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Another Good Reason to Soak Your Nuts  This thread currently has 3,376 views. Print Print Thread
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Conor
Sunday, May 27, 2012, 9:12am Report to Moderator Report to Moderator

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Quoted from deblynn3
Someone please tell me this isn't true.

Sorry, deblynn3, unfortunately, it's very much true. Primarily, the USDA decided to protect all of us almond eaters from ourselves by mandating that all commercially sold almonds in the U.S. be pasteurized, even the ones specified as organic. The only exception to this rule is if you buy your almonds direct from the almond farmer. This is what I do in order to be able to purchase raw almonds that have not been pasteurized. Right now there's a loophole in the regulations that allows an almond farmer to sell his/her almonds directly to the public, sans pasteurization. Briden Wilson Farm is a source I've found to be consistently top quality ...



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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veggiequeen
Monday, May 28, 2012, 7:21am Report to Moderator Report to Moderator

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Quoted from Possum
Freezing nuts should work... Maybe it is only something you will find out by trying though? I froze some almond meal the other week, as I still had some left in the fridge, of the bag I'd already bought...
Actually now that I think about it, they are frozen before I soak them, so I guess I'll try freezing them again after soaking... just to be sure I don't get molds if I can't get them eaten fast enough.  
Quoted from Spring
veggiequeen, sounds like you have a perfect plan for your walnuts!
  




"In theory, there is no difference between theory and practice. In practice, there is."
(American baseball player and manager Yogi Berra, or computer scientist Jan L. A. van de Snepscheut, or physicist Albert Einstein - depending on the source...)

Finally doing "the work"!  
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Conor
Monday, May 28, 2012, 7:39pm Report to Moderator Report to Moderator

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Quoted from C_Sharp
I have worked both in growing nuts and the production of nut products. Freezing is necessary if you intend to store the nuts for an extended period of time. Not necessary for short periods of times.

Hi C_sharp, some time ago I read an article in the Journal of Agricultural and Food Chemistry that referenced a study abstract about the effects of freezing on the vitamin E content in nut meats. The researchers concluded that freezing diminishes the vitamin E content of nuts/seeds (and, I would imagine, other foodstuffs), and that the destructive effects are cumulative over longer storage terms. Consequently, I started storing almonds, walnuts, et cetera, in the refrigerator (35 degrees F) rather than the freezer so as to minimize any damage to the vitamin E levels (the 'freezing' temperature range noted in the abstract was zero degrees F and below).

Whenever possible, I buy nuts in bulk (10-25 lbs. quantities) directly from the grower(s). Thus, it takes me a few months to go through them. I'm wondering if, from your production experience, you ever conducted any oxidative potential tests on refrigerated nut meats? Am hoping you might know how many months, in general, one is able to store refrigerated almonds, pecans and walnuts before oxidative fat cleavage occurs (enough to adversely impact the health benefits of the nuts, anyhow).



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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Kibble
Monday, May 28, 2012, 8:12pm Report to Moderator Report to Moderator
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That makes me sad about almonds.  All the work it takes to find good food to eat takes all the fun out of eating it for me.  Almonds are just one more food I will eat less of.  Do they do that stuff to walnuts too?  I like the bitter taste in walnuts.  I will probably never soak and dry a nut in my life.  I would rather just quit eating them.
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Conor
Monday, May 28, 2012, 9:05pm Report to Moderator Report to Moderator

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Quoted from 18545
I will probably never soak and dry a nut in my life.

Hi Kibble, our ancestors as recently as the early 20th century still soaked, sprouted and dehydrated nuts/seeds for eating. This manner of preparation was a traditional method in many parts of the world. The Aztecs soaked pumpkin and squash seeds, staple foods in their society, in salt water and then sun-dried them. As well, today, a number of Central American people continue to do so. It was only with the advent of the industrial revolution's ever increasingly mechanized food processing methods that more and more of our traditional food preparation practices were aborted in the name of progress (i.e., increased production/decreased operations).

