Microblog: Low Magnesium in Salmon Is Better Than the Antinutrients in Almonds

Technically, gram for gram, magnesium IS higher in almonds.

⚠️But this is where in nutrition, context matters (and what is rarely shared in standard nutritional care).

💦Many argue that if we soak and sprout nuts, they are safer to eat, as many of the antinutrients are removed.

📖It’s true to a certain extent (but not fully) and why I shared a chapter in @CarnivoreCure about the proper preparation of plant-base foods (chapter 7).

⛔️In 2007, after 2 salmonella outbreaks from almonds, the FDA, USDA and the Almond Board of California proposed mandatory sterilization of almonds.

And it passed.

⚠️Most of the almonds in the U.S. and Canada, even raw almonds, are now pasteurized but can still be listed as raw.

☣️Typical farmers use propylene oxide (PPO) to sterilize almonds (pasteurize)-a chemical classified by the EPA as a probable human carcinogen.

🚨PPO is banned in the EU, Mexico and many other countries.
But PPO is used on many other nuts, spices and cocoa powder.

👨🏼‍🌾Raw farmers can steam treat their almonds but many use the PPO variety.