Tag: Blanched almonds

While almonds are undeniably a nutrient-dense powerhouse, with a one-ounce serving providing 50% of the daily value for antioxidant-rich vitamin E, how you consume them can affect the specific health benefits you receive. The decision of eating almonds with skin or without hinges on a trade-off between maximizing certain beneficial compounds and optimizing for digestive comfort and taste.

According to a study published in *Food Biophysics*, roasting significantly improves the disintegration rate of almonds during in vitro digestion, particularly when mechanical forces are present. This suggests that cooking can, in fact, help make almonds easier to digest for many people.

Almond skins contain a high concentration of beneficial antioxidants, including polyphenols, but also antinutrients that can hinder absorption. This often leads many to question: **should we eat the outer layer of almonds?**

Lectins are naturally occurring plant proteins that have gained significant attention in the health and wellness world. Found in many plant foods, including almonds, their presence in almond butter is not always straightforward and is determined primarily by the processing method. This distinction is crucial for those concerned about antinutrients.

Research has consistently shown that nuts, including almonds, have a positive impact on cholesterol levels. When considering blanched almonds for heart health, the answer is a resounding yes: they contain powerful nutrients that help lower LDL ("bad") cholesterol and improve overall cardiovascular function.

According to a 2022 meta-analysis, regular almond consumption helped reduce inflammation in the body. The question, however, remains whether this beneficial effect extends to blanched almonds, where the skin has been removed. This article explores if blanched almonds are inflammatory and how their nutritional profile compares to their unblanched counterparts.

The manufacturing process for commercial almond milk, including Almond Breeze, uses a pasteurization technique that includes blanching to ensure the product's safety and create its signature smooth consistency. In fact, the company behind Almond Breeze confirms they use blanching as one of their approved pasteurization methods.

Almonds are widely celebrated as a nutritional powerhouse, packed with healthy fats, protein, and essential minerals. Yet, a frequent point of confusion is whether to consume them with or without their brown outer skin. The answer to which almond is best with peel or without peel depends on your digestive health, nutritional priorities, and culinary needs.

According to manufacturers and customer reviews, almond milk made with blanched almonds is often described as having a cleaner, smoother, and less bitter taste than versions made with unpeeled almonds. This is because the skin, which contains tannins, is removed during the blanching process, resulting in a cleaner flavor profile. For those seeking this specific quality, finding the right brand can elevate their plant-based beverage experience.

According to transcripts from Dr. Gundry, the peels of regular almonds contain a lectin that can cause reactions in many people, which is a key point in understanding what Dr. Gundry says about almonds. This lectin, a plant-based protein, is a central issue in the Plant Paradox diet, and it influences his recommendations on nut consumption, especially for individuals with gut sensitivities or autoimmune conditions.