(This article was originally posted in Sep. 2017 on old website.)
Almonds are tricky, more you know about, more questions arise. Not only munching them as a snack, I like drinking homemade Almond Milk.
To select almonds you’ll face two types of them in the market; roasted and raw.
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 fresh raw almonds, I do prefer raw. 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 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 additives. I usually purchase safe nuts and dried fruits separately and put them together right before snacking.
By the way, some brands say “Non-GMO” on package for your information, but not necessary with the certified logos. Why? Because GMO almonds don’t exist, at least, yet.