(This article was originally posted in Sep. 2017 on old website.)
ALMONDS are tricky, more you know about, more questions arise. First of all, there are roasted and raw almonds available in the market.
Some of Vegan Milk lovers say it has to be raw to make almond milk, but personally it is fine either way in terms of flavor. If I could get very fresh raw almonds, I do prefer raw because less procedure is better. However, it isn’t very easy to find raw almonds that are from reliable sources. Almonds are extremely easy to get soiled, in deed, there were several cases of bacterial food poisoning from raw almonds in the past. Quality control is the key and in my opinion I like choosing non-mega brands with smaller facilities with caring producers.
This is the top reasons that most of almonds are roasted and so salty (plenty of refined salts are added as a preservative) for the food poisoning safety. If dried fruits are added together, it’s even worse, coated with other types of preservatives and crazy additives. I usually purchase safe nuts and dried fruits separately and put them together right before snacking.
BTW, some brands say “Non-GMO” on package for your information, but not necessary with the certified logos. Why? Because luckily GMO almonds don’t exist…… at least yet.