The almond is an edible seed that grows on the tree, Prunus dulcis, commonly known as the almond tree. Almonds are native to the Middle East but the United States is now the world’s largest producer.
Almonds are a source of vitamin E, copper, magnesium and high quality protein. They also contain high levels of healthy unsaturated fatty acids and a lot of bioactive molecules, such as fiber, phytosterols, and antioxidants, which can help prevent heart disease.
It is best to eat raw, unpasteurized almonds. The almonds, just like other food, lose their enzymes when they are heated. Also soak almonds for 48 hours, in a quart jar, dumping out the water and rinsing them every 12 hours. This takes away the phytic layer, which the keep invaders away. Soaking the almonds, like other nuts and seeds, takes them from a bad acidic state to a good alkaline state and makes their nutrients more available. Soaked almonds are not as hard so they taste better. — See authoritynutrition.com