Soaking nuts, how do they transform?

[Guest guest]

Beeara asked this question in context of a recipe she was testing, and

hopefully she is listening in? Thought others might have something to

contribute:

 

THe recipe text read: Nuts change into a wonderful texture, not so

crispy or fattening, higher in protein.

 

Beeara asked, how can this be?

 

It is experience of many and advice of Ayurveda that after soaking,

nuts are much more digestible. My understanding is that, Releasing

the " enzyme inhibitors " from soaking, and hydrating, allows them in

different ways to start to change, including in the direction of their

nature to become less seed storage material and more transformation

and growth material. I don't understand this well around cashews, as

they have been partially cooked even when called raw, to undo some

toxin. Hence the reality of the " different ways " that happen. Make

any sense?

 

Ysha

[Guest guest]

Yes, Ysha,

 

I am listening in. I was just reading today about how milk products

change in making cheese or other fermenting processes, making them

more digestible for the lactose intolerant, and there may be a

similarity here. The lactose is a sugar and it is mostly in the

water content of the milk. If I got it correctly, the pouring off of

the liquid after creating curds is part of decrease in lactose in

milk products. Perhaps the soaking of nuts somehow flushes out the

sugars or other enzyme inhibitors.

 

My question really was how can the nut become more protein and less

fat in the soaking process? My understanding of chemistry is a bit

too limited for this.

 

Thanks,

 

Beeara

[Guest guest]

Hi Beeara;

 

Maybe your explanation on the lactose explains why the whey in milk

tends to be a problem for me, also whey protein supplements. My

safest way to use the diary form called cow's milk is in Dr. Lad's

garlic milk recipe, or pippali/turmeric/cardamom and triple boiled, of

course; sometimes if not too often, the other AYurvedic tricks applied

to milk work for me. I have Northern European roots, and should be

able to handle it but this body has had perhaps too many life

influences which compromise it, I suppose.

 

REgarding>

> My question really was how can the nut become more protein and less

> fat in the soaking process? My understanding of chemistry is a bit

> too limited for this.

 

Personally, I do not believe we need to really understand any further

chemistry. I think it is about LIFE; the Creator has given to the

seed many creativity and transformation secrets some of which we know,

but Life is always changing itself, transforming. And when a seed's

enzyme inhibitors are flushed, it starts to come out of dormancy.

 

Warmly;

Ysha