By the way, soaking/drying won't completely eliminate the slight bitterness inherent in walnuts. It's the catechin and tannins in the pellicle that adds to the meat its unique astringent flavor, and I find that the flavor is still there even after soaking and dehydrating.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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ruthiegirl
Tuesday, May 29, 2012, 5:20pm Report to Moderator Report to Moderator

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Quoted from deblynn3
http://www.livingnutz.com/2011/04/the-truth-about-almond-pasteurization-methods/

Someone please tell me this isn't true.  I'm looking at getting my own trees.  I don't understand why we can't just have our food in it's natural state.  Unpoisoned


I remember when that first went into effect a few years ago. That's around the time I stopped buying raw almonds and started buying them roasted. I only buy "raw" almonds when I want the "raw" taste, specifically for making almond milk. If I'm buying them to snack on, I find the roasted nuts tastier anyway, and it's not like I can get them truly raw anyway.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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C_Sharp
Friday, June 1, 2012, 5:03pm Report to Moderator Report to Moderator

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Quoted from Conor

some time ago I read an article in the Journal of Agricultural and Food Chemistry that referenced a study abstract about the effects of freezing on the vitamin E content in nut meats. The researchers concluded that freezing diminishes the vitamin E content of nuts/seeds (and, I would imagine, other foodstuffs), and that the destructive effects are cumulative over longer storage terms. Consequently, I started storing almonds, walnuts, et cetera, in the refrigerator (35 degrees F) rather than the freezer so as to minimize any damage to the vitamin E levels (the 'freezing' temperature range noted in the abstract was zero degrees F and below).

Whenever possible, I buy nuts in bulk (10-25 lbs. quantities) directly from the grower(s). Thus, it takes me a few months to go through them. I'm wondering if, from your production experience, you ever conducted any oxidative potential tests on refrigerated nut meats? Am hoping you might know how many months, in general, one is able to store refrigerated almonds, pecans and walnuts before oxidative fat cleavage occurs (enough to adversely impact the health benefits of the nuts, anyhow).


I was more concern with preventing the oils from going rancid than on preserving vitamin E.

Freezing temperatures allowed us to store nuts two to three times as long.

Many of the nuts we stored were in shell.  Freezing also reduces losses from molds, worms, insects.

Onsite (short term storage) was refrigerated for all nut products. Unshelled nuts were usually stored unrefrigerated, particularly prior to drying.

Off site storage was refrigerated or frozen depending on how long nuts or nut products would be stored.  We had different policies for different products and our expected sale date for our products.  Unshelled dried nuts were normally stored at temperatures below freezing point of water.  

For the most part we froze unshelled nuts and would process most of those nuts prior to sale (In candy, fruitcakes, ...).




Summary:

I have not measured oxidative potential of nuts stored in different ways.

But in general if you are dealing with a nut harvested in November and want to store them for use in March, refrigeration is fine.

But if you want to sell/eat the nuts in August you are probably going to need to freeze the nuts.


MIfHI                            I follow a SWAMI diet.
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Conor
Friday, June 1, 2012, 6:18pm Report to Moderator Report to Moderator

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Quoted from C_Sharp
But in general if you are dealing with a nut harvested in November and want to store them for use in March, refrigeration is fine ....

C_sharp, thanks for your input. A few months of refrigerated storage shortly after harvest being okay was what I was hoping would be your answer.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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Henriette Bsec
Friday, June 1, 2012, 6:26pm Report to Moderator Report to Moderator

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We harvest a lot of walnuts here in my garden/parents garden and we always store them cool
( at less than 10 c ) and they taste fine after 6 months. If we kept them at room temperature they would be slightly rancid now in may/june.

It is funny but the almonds here in Denmark isn´t  pasteurized


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Conor
Friday, June 1, 2012, 7:14pm Report to Moderator Report to Moderator

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Quoted from Henriette Bsec
It is funny but the almonds here in Denmark isn´t pasteurized

Nor were they pasteurized in the U.S. until 2007.

That's when the totally clueless bureaucrats at the ABC/USDA went on a campaign to save the world from all potential pathogenic contamination, at least as far as U.S. almonds were concerned. Then the super nubs at the FDA ruled that the 'pasteurized' almonds, no matter whether pasteurized with steam or even by the propylene oxide (PPO) method, could still be labeled as raw (and, in some cases, organic).

Hello 1984, figured it was only a matter of time before you'd show up.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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