- June 25, 2013 at 8:46 am #106698
I don’t really have any trouble with almond butter, but, under the heading of every little helps, I was wondering if blanched almond butter (made with almonds with no skin) would be better?
I figure that when the skin is removed, the vast majority of the mold is also removed.June 25, 2013 at 6:08 pm #106713
Able900SpectatorTopics: 92Replies: 4811
I agree that removing the skins makes sense, but as with most attempts on the diet, unless someone has already tried what you’re talking about, it’s anybody’s guess.
Sorry, but I never tried it myself.
AbleJune 25, 2013 at 6:10 pm #106714
Thanks for your response.
In that case, I guess I’ll keep you all updated 🙂June 26, 2013 at 3:35 pm #106783
Massive failure. The white almond butter on amazon was listed as having just over 5% carbs, but when I received it in the mail it was 20%. I rang amazon and they’ve refunded me my money and told me that they will take the product off sale until it has been reviewed. They told me I could keep the almond butter which I’ve given to my dad.
Unfortunately I cannot draw any conclusions here. I find it odd, however, that it used to be 5% but is now 20%, yet both labels listed ingredients as 100% blanched organic almonds. Very odd indeed!
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