot-water Immersion, High Temperature Forced Air, Vapor Heat) As Alternative Quarantine Control Technologies for Perishable Commodities

Hot-water immersion, high temperature forced air, and/or vapor heat are three heat treatment technologies that can be used for post-harvest insect control for perishable commodities such as fresh fruits (e.g., mangos, papaya, persimmon, citrus, bananas, carambola), fresh vegetables (e.g., peppers, eggplant, tomatoes, cucumber, and zucchini squash), bulbs, and cut flowers (Tsang et al. 1995, UNEP 1994, 1992, APHIS 1993, Hansen et al. 1992). Heat treatments for disinfestation of fruit have been used since 1929 when Baker and co-workers developed a vapor heat treatment against the Mediterranean fruit fly (Couey 1989). However, interest in heat treatments waned with the development of chemical fumigants, which could be applied cheaply and easily. Today, with the increasing cost of developing new chemicals and regulatory restrictions on existing ones, interest in heat disinfestation has been revived (Couey 1989).


But i agree that if mangos make you happy- eat 'em!Veganman asks how long-timers are dealing with this. Well, I deal with it by reading carefully. Notice that the article above does NOT say that these vegetables ARE being heat treated. See the words I've bolded in red.

My advice is to take a few deep breaths. In through the nose. Out through the mouth. There ... starting to feel better already! Then ... make plans right now to buy most of your produce at farmers' markets or local growers (this is how I deal with it). If you absolutely cannot, then maybe you can do some real investigation -- in person -- to find out about, at the least, mangoes, if that's bothering you.

Remember, WE are responsible for informing ourselves. We can't be complacent and rely on governments or regulatory agencies. And, it just hurts ourselves for us to allow anger and resentment to darken our energy. "They" aren't going to take care of us; we're adults and need to take care of ourselves. The information is out there.

No matter what, the fruits and veggies we eat are far better than the way we used to eat ... and the way most everyone else eats!

[Sheryl]

RawTruth - what are they treated with then? There's no way a husked coconut would last months if it wasn't treated in some way.... young coconuts in Australia go off overnight once the husk is broken off. I read one site where someone had done her thesis on young coconut importation practices and I was sure they did treat them with something...

Curious,
Sheryl

[berrymarymac]

Mangos are treated to kill fruit fly larve (which I still have in my house!). And from what I have read, the temperatures range from 104°–122° F in each treatment. Personally I'd rather have it treated than get a nasty parasite in my body. I know what they do, and rather skip that adventure. And also with young coconuts they treat them to keep them "young" looking and tasting. I know someone did an experiment and dyes did not penetrate to the meat and water.

Oh and a note: it seems that Mexican mangos are treated the most. They are grown in Hawaii and Florida. I need to find a place that sells locally grown ones.

[rawruh]

in this imperfect world, i would rather perfer the heat treatment, which i'm sure doesn't cook the fruit, because it no way tastes cooked, it's just washing the outside skin, but chemicals, well they would continue to seep through the skin into the fruit probably.

i hope that where i live they don't use either, as the produce is really fresh, but everything has hormones in it. the fruit just gets getting bigger and bigger. and the wierd thing is, all the young girls starting their periods. I started mine when i was twelve, and i was considered an early developer, but i am constantly hearing now about 9 and 10 year old girls starting periods! How much change in just twenty years.

[berrymarymac]

Yeah, chemicals are scary. Well, my mom started hers when she was 8...and that was in the 60s. I was also 12, but it's sooner for a lot of girls now. Very scary!

[Guydiane]

I myself love magos. I would much rather eat them alittle cook them soak in pesticides.

[Sheryl]

I'm not sure the dye test is an accurate test for chemicals in young coconuts. All that really shows is that dye did not penetrate in the set time. To know you'd have to test with the right chemical/preservatives, let it sit for 4-12 weeks (to mimic travel and storage), then test and see how far the chemical had gone. Or take a coconut on the shelf and have it tested for the chemicals it was processed with.

Sheryl

[jaurequi]

RawTruth - what are they treated with then? There's no way a husked coconut would last months if it wasn't treated in some way.... young coconuts in Australia go off overnight once the husk is broken off. I read one site where someone had done her thesis on young coconut importation practices and I was sure they did treat them with something...

Curious,
Sheryl

I agree, Sheryl. I've also mentioned here in another thread that testing one or two coconuts and finding no formeldahyde, does not determine that no coconuts are treated.
I've also found coconuts in a market I shop that specifically labels them organic, "not treated with formeldahyde" or anything else.

Do they really go bad overnight?! Wow, that's fast. I would love to taste a fresh coconut off the tree. Have you eaten this way?

Best,

[Sharon in Colorado]

I know you're joking with this, but, for the newbies, I just wanted to make it known that we now know that young coconuts are NOT dipped in formaldehyde.

Enjoy!

Are they? I just thought that the interiors don't get effected from whatever treatment they endure for mold. :confused:

[jujube]

It's likely that mangos experience some very high temperatures BEFORE they're heat treated, just because of where they're grown. Mango-growing regions like East and West Godavari (India) can get up to about 118 - 120 degrees between April and June. Think about a mango spending hours and hours in that temperature on the tree. If a mango can survive that, soaking it in water of a similar temperature probably won't do much damage. Mangos are native to hot areas and are probably well equipped to withstand the heat.

[scott]

Jujube,
There's a big difference in enzyme destruction levels between wet vs. dry heat. Lots of good info. out there about that.

Scott