On the A nonsecretor diet I relied a lot on chicken for protein. I now need to rely more heavily on vegetable protein sources.

I have hesitated to increase beans and lentils (I alrady consume or so servings a week of these(more if I count green beans), because these create a problem with flatulance for me unless I take food enzymes to improve my digestion.

So I have increased my consumption of nuts, seeds, and nut butters, but I am having problems digesting these.  I think from the fat these products. Besides some distress in the intestine, when I eat these products (or products containing oil) I get a pain on the right side of my abdomen.

I have tried soaking the nuts/seeds but this has not eliminated the problem. I presume that is because the fat is still there.

Should I take lipase or other products to help break down the fat. Are others having this problem?

Any suggestions on how to help an a-nonsecretor digest nuts and seeds better?

Quoted from C_sharp

So I have increased my consumption of nuts, seeds, and nut butters, but I am having problems digesting these.  I think from the fat these products. Besides some distress in the intestine, when I eat these products (or products containing oil) I get a pain on the right side of my abdomen.

That sounds like it could be gallbladder related.

I agree with Lloyd....and been there. Reducing fats is the way to go with gallbladder issues....just keep the fats down to a minimum, use egg whites, etc.

sounds like the veggie teins is messing you up. why not switch to live foods or carbohydrates? or vegetables? cooked vegetables are good for the stommach. i agree beans and nuts can be harsh on the stommach

Quoted from HigherGround247

sounds like the veggie teins is messing you up. why not switch to live foods or carbohydrates? or vegetables? cooked vegetables are good for the stommach.

I have increased carbohydrates in line with the Genotype guidelines.

While on the A nonsecretor, I had eliminated most grain, since I felt better without them.

The consumption of carbohydrates in quantity also causes Candida problems for me.

I love vegetables (including the toxins), but I have difficulty consuming enough vegetables to meet my calorie needs.  People who eat with me are often shocked by the quantity of vegetables I consume at a meal(1/2 lab green beans, 1/2 lb of greens, and 6 plate fulls of salad)  

I would think that you need to attack the candida issue, especially since dense carbs like grains and legumes will give you more calories/serving. Getting the proper intestinal flora balance and a healthier gut lining will also help digest the fibrous materials. Have you done a check on pancreatic enzymes? That may be out in left field but worth considering.

Quoted from C_sharp

I have tried soaking the nuts/seeds but this has not eliminated the problem.

Did you soak them for long enough (e.g. 10-12 hours) and did you throw the soaking water away?
I sometimes have problems digesting nuts, but I never have when I soak them correctly.

Quoted from Lloyd

Have you done a check on pancreatic enzymes?

I had not even thought about having this done. I did a little reading on the Internet and it seemed like it might be a good idea.

Quoted from Curious

Did you soak them for long enough (e.g. 10-12 hours) and did you throw the soaking water away?
I sometimes have problems digesting nuts, but I never have when I soak them correctly.

I typically soak things overnight--more like 8 hours instead of 10-12.

I do eat commercial peanut and almond butter that would contain unsoaked nuts. I am not set up to make my own butters.

I may do flax and hemp wrong. I grind unsoaked seeds. I then add water and let the ground seeds absorb the water about 6 hours in the refrigerator. I do not drain any water from the moistened flax and hemp seeds.

Quoted from C_sharp

I typically soak things overnight--more like 8 hours instead of 10-12...

Yes but do you change the water? is the question from the previous post...Always change the water after the first half hour and again an hour later...Big beans, Soy, and large nuts need to have the water changed several times (esp. Soy, change as much as possible}.

Also try using warm water rather than cold....

Quoted from Schluggell

Yes but do you change the water? is the question from the previous post...Always change the water after the first half hour and again an hour later...Big beans, Soy, and large nuts need to have the water changed several times (esp. Soy, change as much as possible}.

The answer is no I do not change the water every few hours.

I will try it, but it means that I have to set an alarm to get up several times during the night.  

that's a bit much....how about setting them in water in the fridge overnight and in the morning start the water changing till time to start cooking?

I don't change the water several times. Only once in the morning before I use them. I rinse them under clean water until all the 'old' water is gone.

I soak overnight, rinse thouroughly and soak for a few more hours, then rinse again.

Do you folks use salted water and if so, do you add salt back in after each water change?

For seeds and nuts I use a dash of vinegar on the first soak. Everything else plain water.

Thanks Lloyd   I was following the instructions in the book Nourishing Traditions which uses salted water and it didn't mention to change the water.  

I've always had trouble with nuts and seeds so maybe changing the water will help.

Wouldn't changing the water lose some/most of the nutrients?
Mrs "T"

Quoted from Mrs T O+

Wouldn't changing the water lose some/most of the nutrients?
Mrs "T"

Usually, soaking does not leach too many nutrients from the legumes or grains...  Cooking leaches more...  Some cookbooks recommend changing water after the cooking is complete as well...  

I guess it depends on what is more important to the individual - getting rid of some component that bothers you or keeping as much of the original nutrient value as possible.

Quoted from ABJoe

  
I guess it depends on what is more important to the individual - getting rid of some component that bothers you or keeping as much of the original nutrient value as possible.

That's an important point, ABJoe.

I think I am going to continue to use salted water but change it a few times.  The book Nourishing Traditions says that "Salt in soaking water activates enzymes that neutralize enzyme inhibitors."  

I don't know if it was on this board or elsewhere that I read salt can get rid of mold on nuts while soaking.  I am very sensitive to mold so I'm foreseeing going through a lot more salt by having to change the water often.  But if it helps it worth it.

I just started soaking my nuts, but they turn very moldy if I don't eat them all within a day or so.  Should I store them in the fridge?  The dr. who told me to soak them said to just air dry them, but didn't say anything about how to store them.

add lemon juice to the water......soak once, during the night preferably.

Quoted from Ribbit

I just started soaking my nuts, but they turn very moldy if I don't eat them all within a day or so.  Should I store them in the fridge?  The dr. who told me to soak them said to just air dry them, but didn't say anything about how to store them.

Hi Ribbit,  To prevent them from growing mold you could dry them in the oven as soon as they are finished soaking.  I use a dehydrator but before I had that I used the oven.  After they are completely dry they can be stored in an airtight container away from light.  The one exception is walnut, which should always be refrigerated or frozen (no matter whether it is raw or dried).

In the oven, dry them at temps. no higher than 150*
Pumpkin seeds are small so only need to be dried for about 12 hours or overnight.  Larger nuts like almonds, pecans,walnuts, etc. need 12 to 24 hours and an occasional turn.

I would only soak the amounts of nuts that will be eaten during the next day. However, if I have some leftovers I store them in the fridge for a day.

Quoted from Ribbit

...but they turn very moldy if I don't eat them all within a day or so.  Should I store them in the fridge? ..

You can store them in the fridge - But either way you keep changing the water and they won't go mouldy but they will sprout eventually. So it is better to only soak enough for the day, soak another batch following day, etc..