Clarification of n-6 fatty acids in nuts please!
When I started on PB I was under the impression that nuts were very okay. I had maybe a 3oz serving every day of a non-macadamia nut, such as almonds, hazelnuts, and pistachios. I realized that I was doing my body more damage than good with the preposed good fats. If nuts, are okay, then why do they throw our n-6/n-3 ratio off so badly? I would very much like the answer to this, since I feel that a lot of people should know about it, seeing that almond flour is a very popular choice to work with in substitution with regular flour. Thanks!