Re: Source for Organic, Skinned, Raw, Whole Almonds

[Guest guest]

you are probably better off with the almonds still having

their skins when you get them in that they will be fresher.

Sorry I don't have a source for the skinned.

I need to tell you I get a chuckle every time I see your email I see

these to giant pink mastiffs standing in someones drive way :-0

> Does anyone have a source for organic skinned, raw, whole

almonds? I

> looked around on the internet and couldn't find a source there. I

> haven't seen them in any of my local stores either.

>

> Thanks for any help you can provide.

>

>

[Guest guest]

Thanks for the repsonse. I've peeled a few almonds and don't seem to

get the reaction (mild pulse increase) I do when I eat them with the

skin on. I don't seem to notice this when I bake with them. I

always soak them first before making them into crispy almonds. I get

the same reaction with a few other nuts I've tried.

The pinksmastiffs name is a play on my last name and the breed. We

have to laugh anytime we look at these dogs - they're still puppies,

but they are SO big. I actually owe a lot to them as they are the

reason we made such significant changes in our diets. After moving

them to a raw, fresh whole food diet, health issues either

disappeared or were diminished greately. Now, my husband and I have

seen improvements in our health.

Thanks again,

--- In @y..., " Dr. Marasco " <mmarasco@c...>

wrote:

you are probably better off with the almonds still having

their skins when you get them in that they will be fresher.

Sorry I don't have a source for the skinned.

I need to tell you I get a chuckle every time I see your email I see

these to giant pink mastiffs standing in someones drive way :-0

[Guest guest]

Hi ,

I had the same reaction to nuts. Then I read that all nuts have a mold on

them (you usually can't see).

Now I soak them in citric acid solutions for about 5 minutes, then either

dehydrate, roast or cook.

I dehydrate them if I am not going to use them right away, and they will

remain mold free for about 2-3 weeks.

Kat

http://www.katking.com

----- Original Message -----

From: " pinksmastiffs " <michelle.pinkowski@...>

< >

Sent: Friday, November 08, 2002 7:20 AM

Subject: Re: Source for Organic, Skinned, Raw, Whole

Almonds

> Thanks for the repsonse. I've peeled a few almonds and don't seem to

> get the reaction (mild pulse increase) I do when I eat them with the

> skin on. I don't seem to notice this when I bake with them. I

> always soak them first before making them into crispy almonds. I get

> the same reaction with a few other nuts I've tried.

>

> The pinksmastiffs name is a play on my last name and the breed. We

> have to laugh anytime we look at these dogs - they're still puppies,

> but they are SO big. I actually owe a lot to them as they are the

> reason we made such significant changes in our diets. After moving

> them to a raw, fresh whole food diet, health issues either

> disappeared or were diminished greately. Now, my husband and I have

> seen improvements in our health.

>

> Thanks again,

>

>

[Guest guest]

>>>>I had the same reaction to nuts. Then I read that all nuts have a mold

on

them (you usually can't see).

Now I soak them in citric acid solutions for about 5 minutes, then either

dehydrate, roast or cook.

----------->kat, do you soak or sprout them for longer periods? do you think

that vinegar or lemon juice would destroy the mold equally as well? i think

they have a pH around 2 or 3. Do you know what the acidity of your citric

acid solution is?

just wondering out loud, but how resistant is nut mold to stomach acid, say,

around pH 2?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

I was suggesting getting them with skins on and taking them off

yourself. Blanching, etc... I didn't mean you had to eat them.

DMM

www.cedarcanyonclinic.com

> you are probably better off with the almonds still having

> their skins when you get them in that they will be fresher.

>

> Sorry I don't have a source for the skinned.

>

> I need to tell you I get a chuckle every time I see your email I

see

> these to giant pink mastiffs standing in someones drive way :-0

[Guest guest]

Hi Suez,

I have not bothered with my pH meter on this. Hulda 's book A Cure For

All Diseases goes into this.

She recommends taking 1 tsp. citric acid to 1 pint water. Soak for a

minimum of 5 minutes. I get my citric acid at 5 pound for about $15.00 so I

tend to add a HEAPING spoonful. You know the old, " Some is good more is

better? " Probably not necessary.

Anyway, I have reactions to these foods within minutes - pounding heart,

weakness, headache, etc. When I use the citric acid I seldom have a

reaction, and when I do it usually can be traced to another food I ate.

I have been through every rotation/elimination diet one can think of, and

nothing was ever conclusive. It might be it was not so much the foods as it

was the mold on the foods.

Nuts are not the only foods - nuts, grains, beans, legumes, etc. Also

fruits and vegetables can develop mold. I put the citric acid in a bottle

with Prill water and spray my salad veggies - seems to work.

