Naturally Occurring Cyanide Almonds contain a compound called amygdalin, which can break down into hydrogen cyanide when metabolized. However, this occurs in very small amounts.
Bitter vs. Sweet Almonds Bitter almonds, which are used to make almond oil and some flavorings, have significantly higher levels of amygdalin compared to sweet almonds, which are typically consumed raw or roasted. Bitter almonds are not typically eaten raw due to their cyanide content.
Safe Consumption Levels For sweet almonds (the kind you typically eat), the cyanide content is extremely low and not harmful. A handful of almonds contains such a small amount of cyanide that it doesn't pose a risk to health.
Cyanide in Toxic Doses In theory, one would need to consume around 50 to 70 bitter almonds at once to experience cyanide poisoning, far more than you'd typically eat. However, sweet almonds contain such low levels of amygdalin that they're considered safe.
Regulation and Processing Sweet almonds are heavily regulated and processed to ensure they are safe for consumption. Bitter almonds are often processed to remove most of the cyanide before use.
In conclusion, sweet almonds contain only trace amounts of cyanide, making them safe to eat in normal amounts
If you're consuming bitter almonds or almond-derived products, they are usually processed to remove harmful levels of cyanide.