HealingWell
Search Close Search
☰

Almond butter

Support Forums
>
Crohn's Disease
✚ New Topic ✚ Reply
❬ ❬ Previous Thread |Next Thread ❭ ❭
Posted 9/15/2009 4:08 AM (GMT 0)
Does anyone know if smooth almond butter is considered low residue? Trying to avoid bleeding, thanks.
Posted 9/15/2009 5:05 AM (GMT 0)
It might need to be blanched, because the little brown specks from the skin bother some people.
Posted 9/15/2009 5:45 AM (GMT 0)
Thanks. Is such a product available?
Posted 9/15/2009 8:25 PM (GMT 0)
Hi, if you google it there are loads of sites where you can buy it.  good luck Bev x

Forgot to add i think this is low residue the same as peanut butter as i have a stoma i was told to eat peanut butter to thicken output the smooth one!!

Posted 9/15/2009 8:32 PM (GMT 0)
Just curious to those who eat almond butter, I have a hard time with peanut butter (creamy) it seems to upset me some. Do you think the almond butter would be easier on the system? Thanks!
Posted 9/15/2009 8:35 PM (GMT 0)
It has fiber just peanut butter..or Tahini...not sure if i spelled it wrong..i usually say if it has more than 2 grams of fiber throw it back lol :)
Posted 9/15/2009 8:56 PM (GMT 0)
Nanners,  i haven't tried the almond butter but have used the almond milk as its good if you can't tolerate cows milk i might give the almond butter a go Bev x
Posted 9/16/2009 4:44 AM (GMT 0)
Nanners, they say that peanut butter (and cashew butter) are quite a bit harder to digest than almond or pecan butter (pecan being the easiest). Personally, I prefer the almond butter just because I can buy it rather than making my own :-). Pecan butter has a sweeter taste though, and is fantastic in baked goods.

Rider, here is a brand of blanched almond butter, but it's pretty dang expensive: http://www.digestivewellness.com/itempage-1210-24-32-1677.html . If you have the ambition, you could probably buy some blanched slivered almonds from the bulk bin and process it yourself.

The little skin pieces in the regular might not bother you though, I guess it's just one of those things you have to try and see what happens.
Posted 9/16/2009 5:38 AM (GMT 0)
I make almond butter at work. It's actually very simple to make you can do it yourself.  Buy slivered almonds from the store in the produce section or baking wherever it is. Lightly coat them in olive oil, salt (if you want), then roast them at 350 degrees for 5 minutes or until they are a golden color.  Let them cool completely, and throw them in a food processer.  Add olive oil as

needed to get a creamy texture. Simple!!  It will stay fresh for 3 weeks, and does NOT need to be refridgerated, but if you do chill it, the self life is around 4 weeks.

 

Same goes for all nut butters, I'll never again waste my money on jiffy pb.  Its so simple to make your own, and it doesn't have all the nasty crap others do.

Posted 9/16/2009 7:52 PM (GMT 0)
Great info everyone, thanks!
Posted 9/16/2009 8:08 PM (GMT 0)
even a small coffee grinder would do the job well if your using small amounts.
tess
✚ New Topic ✚ Reply