In this discussion, Dr. SHIVA shares results from CytoSolve’s Molecular Systems Biology Analysis of comparing RAW ALMONDS versus ROASTED Sunflower. The discussion is a SYSTEMS ANALYSIS recognizing that HOW food is processed is critical in changing the constitution of the food itself.
The original research in this video is made possible by generous contributions from supporters of the Dr.SHIVA Truth Freedom Health® movement. Please contribute so we may continue to bring you such original research, valuable education, and innovative solutions.
- Almonds are an excellent source of essential nutrients.
- Nutrients in almonds provide numerous benefits including cardio-protection, skin protection, neuroprotection, improved digestion, etc..
- Roasting almonds diminishes their nutritional benefits.
- Harmful chemicals such as phytic acid and oxalates are higher in roasted almonds.
- Digestive enzymes are decreased in roasted almonds.
- Acrylamide – a potential carcinogen – is found at higher levels in roasted almonds. Acrylamide is not present in raw or sprouted almonds.
This is our Food is Medicine series. Food is not just one chemical. Food is a combination of many chemicals.
Almonds are an excellent source of essential nutrients.
There are 37 key molecules in almonds. Almonds have macronutrients, carbohydrates, proteins and lipids. They also have 4:1 ratio insoluble/soluble fiber. You need both for good bowel movements.
You’re going to get 25 grams of Protein for 100 grams of almonds, it’s a ton of protein, similar to if you eat about an eight ounce set of meat. 50 grams of lipids for 100 grams, lipids are the fats. The mono unsaturated fats and the polyunsaturated fats.
Almonds have seven key vitamins. Thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate and vitamin E.
Also almonds have 6 key minerals. Minerals are atoms which are bonded to typically a salt, like calcium citrate, or magnesium gluconate. Almonds have six of these key minerals, calcium, magnesium, potassium, phosphorus, zinc and copper.
They have a beautiful balance of calcium and magnesium. Very important minerals – zinc and copper, calcium and magnesium.
They contain 11 key polyphenols. These polyphenols are the super sort of molecules that affect many many different biomolecular pathways. The ellagitannins, the gallotannins, the ellagic acid, catechin, kaempferol, ferulic acid, epicatechin, quercetin, isorhamnetin, naringenin, resveratrol, protocatechuic acid.
Then there are 13 key amino acids. histidine, isoleucine, leucine, lysine, methionine, cystine, threonine, tryptophan, valine, phenylalanine, tyrosine, arginine, and alanine.
Put all this together, you have 6 key minerals, 7 key vitamins, 11 key phenolic compounds, 13 Key amino acids, 37 Key molecules, it’s like you’re getting power of food here.
Nutrients in almonds provide numerous benefits including cardio-protection, skin protection, neuroprotection, improved digestion, etc..
Almonds affect 6 different Biological Systems in your body. Your heart health, digestive health, brain health, mitochondrial health, metabolic health and skin health.
Roasting almonds diminishes their nutritional benefits.
Roasting almonds diminishes their nutritional benefits, that’s a big takeaway. They produce harmful chemicals such as phytic acid, and oxalates are higher and roasted almonds.
When you roast almonds, they have three times less amylase than sprouted almonds, and two times less than raw almonds.
The roasted almonds have 400 times less lipase compared to sprouted almonds. So when you roast almonds, you’re removing the digestive capability of the almond to support your digestion.
Harmful chemicals such as phytic acid and oxalates are higher in roasted almonds.
Roasted almonds contain 3 times more toxic phytic acid compared to the sprouted almonds and roasted almonds have 1.5 times more oxalates than that of the sprouted.
When almonds are roasted they contain 3 times more toxic phytic acid content compared to sprouted almonds.
Also the roasted almonds contain high amounts of the cancer causing acrylamide, where the sprouted and raw almonds contain no acrylamide.
Digestive enzymes are decreased in roasted almonds.
Digestive enzymes are decreased in roasted almonds and acrylamide, potential carcinogens are higher in almonds. And acrylamide is not present in raw or sprouted almonds.
Our research shows that roasted almonds contain three times less digestive enzymes compared to the sprouted.
Acrylamide – a potential carcinogen – is found at higher levels in roasted almonds. Acrylamide is not present in raw or sprouted almonds.
Acrylamide potential carcinogens are much higher in roasted almonds. And acrylamide is not present in raw or sprouted almonds.
When roasting almonds this leads to the formation of acrylamide. Acrylamide is a potential carcinogen. Roasted almonds have 260 to 200 micrograms per 100 grams. When you sprout or have raw almonds they do not contain acrylamide.
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