I know people have mixed feelings about almond butter... lots of omega6s, ok in moderation if you're not trying to lose weight, etc.
Assuming you want to eat some.... raw or roasted?
never eat roasted almonds. only eat truly raw almonds.
macadamias are the only nuts I would eat roasted.
Edit: To address comments below...
I buy truly raw almonds from Organic Pastures and soak them for 24 hours. Then dehydrate them. This removes most of the phytic acid and keeps them raw. Then I make almond butter. If you try to soak pasteurized almonds, they will turn rancid and start getting black spots on them. This happened to us so I know it's true. That never happens with the almonds from OP.
As for roasting, I say there's no need to aggravate the already fragile PUFAs. I think I might rather eat them raw and deal with the phytic acid versus oxidized poly.
probably doesn't make much difference since "raw" isn't exactly raw anyways. At least in California where I live, "raw" almonds are still pasteurized. I get almonds from the farmers market so that I know that they are in fact raw and fresh, rather than sitting on a shelf for 6 months. If I want almond butter, I just throw em into the food processor for a few mins.
But like you said, almonds are so high in omega six that they should be eaten in moderation. One thing you can do is to buy the natural versions that have the oil separated at the top. Just pour away the oil. I know this is where a lot of the flavor is, but it is also where most of the omega 6s are. Actually, the result when you do this is a thicker, and in my opinion, better textured almond butter.
It's tricky. Nuts have a lot of toxins so they should be processed in some way to reduce these. It would be best to buy raw almonds, soak them yourself, roast them if that's how you like them (optional) and then make almond butter out of them with a food processor. Roasted without soaking may be better than raw without soaking but I'm not sure. Between two store brands, I would go with roasted because the cooking may have reduced toxin levels but, of course, you also have the question of oxidized omega-6 PUFAs from the processing with heat so I don't know. Make it yourself from scratch if you can, otherwise, I don't think it makes a difference as long as you don't eat tons of store bought almond butter.
I'm gonna actually answer based on taste rather than arguing over which is better for you or the definition of "raw".
I've tried both Trader Joe's regular and raw crunchy unsalted almond butter and something about the raw almond butter keeps me coming back for more when usually i'd be done with the roasted stuff, the texture is amazing also. Roasted almond butter tastes similar to peanut butter, but the raw stuff is different and much better in my opinion.
I usually bought raw unsalted almond butter from Trader Joe's. On the few occasions it wasn't available, I bought roasted. Raw tastes more... OK, the only way I can really explain this is by saying back in the day (which wasn't so long ago), I always preferred cookie dough raw compared to cookie dough that had been baked into cookies. Binges would consist of those uncooked tubes of dough, eaten end to end, instead of packaged cookies.
It was the same way with raw almond butter vs. roasted.
I use past tense because I finally wised up and stopped buying almond butter. Going through three jars a week added up awfully quickly.
Don't know if anyone here has ever heard of Edgar Cayce, sometimes known as the father of holistic healing in the United States. Cayce said that 5 almonds a day is a powerful protectant against Cancer. I don't recall him ever saying anything about roasted -- I've always assumed it was only raw almonds that qualified, but that's just my guess.
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