I also drink a little ascorbic acid & ACV drink with each meal to help stop

food reactions. These little tricks really seem to help as long as I stay

way from the foods I know I am allergic to like sugar, msg, flour, etc.

Take care,

Kat

http://www.katking.com

----- Original Message -----

From: " Suze Fisher " <s.fisher22@...>

< >

Sent: Friday, November 08, 2002 9:21 AM

Subject: RE: Re: Source for Organic, Skinned, Raw, Whole

Almonds

> >>>>I had the same reaction to nuts. Then I read that all nuts have a

mold

> on

> them (you usually can't see).

>

> Now I soak them in citric acid solutions for about 5 minutes, then either

> dehydrate, roast or cook.

>

>

> ----------->kat, do you soak or sprout them for longer periods? do you

think

> that vinegar or lemon juice would destroy the mold equally as well? i

think

> they have a pH around 2 or 3. Do you know what the acidity of your citric

> acid solution is?

>

> just wondering out loud, but how resistant is nut mold to stomach acid,

say,

> around pH 2?

>

>

>

> Suze Fisher

> Lapdog Design, Inc.

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

[Guest guest]

Thanks, Kat. When I read this, I remembered you posting this info

before. I'm going to give it a shot.

Hi ,

I had the same reaction to nuts. Then I read that all nuts have a

mold on them (you usually can't see).

Now I soak them in citric acid solutions for about 5 minutes, then

either dehydrate, roast or cook. I dehydrate them if I am not going

to use them right away, and they will remain mold free for about 2-3

weeks.

Kat

http://www.katking.com

[Guest guest]

Not to worry, I knew what you meant.

--- In @y..., " Dr. Marasco " <mmarasco@c...>

wrote:

I was suggesting getting them with skins on and taking them off

yourself. Blanching, etc... I didn't mean you had to eat them.

DMM

www.cedarcanyonclinic.com

[Guest guest]

Hi,

I can vouch for almonds and other nuts from www.farmergrown.com. I

get them at the SF farmers market and I've never had almonds so fresh

and crisp. They are not skinned but you can do that easily enough

yourself. If you are reacting to molds (many nuts develop molds

because they sit around in storage bins) then you won't suffer from

these nuts because they are kept in cold-storage. They are not

certified organic but they don't use pesticides or chemicals. And

$4/lb is a good price (even cheaper for larger quantities). The

roasted almond butter is great too.

Cheers,

[Guest guest]

I appreciate your info on this source. However, their website states

that they do in fact use commercial fertilizers. I cut a paragraph

from the Farm History page of their website:

" Van Mourik says his operation does not qualify for organic

certification, " but we have changed a lot; there is hardly anymore

spraying being done. " He still uses commercial fertilizer because he

says the natural stuff - manure - contains too much salt for almond

growing. "

--- In @y..., " Gauntlett " <jonathang@g...>

wrote:

Hi,

I can vouch for almonds and other nuts from www.farmergrown.com. I

get them at the SF farmers market and I've never had almonds so fresh

and crisp. They are not skinned but you can do that easily enough

yourself. If you are reacting to molds (many nuts develop molds

because they sit around in storage bins) then you won't suffer from

these nuts because they are kept in cold-storage. They are not

certified organic but they don't use pesticides or chemicals. And

$4/lb is a good price (even cheaper for larger quantities). The

roasted almond butter is great too.

Cheers,

[Guest guest]

Hi,

I know. Neither he nor I claimed his products were organic. I've

talked with him personally many times. He's told me that seaweed,

which is commonly used as an organic fertilizer, is too salty for the

almond trees. He has said they don't use pesticides; only small

amounts of commercial fertilizer. He keeps the nuts in cold storage,

which makes the nuts much more fresh even compared to 100% organic.

You will barely recognize them as the same thing. Do what you want.

You've gotten a rec from a nutrition-conscious buyer for a small

family grower of almonds. Whether or not you want to try them out is

up to you. By the way I'm not part of this farm, just a satisfied

customer.

Cheers,

>

> Hi,

>

> I can vouch for almonds and other nuts from www.farmergrown.com. I

> get them at the SF farmers market and I've never had almonds so

fresh

> and crisp. They are not skinned but you can do that easily enough

> yourself. If you are reacting to molds (many nuts develop molds

> because they sit around in storage bins) then you won't suffer from

> these nuts because they are kept in cold-storage. They are not

> certified organic but they don't use pesticides or chemicals. And

> $4/lb is a good price (even cheaper for larger quantities). The

> roasted almond butter is great too.

>

> Cheers,

>