Cyanide is a naturally occurring chemical found in certain foods, including almonds. It can be toxic in large amounts, but the levels in almonds are very low and typically safe to consume.
Bitter almonds contain higher cyanide levels compared to sweet almonds. However, sweet almonds, commonly consumed, have very minimal cyanide and are safe when eaten in moderation.
Sweet almonds, the kind most people eat, contain a very small amount of cyanide. The trace amount is not harmful and is easily detoxified by the body when consumed in normal amounts.
Eating large quantities of bitter almonds (over 50) can lead to cyanide poisoning. However, sweet almonds require an unusually high intake to cause any health risk from cyanide.
When consumed in small amounts, your body efficiently detoxifies the cyanide in almonds. The process is effective, and any harmful effects are rare when enjoying almonds in moderation.
Roasting or blanching almonds reduces cyanide content significantly. This makes roasted almonds even safer, as the heat breaks down any remaining harmful compounds.
Before using your stored nuts, give them a quick check for any signs of mold or rancidity. Smell or taste a small amount to ensure they still have a fresh, natural flavor.