Apparently dry-roasting/toasting almonds can alter their fat content by not only decreasing healthy-fat content (monos) but by turning a portion of the healthy fats into saturated fats. On top of that, I've heard roasting decreases nutrient content. Again, I'm not saying this is 100% fact. I really don't know. But it is word on the street.
Why does this happen: Specifically, roasting almonds at high heat (more than 175 degrees F) changes chemical bonds in the nut causing monosaturated fats break down. Additionally, high heat causes degradation of vitamin B & E content. Roasting at low temps below 175 for a long time can offset these effects, but unless you roast them yourself, who knows what temp they roasted those nuts you bought at the store.
On the flip side, I read that roasting doesn't significantly alter the macro- and micro-nutrient content of nuts at all and the roasted/toasted kind are just as healthy as raw: Fat content (mono, poly, etc) stays the same and the biggest change is a slight loss in water content.
Ughhh.... This is the problem with searching on the Internet. Everyone is an expert and everyone has an opinion... all of which are different.
So: Have you guys heard anything about this? What are your thoughts/opinions? is this crazy talk or does anyone know if there's some validity to this?!
At any rate... I guess dry-roasted or raw almonds are better than choosing an Almond Joy bar, mmm.
Btw: Check out the latest issue of Triathlete Magazine (august) -- I'm in there a couple times :)