Does anybody know how chestnuts fare in terms of lectins and phytates?
They seem like an interesting source of Paleo carbs that we rarely think of in our diet and I see that a lot of people stick to only sweet potatoes for a starchy carb source, while there are other options out there.
Also, chestnut cakes and breads have been baked for a long time all over the world and I'm wondering if they would be a healthier choice than almond flower for baked goods for those who decide to bake muffins and cakes from time to time. Almond flour doesn't sound like such a good deal. High in PUFAs, high in omega-6s, heated and oxidized PUFAs because of the heat when baking as well as lectins and phytates in almonds.
