Almonds are well-known for their nutritional profile. The Mayo Clinic lists the nuts as one of the ‘top 10 foods recommended for healthy eating’ and they are packed with nutrients including fiber, riboflavin, magnesium, iron and calcium. Most of the fat in almonds is considered a healthy type of fat, called monounsaturated fat, which may help lower blood cholesterol levels. It’s no wonder that nutrition experts advise eating nuts as part of a healthy diet.

Nuts when consumed in large quantities are often thought to be harmful to those watching their waistlines, as just 28 grams—or about ¼ cup—is said to have 170 calories.  However, researchers recently conducted an experiment using a new method to calculate the energy content (basically the amount of calories) in almonds and found that they may not be quite as high in calories as food scientists had previously believed. The study found that the same quantity of almonds–28 grams–is only about 129 calories, rather than 170 calories. This discrepancy could have significant implications for dieters. Researchers explained that for an average person, simply swapping 3 ounces of almonds per day in place of an easier digested food could result in as much as a pound of weight loss per month.

New Jersey bariatric surgeon, Val Andrei, MD, explained in an article about the study that “almonds are an excellent snack since they have a low glycemic index, which can help control blood sugar. They provide meaningful nutrition in small quantity to bariatric patients; they can be eaten alone or as part of a high protein, low carbohydrate meal.”

At Oregon Weight Loss Surgery, we understand the importance of educating patients on making good nutrition choices. The most successful weight loss surgery patients adopt healthy lifestyle changes, including incorporating nutrition-packed foods such as almonds into their diets.  You can learn more about our weight loss surgery program by attending one of our free informational seminars or by calling 503-227-5050 to schedule a consultation with Dr. Emma Patterson.

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