Professor Sarah Berry
speaker
555 appearances
6 recordings
1 series
first heard Jan 2026
last heard 28 Jul
Professor Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 6 in all, peaking in Jul 2026 with 3.
Appearances
So what happens is that remains intact largely as we chew them and they pass through our digestive tract.
And we only absorb about 60% of the energy.
So about 40, 30% of the
energy and fat is excreted.
So it reaches our large intestine where it's great food for our microbiome, which is fabulous, but also it's a lot lower energy.
Now, if we were to grind those almonds up, so we break this magic matrix, we break the cell walls, we release all the fat, we're going to absorb everything.
And so that you suddenly have a food that has about a 30 to 40% higher energy content
in terms of what we're absorbing than the whole almonds.
However, if I was to go into a supermarket and look at a bag that had whole almonds intact, as we typically would consume for a snack, versus the whole almonds ground up, like we might use as an ingredient,
the back-of-pack labeling would show that they had identical energy values.
They wouldn't show that per 100 grams you had this huge difference of, you know, several hundred calorie difference.
And so I think that's a really nice example of how we need to think about the food.
Is it in its original matrix?
Is it unprocessed?
Does it contain healthy other nutrients like fiber and mono and polyunsaturated fatty acids rather than looking at that back-of-pack labeling?
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