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Almonds - micronutrients

  • Almonds are rich in monounsaturated fats and are a rich source of manganese and Vit E. They are also a rich source of magnesium and provide a high level of beneficial potassium in our diets. High in magnesium (Stanton 2007).
  • Including whole almonds [skins attached] will provide more antioxidant ‘punch’. The flavonoids in the almond skin work in synergy with Vit E to more than double the antioxidant strength than simply consuming the almond nut without skin. So use whole almonds in your muesli (Chen, Milbury et al. 2005).
  • One study stated, “Strategies that decrease postprandial glucose excursions, including digestive enzyme inhibition, and low glycemic index diets result in lower diabetes incidence and coronary heart disease (CHD) risk, possibly through lower postprandial oxidative damage to lipids and proteins.” (Jenkins, Kendall et al. 2006). Thus decreasing both the insulin and glucose response after a meal may be an important way nuts act to protect against numerous diseases including cancers, inflammation and cardiovascular disease.
  • Almonds do contain measurable amounts of oxalates but unlikely to be of clinical concern. If you are restricted in oxalate intake by your doctor, you may need to reconsider your intake of almonds.

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