Earth Herbal

Just a quarter cup of almonds contains nearly 25 percent of your needed daily value of the important nutrient magnesium, plus is rich in potassium, manganese, copper, the antioxidants vitamin E and selenium, and calcium. In fact, a quarter cup of almonds has almost as much calcium as a quarter cup of milk.
They’re also great for the colon. An animal study on the effects of almonds on colon cancer found that animals (which were exposed to a colon-cancer-causing agent) given whole almonds had fewer signs of colon cancer than animals given almond oil or no almonds. Researchers suspect the benefit may be due to almonds’ high fiber content.
Plus, almonds are one of the best nuts for lowering cholesterol because 70 percent of the fat they contain is the healthy monounsaturated variety, which has been shown to help clear arteries.
Almonds are rich in vitamin E, which helps to reduce the production of prostaglandins that may contribute to cramps and breast tenderness. This from an article about menstrual stresses.
Certain foods are known to enhance or dampen sex drive. For instance, while high-carb meals like pasta will likely put you to sleep, the following foods may bolster your libido:
Almonds
Avocados
Celery
Chili peppers
Chocolate
Oysters
Figs
Nutmeg
These tasty nuts are rich in manganese and copper, both of which are essential cofactors of an enzyme called superoxide dismutase. This enzyme helps keep energy flowing by inhibiting free radicals inside cells’ mitochondria (the energy-producing area of cells). Plus, they also contain riboflavin, another important component of energy production.

There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds. The kernel of the former contains a fixed oil and emulsion. As late as the early 20th century the oil was used internally in medicine, with the stipulation that it must not be adulterated with that of the bitter almond; it remains fairly popular in alternative medicine, particularly as a carrier oil in aromatherapy, but has fallen out of prescription among doctors.

The bitter almond is rather broader and shorter than the sweet almond, and contains about 50% of the fixed oil which also occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on a soluble glucoside, amygdalin, yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde. Bitter almonds may yield from 4–9 mg of hydrogen cyanide per almond. Extract of bitter almond was once used medicinally, but even in small doses effects are severe and in larger doses can be deadly; the cyanide must be removed before consumption.

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. Sweet almonds are used in marzipan, nougat, French macaroons, Financiers, baklava and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste. The young, developing fruit of the almond tree can be eaten whole (“green almonds”) when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, and is available only from mid April to mid June; pickling or brining extends the fruit’s shelf life. A popular snack in parts of the Middle East, they are eaten dipped in salt to balance the sour taste.

In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (αμυγδαλωτά). Because of their white colour, most are traditionally considered “wedding sweets” and are served at wedding banquets.

In China, almonds are used in a popular dessert where they are mixed with milk and then served hot. In Indian cuisine, almonds are the base ingredient for pasanda-style curries. Badam Halva is a sweet made from almond with some added coloring. Badam flakes are added to many sweets (such as sohan burfy) and are usually visible sticking to the outer surface.

Almonds can be processed into a milk substitute called almond milk; the nut’s soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice, for lactose intolerant people, vegans, and so on. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of soymilk and some of which actually use no heat, resulting in “raw milk” (see raw foodism).

The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world. Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrón.

“Oleum Amygdalae”, the fixed oil, is prepared from either variety of almond and is a glyceryl oleate, with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. It may be used as a substitute for olive oil.

The sweet almond oil is obtained from the dried kernel of the plant. This oil has been traditionally used by massage therapists to lubricate the skin during a massage session, being considered by many to be an effective emollient. It is a mild, lightweight oil, rich in unsaturated fats and essential fatty acids which is easily absorbed into the skin. Used to make many natural skin care products, it is very high in omega-3. Almond oil is also used as a wood conditioner of certain woodwind instruments such as the oboe and clarinet.

The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and cookies (biscuits) for low-carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. Almond flour is gluten-free and therefore a popular ingredient in cookery in place of wheat flour for gluten-sensitive people and people with wheat allergies and coeliac disease. A standard serving of almond flour, 1 cup, contains 20 grams of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.

Almonds are a rich source of Vitamin E, containing 24 mg per 100 g. They are also rich in monounsaturated fat, one of the two “good” fats responsible for lowering LDL cholesterol.

Claimed health benefits of almonds include improved complexion, improved movement of food through the colon (feces) and the prevention of cancer. Recent research associates the inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins.

A controlled trial showed that 73g of almonds in the daily diet reduced LDL cholesterol by as much as 9.4%, reduced the LDL:HDL ratio by 12.0%, and increased HDL-cholesterol (i.e., the good cholesterol) by 4.6%.

In Ayurveda, an ancient system of health care that is native to the Indian subcontinent, almond is considered a nutritive for brain and nervous system. It is said to induce high intellectual level and longevity. Almond oil is called Roghan Badam in both Ayurveda and Unani Tibb (the Greco-Persian System of Medicine). It is extracted by cold process and is considered a nutritive aphrodisiac both for massage and internal consumption. Recent studies have shown that the constituents of almond have anti-inflammatory, immunity boosting, and anti-hepatotoxicity effects.

Because of cases of Salmonella traced to almonds in 2001 and 2004, in 2006 the Almond Board of California proposed rules regarding pasteurization of almonds available to the public, and the USDA approved them. Since 1 September 2007, raw almonds have technically not been available in the United States. Controversially, almonds labeled as “raw” are required to be steam pasteurised or chemically treated with propylene oxide. This does not apply to imported almonds, or to almonds sold from the grower directly to the consumer in small quantities.

The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and cookies (biscuits) for low-carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. Almond flour is gluten-free and therefore a popular ingredient in cookery in place of wheat flour for gluten-sensitive people and people with wheat allergies and coeliac disease. A standard serving of almond flour, 1 cup, contains 20 grams of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.

And now for the sources:
Sixwise.com
Sixwise.com
Sixwise.com
Sixwise.com
And Finally:Wikipedia