The dangers of almond flour
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Almond flour is mainly used to make things like breads, pancakes, cookies, muffins and cupcakes. Due to the fact that there are more and more people who want to avoid gluten and wheat, the sales of almond flour have increased in recent years. Many people also think it is very tasty because of its mild and creamy taste. While almond flour, like almonds, is high in healthy substances and fiber, it also has some unhealthy drawbacks that you may not soon realize.
Easy way to eat way too many almonds
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Did you know that two slices of almond flour bread quickly contain 40 whole almonds, which equates to approximately 260 calories? And did you know that a normal almond flour pancake can easily contain 30 whole almonds, good for about 200 calories? If someone were to just eat whole almonds, they probably wouldn't eat nearly as many at one time! That is why it is important to consume pasta made with almond flour very sparingly, because otherwise you will quickly end up with too many almonds with all its consequences. Unfortunately, it is often very difficult to stay away from those delicious almond flour recipes and it is also difficult to estimate exactly how much you can eat!
Serious consequences of eating too much almonds and almond flour
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Almonds, and therefore almond flour, are quite rich in polyunsaturated omega-6 fatty acids, which the average Westerner gets too much of anyway. The COX protein (cyclo-oxygenase) in our body makes these omega-6 fatty acids substances that promote inflammation in our body. But in addition, almonds / almond flour also contain antinutrients such as lectin and phytic acid that make it difficult for us to digest the nuts. Almonds and flour are also known for their high content of oxalates (other antinutrients), which, in combination with calcium, put a strain on the kidneys and can cause kidney stones.
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45 minMain dishRed cabbage, mild olive oil, quinoa plus, forest outing, lemon, sesame oil, soy sauce less salt, Bio Today tahini white in pot, tap water,grilled red cabbage with quinoa salad -
30 minDessertBrie, Roquefort, port salut, gruyere, Camembert, walnut, garlic, thyme, honey, grape, baguette, Red onion, red grape, raisins, Red wine, Red wine vinegar, Brown sugar,generous cheese plate with onion marmalade -
30 minDessertFull Milk, whipped cream, macaroon, custard powder, vanilla sugar, sugar, protein, amaretto, almond liqueur, basic recipe cooking pears,macaroon pastry with casserole
Almond flour is sensitive to oxidation
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The omega-6 polyunsaturated fatty acids in almonds are sensitive to heat, light and oxygen. When these fatty acids are exposed to them for too long, they will oxidize or go bad. Not only does this reduce the nutritional value of the fats, it also creates free radicals.
Note: almond flour still contains antinutrients
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Many people mistakenly think that if the skin is removed as is the case with almond flour, all antinutrients are gone, because they would only be in the skin. Unfortunately, this is oversimplified: although the majority of antinutrients are in the skin, the remaining almonds in the almond flour also contain enough to cause the aforementioned problems. If you have whole almonds, it is also better to soak them overnight before consuming so that you can wash away the antinutrients a little more.
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Many people mistakenly think that if the skin is removed as is the case with almond flour, all antinutrients are gone, because they would only be in the skin. Unfortunately, this is oversimplified: although the majority of antinutrients are in the skin, the remaining almonds in the almond flour also contain enough to cause the aforementioned problems. If you have whole almonds, it is also better to soak them overnight before consumption so that you can wash away the antinutrients a little more.