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Coconut vs. almond flour

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  • #16
    Well this is great, because I just made some nut crackers with almond flour, as found on page 192 of Mark's Primal Cookbook.

    Now it seems the almond meal/flour that I spent a whole day tracking down is the same PUFA oils we're not to eat?

    FFS...

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    • #17
      Originally posted by AlanC View Post
      Well this is great, because I just made some nut crackers with almond flour, as found on page 192 of Mark's Primal Cookbook.

      Now it seems the almond meal/flour that I spent a whole day tracking down is the same PUFA oils we're not to eat?

      FFS...
      As he's said in the past, "nuts arenít just 'bags of linoleic acid.'" Nuts do have a lot of good stuff, but the whole reason why they're not supposed to become a staple for us is because of the omega-6 content.

      Don't forget that you DO, in fact, need some omega-6.

      In moderation, nuts work very well. It's when people start using them as a 1:1 replacement for flour where the problem arises. Just make sure you're getting plenty of omega-3s, not much in the way of omega-6s from other sources, and that you eat foods with nuts in them in moderation (depending, of course, on the nut).

      The moderation thing was something with which I had issue, but I've slowly been transitioning from almond flour for dishes that require something of the sort (a thickener or a drying agent) to coconut flour, and now I think I've got my o36 ratio going pretty well.

      The point is there are other reasons to avoid oils other than just the o6 content (not the least of which is the fact that nuts have a ton of good stuff in them, whereas oils tend to be... just... a lot of o6 and nothing good or bad aside from that at best), so you shouldn't misconstrue nuts having o6 as a reason to dismiss them entirely.
      See my progress at Cocoa's Corner.

      Or check out my journal thread here.

      If I accidently make you a brony or convert you to Taoism, well... you shouldn't have talked to me if you didn't want that to happen.

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      • #18
        In response to those saying polyunsaturated fatty acids(PUFAs) oxidize at higher temperatures, polymerize, creating trans-fats, and generally turning into things that are not good eats;

        While true, the addition of oils high in saturated fats(ex. butter, or coconut oil), along with Vitamin E(found abundantly in almonds), and any other antioxidants in your ingredients prevents the oxidation of PUFAs and UFAs. While not preventing it completely, cooking almond flour as a wheat flour substitute, I'm sure has no where near the deleterious effects as cooking with plain vegetable oil at high temperatures(deep frying potatoes in canola or corn oil).
        Last edited by MrSnstr; 11-28-2012, 09:48 PM.

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        • #19
          Originally posted by ChocoTaco369 View Post
          If by "having success" with almond flour you mean "manufacturing varnish in your oven," then I can understand.

          Remember - polyunsaturated fat is highly unstable, and nuts are generally some of nature's greatest sources of concentrated polyunsaturated fats. They are very susceptible to oxidation by heat, air and light, and grinding them into meals that increase the surface area an order of magnitude, then subjecting them to oven temperatures that cannot physically occur on the surface of Planet Earth is going to rapidly degenerate those fats.

          Don't heat your nuts. Never cook with nut meals. You are literally making varnish in your oven. After all, paint thinner is traditionally heated flaxseed oil. You get that wonderfully hard, wood-protective quality with paints and stains because the fats are so fragile, when they get heated they turn into something like a glass coating. Nut and seed oils are fantastic to finish cast iron with while things like animal fats and olive oil yield poor cast iron seasonings. Know why? Because the nut and seed oils oxidize and leave that non-stick, glass-like coating while the stable fats do not oxidize and result in a poor finish. That's a reason to NOT consume those oils.

          Coconut flour does not suffer from this. Bake away I say if you're okay with incorporating "fail-eo" foods into your diet. Coconut flour bread isn't outright toxic like almond meal bread can potentially be, but you're still eating bread.
          Originally posted by MrSnstr View Post
          In response to those saying polyunsaturated fatty acids(PUFAs) oxidize at higher temperatures, polymerize, creating trans-fats, and generally turning into things that are not good eats;

          While true, the addition of oils high in saturated fats(ex. butter, or coconut oil), along with Vitamin E(found abundantly in almonds), and any other antioxidants in your ingredients prevents the oxidation of PUFAs and UFAs. While not preventing it completely, cooking almond flour as a wheat flour substitute, I'm sure has no where near the deleterious effects as cooking with plain vegetable oil at high temperatures(deep frying potatoes in canola or corn oil).
          So which is it?

          I was brought here by Google and am hearing that heating almond flour might be terrible for me. Can someone clear this up?

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