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.

⚠️And steam treating is not technically raw.

⚠️And this doesn’t even consider the water burden of growing almonds or the GMO variety that uses herbicides like glyphosate.

❗️Add to this all the antinutrients in almonds—especially lectins, phytates, oxalates and FODMAPs, it’s hard to say how much magnesium is even being absorbed.

❗️These antinutrients are infamous for causing leaky gut and gut damage (gut permeability that can lead to autoimmune disease).

🛡These antinutrients are notorious for binding to minerals to stop absorption of minerals such as iron and calcium.

⛑So sure, 3.5 ounces of salmon may have less magnesium then 105 almonds but considering all things, I’ll stick to nutrient-dense, bioavailable salmon.

💡PS. If your stomach hurts after eating too many nuts, now you know why.