Rethinking Almond Flour

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I’ve had this nagging something about almond flour. So. I did a bit of research. Here’s what I find: “Okay, quick chemistry reminder. Saturated fats have single bonds between all the carbon molecules of the fatty acid chain. Monounsaturated fats have one double bond replacing a single bond in the carbon chain. Polyunsaturated have more than one double bond in the carbon chain.

Double bonds are more unstable than single bonds. The more double bonds in a fatty acid, the more unstable it isĀ (polyunsaturated is the least stable, followed by monounsaturated, followed by saturated being the most stable). When the double bonds break, the fatty acid undergoes a process calledĀ oxidation.

Processing, heat, light and pressure all cause these double bonds to break. Raw (or soaked and dehydrated) almonds have their polyunsaturated fats intact, and so the only fat issues are those discussed in the previous section. ButĀ putting almond flour in a hot environmentā€“like an ovenā€“is going to break some of those double bonds and create oxidized fatty acids.

Why are oxidized fats bad? In a nutshell,Ā oxidized fats = free radicals. Free radicals = cell damage.Ā Of course, we will inevitably have some free radicals in our body. Fortunately, we can consume sources of antioxidants (like fresh fruits and veggies) to combat free radical damage. ButĀ if too much oxidized fats, like from large amounts of almond flour, are consumed, our body is depleted of antioxidants and damage to body cells ensues.” From Empowered Sustenance

I’ll have to add this one to my list of resources. She’s right. Time to reacquaint myself with coconut flour.

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