the 2nd stage of AIDS wrote:

> http://www.newstarget.com/021776.html
>
> http://www.newstarget.com/021781.html
>
> -----------
>
> summary: California is set to label cooked almonds as raw,

BS. Those almonds will be Pasteurized, not cooked. What's so ****ing
special (much less scientific) about 108-degrees F? How many days does
California get temperatures higher than that, and what if your precious
"raw" almonds are shipped without refrigeration across 110+ degree
deserts? ****.

> deceiving the public.

"Deceiving" comes from ****tards like the author of the first article
you linked. "The food community"?

Raw foods are widely understood by virtually the entire food
community...

WTF is he talking about, douchebag? What is it with silly leftists and
their endless babble about "this community" and "that community" when
something like "PEOPLE WHO EAT FOOD" would suffice? What a bunch of
braindead ****s.

> The fuzz is not so much the cooking as it is
> the mislabeling aspect.

There's nothing misleading or mislabeled about Pasteurization, numbnuts.
It's done for safety. How many human babies would have to die from food
poisoning before you'd take it as seriously as you do frog deaths from
rice production?

> Become an informed consumer now by
> accessing the above-mentioned links... It's your health.

Hahaha. This is better information for consumers since it shows there
will be exemptions so people can still buy unpasteurized almonds:

Why was a food safety plan necessary?

In the past 5 years, the almond industry experienced two food safety
incidents in which *raw almonds* were recalled due to the presence of
*Salmonella*. While contamination in almonds is not common, the
industry determined that aggressive measures were necessary to prevent
any other occurrences. Research was needed to develop more effective,
practical technologies for reducing potential contaminants in almonds.
It was also important for the entire industry to adopt these food safety
measures in order to provide the safest and highest quality product
possible for consumers. The “Action Plan” accomplishes both of these goals.

Do all almonds have to be pasteurized?

In order to provide the assurance to consumers that the California
almond industry is taking every precaution to provide the safest,
highest quality almonds in the world, almond suppliers must have the
certainty that all almonds reaching consumers have undergone a minimum
4-log reduction treatment. Therefore, pasteurization at the handler
level is required on shipments of raw almonds with the following
exemptions: (1) shipments of untreated almonds directly to approved
Direct Verifiable (DV) users within North America (U.S., Canada & Mexico
which must be labeled as “unpasteurized” on all bulk packaging (e.g.
cartons, boxes, tote bags, etc.) and (2) shipments to export markets not
within North America which must be labeled as “unpasteurized” on all
bulk packaging (e.g. cartons, boxes, tote bags, etc.) . In this way all
customers of California almonds, worldwide, will either receive
pasteurized product or will be advised through labeling that the product
they are receiving is unpasteurized and requires further treatment.

http://www.almondboard.com/Programs/...ItemNumber=450

You ignorant little ****.