Even with nuts (and seeds) from the best of sources, it's still a good idea to soak them overnight in warm salt water to neutralize their enzyme inhibitors while encouraging the production of beneficial enzymes. Fortunately, nuts and seeds don't contain as much phytic acid as grains but they do contain high levels of enzyme inhibitors that warm salt water helps to neutralize.<~;
Quoted from EnobattarI'm wondering if doing this to hulled walnut halves would make them too mushy? I don't want to experiment due to them being so expensive. ??)
Quoted from ruthiegirlAccording to some opinions, roasting also destroys "anti-nutrients" that interfere with absorption, making soaking un-necessary for roasted nuts.
What I do is soak a week's worth of them at a time and, once they've finished soaking, lay them out single-layer in my food dehaydrator trays and let them dry out.
Alternately, if you don't have a dehydrator, you can accomplish pretty much the same thing by setting your conventional oven to its lowest setting (most are 170-degrees but some of the newer ones will allow you to adjust them even lower). Let the oven warm up to temperature with the door closed and, in the meantime, lay out the walnuts single-layer on one or two cookie sheets. Once your oven has warmed to temperature, place cookie sheets on oven racks and leave oven door cracked open two to three inches. This should allow a gentle heat to evaporate the walnuts without destroying their enzymes or harming their flavor (actually, I find that soaking and dehydrating really enhances the flavor while minimizing any inherent bitterness).
& boiling them for 5 minutes doesn't destroy the nutritional element?Quoted from LinI got a tip yesterday from the Acupuncturist on drying nuts/seeds. Apparently after the soak, boil them for 5 minutes and then take them out quickly and the heat will help them dry off very fast.
I haven't actually tried it yet but have some walnuts soaking that I will try tonight.Lin
Quoted from Possum& boiling them for 5 minutes doesn't destroy the nutritional element?
Quoted TextIn her book, GREEN LEAVES OF BARLEY, Dr. Mary Ruth Swope compares the depleted enzyme levels of people who died of cancer, diabetes, liver problems and other debilitating diseases, and who had markedly fewer enzymes in their pancreases, with people that were relatively healthy when they died and had a much higher level of enzymes in their pancreases. Her advice was that, in view of this, we should learn to eat a good supply of raw foods daily because all raw foods contain enzymes. Cooked foods have few enzymes left in them. Enzymes are destroyed by heat at 122 degrees F. Milk is pasteurized at either 161 degrees F (HTST) or 275 degrees F (UHT). Boiling water is 212 degrees F, so no enzymes survive. Blanching bite-sized green beans for more than one minute results in almost total enzyme loss.
Quoted from deblynn3Someone please tell me this isn't true.
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 PossumFreezing 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...
8) :)Quoted from Springveggiequeen, sounds like you have a perfect plan for your walnuts! (smile)
Quoted from C_sharpI 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.
Quoted from 18545I will probably never soak and dry a nut in my life.
Quoted from deblynn3http://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
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).
Quoted from C_sharpBut in general if you are dealing with a nut harvested in November and want to store them for use in March, refrigeration is fine ....
Quoted from Henriette BsecIt is funny but the almonds here in Denmark isn´t pasteurized ::)