The digestibility of nuts can vary greatly from person to person and depends on various factors. These include, above all, individual digestive strength, age, state of health, age and eating context. There is no clear scientific evidence that roasted nuts are generally more difficult to digest than raw nuts. However, there are some factors that influence the perception of roasted nuts as harder to digest and could explain negative reviews:📊
1. Fat content: By roasting the nuts, the fat comes out of the cells more easily during chewing and grinding, which ultimately leads to higher fat absorption from roasted nuts. Fats delay gastric emptying and their tolerance depends largely on the health of the pancreas, gallbladder and liver.💪
2. Additional ingredients: Commercially available roasted nuts often have additional ingredients added such as oil, salt or spices, which can further increase the fat content and have a negative impact on digestibility and tolerability.
3. Oiled, baked or fried: Unfortunately, the exact manufacturing process is rarely specified on the package. However, the ingredient oil on the package suggests that oil was heated during the manufacturing process. The high heating of the added oils and the naturally contained fats creates a wide variety of fat oxidation products and other chemical compounds (e.g. AGEs = Advanced Glycation Endoducts, HA = Heterocyclic Amines, Fat Polymers), which impair digestion or are difficult to break down.🔥
4. Enzymes: The roasting process destroys natural enzymes in the nuts. If they are broken down or inactivated by roasting, some people may find the nuts more difficult to digest. 👾
5. Roasted products: Roasting produces browning products, so-called Maillard products, which give the nuts their attractive aroma. As a result, we are tempted to eat more nuts and therefore more fat and the above substances, which can quickly overload our digestion. 🥜
