Propylene Oxide (PPO) and Almond Pasteurization
“Propylene oxide (PPO) is a chemical compound used in various industrial applications, including as a fumigant for pasteurizing almonds. Despite being considered a probable human carcinogen by the U.S. Environmental Protection Agency (EPA) and listed as ‘reasonably anticipated to be a human carcinogen’ by the National Toxicology Program, we are intentionally creating Toxic Almonds as food.”
Why PPO is Used in Almond Pasteurization
The use of PPO in almond pasteurization became an industry standard following several outbreaks of salmonella linked to raw almonds in the early 2000s1. To prevent future contamination, the USDA mandated that all almonds grown in California, which produces nearly 100% of the U.S. almond supply, must be pasteurized1. PPO is effective in killing harmful bacteria like salmonella, making it a preferred method for ensuring food safety2.
Health Risks of PPO
Despite its effectiveness in eliminating bacteria, PPO poses significant health risks. As a probable carcinogen, exposure to PPO can potentially increase the risk of cancer12. Additionally, PPO is highly flammable and its fumes are hazardous to human health3. The potential for residual PPO on treated almonds raises concerns about long-term health effects, even though the actual residue levels are typically very low2.
USDA Regulations and Allowance
The USDA allows the use of PPO for almond pasteurization due to its effectiveness in ensuring food safety. The agency balances the immediate need to prevent foodborne illnesses with the potential long-term health risks associated with PPO1. However, the USDA also permits alternative pasteurization methods, such as steam treatment, which do not involve chemical fumigants1.
Importance of Researching Food Toxins
Understanding the chemicals used in food production is crucial for making informed dietary choices. Many consumers are unaware of the potential toxins in their food, which can have significant health implications. Researching and choosing organic options can reduce exposure to harmful chemicals like PPO. Organic almonds, for example, are not treated with PPO and must use alternative pasteurization methods1.
Organic vs. Conventional Almonds
Organic almonds are pasteurized using methods such as steam treatment, which do not involve harmful chemicals1. This makes them a safer option for consumers concerned about chemical exposure. While organic products may be more expensive, the health benefits of avoiding potential carcinogens and other toxins can outweigh the cost.
California Almonds and Pasteurization Methods
By law, all almonds grown in California must be pasteurized1. However, consumers can choose almonds that are pasteurized using steam rather than PPO. Steam pasteurization is a chemical-free method that effectively kills bacteria without leaving harmful residues1.
Final Thoughts
Choosing organic almonds and other organic foods can significantly reduce your exposure to potentially harmful chemicals like PPO. Being informed about the methods used in food production and the associated health risks is essential for making healthier dietary choices. Always look for labels indicating the pasteurization method used, and opt for steam-pasteurized or organic almonds whenever possible.