Cashews grow on trees with a shell so toxic that processing them requires protective equipment to avoid chemical burns. The shell contains urushiol - the same compound in poison ivy. This is the plant telling you: "Don't eat this." You ignored the warning. Cashews are also: - High in lectins (gut damage) - High in phytic acid (mineral blocker) - 45% carbohydrate (blood sugar spike) - Contain oxalates (inflammation trigger) They're never sold raw because raw cashews can cause allergic reactions so severe they require hospitalization. "Raw" cashews in health food stores are steamed to remove toxins. The plant's defense chemicals are so problematic they require industrial processing to make them merely "somewhat harmful" instead of "actively dangerous." Cashews are also a common allergen. Your immune system recognizes them as a threat and attacks. This is your body working correctly, not a malfunction. You're eating tree nuts that require chemical processing to not poison you, and calling it a healthy snack.