Source for walnuts that are not rancid?

Speaking of nuts, the following is not widely known by consumers and may be of interest to some of you.

About 25 years ago there were salmonella outbreaks linked to almonds and since 007 all almonds produced and sold in the US as "raw" must be either pasteurized or fumigated with PPO as both methods kill salmonella.

Pasteurization oxidizes the oils in the almonds and makes them turn rancid very easily. Pasteurization also reduces the water content of the almonds, thus increasing their fat content by weight. The taste and texture along with the nutrient content of the almonds is also negatively affected. Raw almonds labeled as "organc" are heat-treated as fumigation is not an option for foods labeled as "organic." The problem with fumigation is that the chemical used, PPO, is classified as a likely carcinogen.

What almonds to buy?

1. Fresh off the farm. They don't have to be treated. There is a very small risk of salmonella contamination.
2. Imported raw almonds from a country where they do not treat raw almonds. Again, there is a small risk of salmonella contamination.
3. Organic raw (raw in name only) almonds that have been pasteurized. The safest option but a somewhat nutritionally inferior product with inferior taste.
4. Raw almonds that have been fumigated with PPO. There is a potential risk due to the use of PPO.

The choice is yours and results invariably in a compromise.

So far, among "nuts." only almonds are affected by the requirement of pasteurization or fumigation. Other nuts will surely follow the "industry standard." Other foods like dried fruit and spices are frequently treated with PPO.
 
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My last home was on 5 acres and 2 of them are wooded. It has black walnut trees and I let a co-worker have them and hunt mushrooms on it.


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where we buy ours:


and sometimes from here:

 
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