George said:I eat dry-roasted almonds as a snack. I buy dry-roasted, unsalted almonds,
then dry-roast 'em in my oven for 20 minutes to make them more crisp. Is
this a bad thing? I've heard that roasting creates free radicals that can
lead to cancer. I eat almonds for their health benefits, but wonder if I
should stick to the raw type (that don't taste as good). Advice, please???
First, I would recommend to keep the intake of foods high in
polyunsaturated fatty acids (PUFAs) low - mainly nuts and seeds and any
products made from them (mostly oils) and containing them. PUFAs are
unstable, they oxidize readily resulting in harmful free radicals. High
PUFA intake have been repeatedly linked with cancer, heart and
inflammatory diseases.
If you do eat nuts make sure to soak them before consumption - to lower
or eliminate natural anti nutrients like enzyme inhibitors. Soaking
makes them much easier to digest also. Do not eat more then a few
handfuls a week.
--
Dawid Michalczyk
http://www.art.eonworks.com - Art and Illustration