Almonds and pasteurization
Just a question about almonds...
Unless you are buying them directly from farmers or buyers clubs, it seems that most all other almonds in stores have been pasteurized via PPO (propylene oxide) or by steam.
Is it still useful to go through the steps of soaking/drying them since they are not truly "raw" nuts anymore and many of the enzymes are destroyed? Does soaking them remove anything that pasteurizing doesn't?
Are almonds that have been treated like this even able to be sprouted?
Sorry for the multiple questions - just new and a bit confused!