I mentioned yesterday that after my "paleo-approved" breakfast, i felt mild but classic symptoms of food-intolerance. It happened to have been a favorite pseudo-carb treat, which i indulge in maybe once every two or three months, lemon-poppyseed muffins based on -- you guessed it -- almond meal and eggs.
There's a reason why in time-honored murder mysteries the detective sniffed the breath of the acute-poisoning victim -- anything that kills them that fast (in fiction, at least) has got to be cyanide! The criminologist always notes that bitter-almond smell....
There's also a reason why the list of goitrogens includes things like cassava/yucca and stone-fruits, too. All of them contain varying amounts of cyanide compounds. These chemicals interfere directly with the thyroid's ability to create its crucially-important hormone.
IF a low-carb diet has a negative impact on the thyroid (which i'm not conceding), i postulate that it has more to do with consuming goitrogenic plant-sourced toxins than it has with too-low carbohydrate content. (i've discussed that latter concept many times before, and pronounce it a bloody LIE spread by people too ignorant to understand the difference between physiologically-lowered hormone output and the pathological kind.)
Connect the dots: as has been observed before, it's easier to "over-eat" ground-up nuts than whole ones; it's scary-easy to overeat baked goods, even low-carb ones; the goitrogenic property of almonds is minuscule in serving-size portions of whole nuts; the goitrogenic property of almonds is probably shockingly high in almond flour, considering that ALL its digestible constituents are more available, and one is probably consuming more than one perceives.
I have long believed that too many treats are a mistake (even if they're low-carb ones), for people trying to lose weight -- it's just too easy to overdo it. The problematic nature of milled almonds is just another nail in the paleo-baked-goods coffin, in my opinion.
I'll be ordering and using more hazelnut meal, myself. Although less immediately-available than almond flour (which most grocery-stores seem to be stocking these days), it has a longish history of use in European cuisine, and i have reason to believe it's more "wholesome" for me. I don't make a LOT of low-carb treats, but i DO uphold their value in this dessert- and snack-happy culture of ours.