U.S. grown mangos

[Linda1970]

Does anyone know where I can get this?

I've looked at so many places (Chinese markets, Japanese markets, Wholefoods, TJ), and I can't find mangos grown in the U.S. I want U.S. grown because all the imported mangos are treated with hot water.

[Rawsome Ginger]

WoW! i never knew that. I've always just bought them wherever! I know that costco has great ones each summer, but not sure where they come from. They are my fav fruit too!!

[scott]

You're correct and they are tough to find. Easier to find during the season. Try Newharvestorganics mangoes if you can find them.

Scott

[sport]

Do you know to what extent they have been treated and is it enough to render them nonraw.

[scott]

From my limited understanding, at least 130 degrees, so yes non-raw I'd say.
It's why I don't eat any nuts, except for brown coconuts, because I am unsure of the "rawness" of nuts and mangoes and also a few other supposedly raw foods. If I'm unsure of those live enzymes, then I avoid these foods - simple as that. Works for me, everyone else will find their own way what works for them.

Scott

[Halo Aglow]

Is the ripening process of mangos an appropriate indicator that it's still raw?

[Linda1970]

WoW! i never knew that. I've always just bought them wherever! I know that costco has great ones each summer, but not sure where they come from. They are my fav fruit too!!

Costco also imports them. If you look at the boxes that contain the mangos, they all have a stamp, "hot water treated".

[scott]

Luna Lin,
I don't understand the question.

Scott

[Linda1970]

From my limited understanding, at least 130 degrees, so yes non-raw I'd say.
It's why I don't eat any nuts, except for brown coconuts, because I am unsure of the "rawness" of nuts and mangoes and also a few other supposedly raw foods. If I'm unsure of those live enzymes, then I avoid these foods - simple as that. Works for me, everyone else will find their own way what works for them.

Scott

Why not nuts? I talked to a nut grower (almonds, walnuts) at my farmer's market and asked about their drying process. From what I learned from them, the nuts are truly raw.

[Linda1970]

You're correct and they are tough to find. Easier to find during the season. Try Newharvestorganics mangoes if you can find them.

Scott

Thanks so much, Scott. I'll check them out.

[Halo Aglow]

Luna Lin,
I don't understand the question.

Scott

Sorry, my question is probably hard to understand because I don't really know how to ask it! I had read about enzyme activity in the ripening process of fruit so I was wondering if we see mangos ripe, change colors, soften etc, if that showed if it's truly raw.

[scott]

Linda1970,
You're welcome. They also have a good, informative website.
As far as the nuts - I'm not going to go into it much, except to say that I'm not comfortable with purchasing any of the nuts from anyone and I wouldn't eat them without sprouting and/or soaking them, (enzyme inhibitors), and I very much dislike soaking any of the foods. It just works for me. I'm not smart enough to figure out what works for anyone else. I'll leave that up to others. If you found your nuts and it's working for you, then that's fantastic. That's kind of a weird sentence. Anyways, later.

Scott

[sport]

I am inclined to agree with the suggestion that as the mangos continue to ripen then there must be enzyme activity.
The mere fact that they are "hot water treated" does not mean that they are cooked. It is possible that they are just dunked for such a short while that no damage is done.
The rate of decline of enzymes during heating is progressive and it does not all happen at once. I suggest that the dunked mangos have at least 95% of their enzymes intact and it is better to have 95% of something than nothing so I will not be giving them up (anyway I like them too much).

[Linda1970]

Sorry, my question is probably hard to understand because I don't really know how to ask it! I had read about enzyme activity in the ripening process of fruit so I was wondering if we see mangos ripe, change colors, soften etc, if that showed if it's truly raw.

Good thinking, Luna.

[Linda1970]

I am inclined to agree with the suggestion that as the mangos continue to ripen then there must be enzyme activity.
The mere fact that they are "hot water treated" does not mean that they are cooked. It is possible that they are just dunked for such a short while that no damage is done.
The rate of decline of enzymes during heating is progressive and it does not all happen at once. I suggest that the dunked mangos have at least 95% of their enzymes intact and it is better to have 95% of something than nothing so I will not be giving them up (anyway I like them too much).

Thanks for your input. I probably have to just settle on imported ones too since I can't find domestic ones on-line.