At 10:37 PM 7/8/97 -0700, you wrote:
>I too eat almond butter.  Most almond butter (including what I make) is
>made from roasted almonds which are higher in digestable carbs than raw
>almonds.  Some caution may be in order if you are trying to maximise
>weight loss or control glucose.  I always spread almond butter on pork
>rinds.  The extra fat and protein fill you up much quicker and lower
>the % of carbs you're ingesting.  The added crunch is a bonus.
>
>To make almond butter:
>Half fill your food processor with plain, unsalted roasted almonds.  Set
>speed on high and let it run until it looks like PB.  Add a handfull of
>nuts at the very end if you prefer the crunchy variety.
>
>Ray Audette
>Author:"NeanderThin:A Caveman's Guide to Nutrition"
>http://www.sofdesign.com/neander
>
>

What about the almond butter from Whole Foods, a health food store, is that OK?