3 ms·
Interesting, I'd love to try them! Although I'm curious, as almond flour is one of the primary ingredients, what is the fatty acid profile of the final product
by netizen-936824 5y ago
Interesting, I'd love to try them!
Although I'm curious, as almond flour is one of the primary ingredients, what is the fatty acid profile of the final product? I'm particularly interested in the ratio of omega 3 to omega 6.
I've personally begun to avoid almonds besides as an extremely minor topping to dishes due to the massive amount of omega 6
https://en.m.wikipedia.org/wiki/Fatty_acid_ratio_in_food https://en.m.wikipedia.org/wiki/Fatty_acid_ratio_in_food
- deleted 5y ago[deleted]
- zachranen 5y agoInteresting question! Most of the fat content comes from the 1) cocoa butter in the no-sugar-added chocolate chips and 2) butter in the recipe. In a given cookie, you could expect to get ~340mg of Omega 6 fats from the almonds, so in my view, nothing to be concerned about when supplementing with Omega 3 (which I always think is the way to go since it's very difficult to get the optimal range of Omega 6-Omega 3 fats from diet alone, unless you're snacking on wild-caught fish all day). But in general, I think cutting the carbs by going from regular flour to almond flour is the big win, and then optimizing Omega 6-Omega 3 intake ratio is further down the line of steps to take in your nutrition plan (I think about it too, but just saying for the average person I'd just be focusing more on encouraging less consumption of refined carbs)