Video below I uploaded today covering eliminating almond milk and almond butter from my diet. Two foods I’ve long had in my program and that I’ve promoted for years.
My intuition on this matter was based on the feeling that that enzyme inhibitors are the core problem.
And when we “drink” almonds, how concentrated a form of almonds are we getting, and what kind of quality of almonds…putting aside the organic issue for now, are the almonds processed in such a way that the enzyme inhibitors are released?
I don’t intend to bash any almond milk companies. One even has on their website that the filtered water they use in their almond milk comes from a non-fluoridated source. And I certainly appreciate and respect that.
But in writing to a company asking about how the processing of their almonds works, not getting an answer and in so doing some follow-up work on the general standards of almond processing country-wide, it is highly improbable that the enzyme inhibitor aspect of almonds is ever factored into the processing of raw almonds (the “raw” definition being yet another little glitch in the equation; most almonds and almond products we purchase are not truly “raw” at all, but that’s a topic for another time).
Soaking the almonds to deal with the enzyme inhibitors is likely no realistic for almond processing plants. There is time, money, and fungal/mold concerns involved in such a process.
So in what condition are we *drinking* in almonds, and by that same token, to what extent are the almonds sort of “concentrated,” such that we may be taking in far more almonds than would otherwise be natural?