AMAZING ALMONDS

Almonds are a wonderful addition to any diet. Each small seed contains a large concentration of nutrients and healthy fiber.  About 1/5 of their weight is protein. 

The almond is actually a member of the plum family and is a close cousin to the apricot, cherry, nectarine, peach, and plum.  Rich in dietary fiber, vitamins, and minerals, almonds are a source of sustainable energy.  Almonds contain nutrients from the B-complex group -- riboflavin, niacin, thiamine, pantothenic acid, vitamin B-6, and folates. These vitamins act as co-factors for enzymes during cellular substrate metabolism.  Almonds also are an excellent source of vitamin E which is a powerful lipid soluble antioxidant required for maintaining the integrity of cell membrane of mucus membranes and skin.  It provides protection from harmful oxygen free radicals. Almonds are a reliable source of mono-unsaturated fatty acids. Oleic and palmitoleic acids in almonds assist in lowering LDL ("bad" cholesterol)  and increase HDL ("good" cholesterol), promoting a healthy blood lipid profile.  Recent research studies suggest that foods rich in monounsaturated fatty acids help prevent coronary artery disease and strokes. Also, almonds alkalinize the blood, and help balance the acidity in many of the foods we eat. In addition, almonds are a prolific source of minerals like manganese, potassium, calcium, iron, magnesium, zinc and selenium.

Also almonds are gluten-free and lactose-free, making them a healthy alternative for people with celiac disorder or allergic reactions to milk, wheat, and gluten.  Although allergists often classify the almond as a tree nut (and it is possible to be allergic to almonds)  many people who are able to eat peaches or the other foods in the prunus botanical family can enjoy almonds without an adverse reaction, benefiting from their high-integrity nutrition.    

Almonds, like all seeds and nuts, can be made even more healthful with soaking and sprouting. The almond has an enzyme-prohibiting compound in its skin which slows digestion, but it is broken down and wicked away during the soaking process.  Since almonds are dense nuts, they should be soaked for 6 - 12 hours. Drained and rinsed, almonds can be stored in the fridge for at least a week.  Plump with fresh water, the almonds sprout (begin the germination process) which increases the bio-availability of nutrients and facilitates their digestibility as metabolic change at a cellular level initiates the breakdown of complex compounds into their more simple components. Soaked and sprouted almonds have a light, delicately sweet flavor, a slightly crunchy texture and an easily digested matrix of enzymes, vitamins, and minerals.

Coming soon:  Making Almond Milk