Few people know about the high quality of almonds as a food, and they are hardly ever used by anyone who lives in the country. Almonds were quite expensive during the Second World War and so they went out of vogue. It is quite understandable that their excellent nutritional value has also been forgotten. However, almonds are cheaper today and it is well worthwhile reconsidering their food value. No doubt they will then receive more credit than they do at present.
About a quarter of the total weight of an almond consists of a high-quality protein and approximately 60 per cent is a fine oil, the almond oil. This oil can be recommended to liver patients who may not be able to tolerate any other fat. Almonds are also rich in minerals, especially potassium and calcium. They also contain valuable magnesium and, last but not least, nerve-nourishing phosphates.
It is necessary to masticate almonds thoroughly if the body is to digest them and obtain the full benefit. A particularly practical way to eat almonds is in the form of a puree. This is easily digested and assimilated and can be recommended to anyone who has problems with the liver and pancreas. Pour the almond puree into a blender to make almond milk, a nourishing drink that is rich in vitamins and easily digested.
*1064/28/1*
