Low Temperature Roasted
Roasting nuts below 170° makes them easier to digest because some of the starches are already broken down at that temperature. Roasting nuts over 170° causes a breakdown of fats and promotes oxidation and production of free radicals which lead to a build up of plaque in arteries. Roasting above 170° creates "bad fat" and are more likely to become rancid. Nut-Tritious nuts are always roasted below 170°.