So I've been reading a lot about the importance of soaking raw almonds that have their brown skins still on them (in salt water) to remove the enzyme inhibitors, tannins, etc.... but what then of making raw almond butter? I also understand that nearly all almonds grown in the U.S. are "pasteurized" or heated to some extent and aren't truly raw anyhow... But just out of curiosity, does anyone know if the skin is as important when making raw almond butter? I've tried searching the web and just really can't find an answer... Any help would be greatly appreciated, thanks!!!