Types of Almonds:

• Raw Almonds: Nutrient-dense, commonly eaten raw or used in cooking and baking.

• Roasted Almonds: Roasting enhances flavour, but high heat can reduce some nutrients.

• Activated: Soaked and dehydrated to reduce phytic acid and enzyme inhibitors, improving digestibility and enhancing nutrient absorption (e.g., minerals like zinc, magnesium, and calcium).

Best Storing Methods:

• Airtight Container: Store in a cool, dry place or refrigerate to extend shelf life.

Best Sourcing Methods:

• Organic & Raw: Choose organic almonds for the best quality and nutrient content.

Medicinal Benefits:

• Heart Health: High in monounsaturated fats, which support heart health.

• Antioxidant-Rich: Contain vitamin E, which protects cells from oxidative damage & improves skin health

• Bone Health: Rich in magnesium and calcium, supporting nervous system health, bone density.

Nutrient Retention and Cooking Methods:

• Activated: Activated are easier to digest and allow for better absorption of nutrients, such as zinc, magnesium, and calcium, due to the reduction of phytic acid and enzyme inhibitors.

• Raw Consumption: Best for preserving vitamin E and healthy fats.

• Light Roasting: Enhances flavour but can reduce some heat-sensitive antioxidants.