Almonds are both my favorite snack and trail food. In fact, lately I seldom eat anything else between meals or on trails.
Unlike some other tasty nuts like cashews, almonds are much lower in carbohydrates, which are the part of our diet that is almost solely responsible for raising our blood sugar level. Nothing else in our diet is more important for managing our diabetes than keeping that level in check.
Some other nuts have a somewhat more favorable ratio of those super-healthy monounsaturated to polyunsaturated fats than almonds. But I avoid them as a matter of taste. I can eat macadamia nuts nonstop until the container is empty, but my body gets so full that I can easily put on a few pounds. On the other hand, I don’t particularly appreciate the taste of other healthy nuts like pecans or walnuts.
As a trail food nothing can compare with any sort of nuts. They can withstand rough handling in our packs and require no refrigeration. But when I’m at home, I keep my snacking almonds in the freezer. Raw almonds are sometimes too soft for my taste, but eating them right out of the freezer gives them that degree of crunch that I appreciate.
Two big reasons why almonds have become my only snack and trail food are weight loss and diabetes. After traveling almost all summer, I’m struggling to take off the last few pounds that I gained on my trips. I stick with almonds for my diabetes because they are one of the most carb-friendly snacks.