Almonds have a mild taste, and help decrease cholesterol.
Almonds are an excellent source protein and they are also impressive in vitamin E (a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen free radicals).
Almonds are obviously gluten-free and there are fabulous recipes that pack these nutritious little powerhouses into divine cakes and crusts. When it comes to nut allergies, they are less allergenic than other tree nuts, especially when blanched (the astringent brown skin removed).
They are also very digestible when made into ALMOND MILK: soak 1/2c overnight, straight in the blender. Blend in the morning and strain through a cloth or nylon bag, squeezing out as much liquid as you can. The remaining can be made into cake bases or pizza crust, and dehydrated in a food dehydrator.
Nuts are delicatessen items and highly nutritious foods for everybody but especially vegans and vegetarians. Itis essential that they be fresh as rancid foods do a lot of harm and no good.
10 - 20 almonds a day deliver minerals, vitamins, and protein.