When you’re trying to make better food choices, and really putting in the effort toward turning your health around, it can get frustrating and confusing when you don’t see results. There are so many nuances that need to be considered, and it can be a full-time job to stay on top if it all. Almonds can be one of those triggering foods that are holding you back from healing.
Almond milk is a popular go-to when people stop drinking dairy milk. Almonds are also thought of as a healthy snack to grab when you’re on the go because it contains nice amounts of protein, fat, and fiber to curb sugar cravings. Almond flour is super popular in paleo and gluten-free baking. In small quantities almonds can be alright, but only if they are consumed in the proper way.
Almonds are high in oxalates and lectins. Both of those issues deserve their own articles, and I’ll do a write-up in the near future, but for now I’ll just share a few simple concepts. Oxalates prevent your body from absorbing calcium and can lead to kidney stones. Lectins are basically antinutrients that prevent our bodies from absorbing nutrients. In almonds, the lectins are in the skin, so sprouting them will remove most of the lectins. By sprouting, I mean soaking for 12-24 hours so the skin falls off. Almonds are also high in phytic acid which also inhibits nutrients absorption.
The moral of this short story is not to avoid almonds at all costs, but just to consume them in moderation, and only after they have been sprouted. MALK makes a great organic almond milk that has been sprouted. But remember, that only reduces lectins. There are still oxalates, and phytic acid to consider. I say it all the time, but this is a perfect example of why I recommend not eating the same foods everyday. Everything in moderation.