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BTD Forums  /  The GenoType Diet  /  Almonds with/without peel
Posted by: Green Root, Monday, April 19, 2010, 9:08am
Hello, if you use almonds or almond butter, do you prefer whole or peeled almonds? What are your arguments? I recall that almond peel is a little acidid, but almond without peel maybe a little alkaline? Still, I wouldn't like to throw the peels away...
Posted by: Possum, Monday, April 19, 2010, 9:24am; Reply: 1
I like the extra fibre of the almond skins... I have a feeling there was a discussion on the pros & cons of this matter a while back - you could try a search??!! ;) Or maybe someone will see this & put up a link? :-/ ??)
Posted by: PCUK-Positive, Monday, April 19, 2010, 11:06am; Reply: 2
There is allegedly something in the skins that bears further attention. i forget what it is but i wrote about it in another thread and put in links etc, perhaps you cold have a search
Posted by: PCUK-Positive, Monday, April 19, 2010, 11:15am; Reply: 3
God it's tough figuring out that search thingy. see link....
Posted by: Green Root, Monday, April 19, 2010, 1:18pm; Reply: 4
Thank you! :) I also tried searching, but it didn't success. Sorry about this new unnecessary thread!
Posted by: PCUK-Positive, Monday, April 19, 2010, 2:30pm; Reply: 5
no worries GR
Posted by: Lola, Monday, April 19, 2010, 3:57pm; Reply: 6
soak overnight, discard the water, air dry and make the butter with skin and all...

soaking also helps denature phytic acid
Posted by: balletomane, Monday, April 19, 2010, 5:22pm; Reply: 7
Quoted from Lola
make the butter with skin and all...

Lola, can you expand on this? Are you referring to making almond butter?
I'd like to know how!
Posted by: Green Root, Monday, April 19, 2010, 5:48pm; Reply: 8
That's true. The thing I would like to learn more is air drying. I suppose it's very easy, just leave them touch with air after discarding soaking water, but how long time? :D
Posted by: ABJoe, Monday, April 19, 2010, 6:03pm; Reply: 9
Air drying is exactly what it says...  Spread the soaked nuts on a cookie sheet or similar and allow to dry in the air...  When they are dry, they are done.

I have made almond butter using a Vita-mix.  I use 4 Cups Almonds, 1/2 cup olive oil and process until I get the crunchiness level I like, but not more than 4 minutes to avoid excessive heat build-up.

Hope this helps.
Posted by: PCUK-Positive, Monday, April 19, 2010, 6:18pm; Reply: 10
Can mold / mould be an issue while drying? only ask as mold is obviously such a big issue for Emily and probably for me and her mother too. we're just less sensitive to it.

Also if Lola's about. how do you get this spellchecker to change lower case i's to upper case I's and also to highlight the word that it wants me to check? Ta
Posted by: Lola, Monday, April 19, 2010, 6:36pm; Reply: 11
on this quick reply window you have all the tools you need, to highlight, to underline, to cross, to slant any text.....
adding links, pictures, quotes......smilies......and more....
Posted by: ABJoe, Monday, April 19, 2010, 6:38pm; Reply: 12
I think it only takes about an hour to dry the nuts under normal conditions here...  Some spores will probably land on the nuts, but won't have time to grow, etc...  You could cover with a clean towel, I suppose to keep anything from landing on them. I don't think a towel would slow drying significantly.
Posted by: deblynn3, Monday, April 19, 2010, 6:42pm; Reply: 13
have never done nuts. mold would be a problem here in Arkansas.  When I'm drying fruit my books say to heat in 180f (80C) for 10min. to kill any larvae and store in Paper sacks that are inserted into coffee cans with lids, don't use plastic. Alot will depend on how your climate is. Do you have an "extension office" in us this is part of the U.S. Department of Argiculture. They have all kinds of free booklet on canning, freezing, garden info. live stock etc. Does N. Ireland have something of that kind. They even check my pressure gauge on my canner for free here.

I'm bring this up because you need to know what works in you area. Ask any of the older ladies that still put up the vegetables in your town. Maybe your egg farmers will have some Idea's for that.
Posted by: Curious, Tuesday, April 20, 2010, 3:54am; Reply: 14
I think almond skins have oxalic acid in them (which inhibits calcium metabolism). This is why people recommend to discard them.
Posted by: Lola, Tuesday, April 20, 2010, 4:41am; Reply: 15
or recommend the overnight soaking.....neutralizing the effects of PA

the fiber in the skin is beneficial....unless your gut were compromised
Posted by: Possum, Tuesday, April 20, 2010, 4:51am; Reply: 16
When I googled oxalic acid+almonds...(on the world's healthiest foods site) I got this:

Whole Almonds (with Skins) Provide Most Heart Healthy Benefits

New research on almonds adds to the growing evidence that eating whole foods is the best way to promote optimal health.

The flavonoids found in almond skins team up with the vitamin E found in their meat to more than double the antioxidant punch either delivers when administered separately, shows a study published in the Journal of Nutrition.

Almonds and Oxalates
Almonds are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating almonds. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we've seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits -including absorption of calcium-from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content. For more on this subject, please see "Can you tell me what oxalates are and in which foods they can be found?"
Posted by: Curious, Wednesday, April 21, 2010, 5:32am; Reply: 17
That is really interesting, thanks Possum. I usually soak almonds, then get rid of the skin and eat them. But I also roast whole almonds (with skin) in ghee and eat them, for example, with vegetables. I always feel guilty when I eat the roasted almonds, but after reading your post, I won't fee guilty anymore. :)
Posted by: Green Root, Wednesday, April 21, 2010, 7:06am; Reply: 18
Wow, many posts! Thank you.
So I do my own conclusion based on your messages and my previous sources:

On one hand, if you are willing in eating the peels and if oxalic (and phytic) acid is/are the problem, soaking is absolutely enough (phytic acid is neutralized partly in soaked and completely in sprouted foods) especially if your digestive tract is in relatively good condition.

On the other hand, if you don't like the almond peels and get enough fiber from other foods, removing the peels isn't bad either. :)
Posted by: Rex, Wednesday, April 21, 2010, 10:31am; Reply: 19
Great video...shows how to make almond milk so well.
Posted by: Henriette Bsec, Wednesday, April 21, 2010, 10:43am; Reply: 20
Quoted from Lola
or recommend the overnight soaking.....neutralizing the effects of PA

the fiber in the skin is beneficial....unless your gut were compromised

I agree with Lola- I always soak my nuts/almonds and dry them after- and I eat them WITH skin
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