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Almond flour--use only sparingly--? as you would include other nuts?

Commented on September 13, 2013
Created September 13, 2013 at 7:03 PM

It occured to me that in eating nuts sparingly, I never considered my almond flour consumption. As it is really just ground up almonds, should it be used sparingly as well, if weight loss is the goal?

10ec51c0e6e41939215a55316ad3d0b7

(40)

on September 13, 2013
at 10:57 PM

Yes, preferably soaking raw nuts, and then roasting. I don't eat nuts very often and I think it's a hassle, so I don't have much experience with it but I've read about it :)

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3 Answers

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3b50193e196e738719f6e8b6c1c2d40e

(10)

on September 13, 2013
at 10:44 PM

Soaking nuts? I'll have to check that out. Does it get rid of the phytates?

10ec51c0e6e41939215a55316ad3d0b7

(40)

on September 13, 2013
at 10:57 PM

Yes, preferably soaking raw nuts, and then roasting. I don't eat nuts very often and I think it's a hassle, so I don't have much experience with it but I've read about it :)

0
10ec51c0e6e41939215a55316ad3d0b7

on September 13, 2013
at 10:22 PM

Definitely use sparingly. Nuts that are not soaked and sprouted have more phytates than grains. They are also packed with inflammatory omega 6's. Personally I use white rice flour and coconut flour if I really want something baked. For weight loss, baked goods can be really calorie dense and addicting since you generally have to add fat and sweetener.

0
Medium avatar

(238)

on September 13, 2013
at 07:48 PM

To me it is better than the alternatives if you must have some kind of food that requires crust or dessert like taste. I was over doing Almond butter and it was clearly keeping me from losing weight, so I've cut way back.

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