Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 Good Morning all I wanted to make something with Brazil nuts today but I don't know if they need to be soaked like almonds do. Anyone know? Thanks Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 I didn't see if anyone answered this yet.....Brazil nuts do not need to be soaked. Neither do Hazelnuts or cashews. ;o) Paula Caroline G Gomes <cggomes rawfood Tuesday, June 19, 2007 5:32:41 AM [Raw Food] Brazil Nuts Good Morning all I wanted to make something with Brazil nuts today but I don't know if they need to be soaked like almonds do. Anyone know? Thanks Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 Thanks!!! I put them in water just in case so I'll go dump it LOL!! Have a great day...I'm off to the beach!! Caroline rawfood [rawfood ] On Behalf Of Paula Wood Tuesday, June 19, 2007 11:38 AM rawfood Re: [Raw Food] Brazil Nuts I didn't see if anyone answered this yet.....Brazil nuts do not need to be soaked. Neither do Hazelnuts or cashews. ;o) Paula Caroline G Gomes <cggomes rawfood Tuesday, June 19, 2007 5:32:41 AM [Raw Food] Brazil Nuts Good Morning all I wanted to make something with Brazil nuts today but I don't know if they need to be soaked like almonds do. Anyone know? Thanks Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 Paula, I didn't know that almonds needed to be soaked. I've been eating them straight out of the bag. Is there a reason that they need to be soaked, and how long should they be soaked before eating or blending for a salad dressing? Thanks!! Lynne > > I didn't see if anyone answered this yet.....Brazil nuts do not need > to be soaked. Neither do Hazelnuts or cashews. > > ;o) > Paula > > > Caroline G Gomes <cggomes (AT) comcast (DOT) net > <cggomes%40comcast.net>> > rawfood@ .com <rawfood%40> > Tuesday, June 19, 2007 5:32:41 AM > [Raw Food] Brazil Nuts > > Good Morning all > > I wanted to make something with Brazil nuts today but I don't know if they > need to be soaked like almonds do. Anyone know? > > Thanks > > Caroline > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 Hello, Yes, Almonds need to be soaked because they have enzyme inhibitors that are not digestible to us. Soaking them starts the sprouting process and that enzyme is released into the water - so rinse well! I think there are 4 that DON'T need to be soaked: Brazil nuts, Hazelnut's, Cashews ..... and the last one escapes me at the moment. http://www.growyouthful.com/sprouts.php SPROUTING Why sprout? Many people find they cannot tolerate grains, seeds, nuts and legumes, or products such as breads, cakes or bean dishes made from them. Do you suffer from indigestion, flatulence, heaviness and other maladies after eating them? Virtually all dry grains, seeds and legumes contain enzyme inhibitors, which keep them dormant until they are soaked and start to sprout. They also contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Both the enzyme inhibitors and the phytic acid make dry grains, seeds and legumes virtually indigestible. Phytic acid also reacts with many essential minerals, such as calcium, magnesium, copper, iron and especially zinc, and stops their absorption in your intestines. A diet high in grains that have not been sprouted or soaked can lead to serious mineral deficiencies and bone loss. Breads and other products made from flour that has not been risen or soaked for at least seven hours have a similar effect. Most commercial breads, pastries, biscuits etc are made from un-soaked flour. Soaking neutralises the enzyme inhibitors present in dry grains, seeds and legumes, and starts the production of numerous beneficial enzymes. As they soak, the enzymes, Lactobacilli and other helpful organisms break down and neutralise the phytic acid. As little as seven hours soaking in warm water removes most of the phytic acid. Soaking, fermenting and sprouting also breaks down gluten and other difficult-to-digest proteins into simpler components that are more easily absorbed....... Hmmmm, something interesting that I just caught on the page a little further down: " Alfalfa sprouts are mildly toxic – do not eat them every day, and avoid them if you are a cancer patient. They are highly nutritious, but if you have a weak immune system or suffer from inflammation they should be avoided. " Lynne Moore <fountayn rawfood Tuesday, June 19, 2007 9:50:45 AM Re: [Raw Food] Brazil Nuts Paula, I didn't know that almonds needed to be soaked. I've been eating them straight out of the bag. Is there a reason that they need to be soaked, and how long should they be soaked before eating or blending for a salad dressing? Thanks!! Lynne > > I didn't see if anyone answered this yet.....Brazil nuts do not need > to be soaked. Neither do Hazelnuts or cashews. > > ;o) > Paula > > > Caroline G Gomes <cggomes (AT) comcast (DOT) net > <cggomes% 40comcast. net>> > rawfood@ .com <rawfood% 40. com> > Tuesday, June 19, 2007 5:32:41 AM > [Raw Food] Brazil Nuts > > Good Morning all > > I wanted to make something with Brazil nuts today but I don't know if they > need to be soaked like almonds do. Anyone know? > > Thanks > > Caroline > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 I read that soaking makes nuts creamier no matter what the kind. Diffrent strokes. Paula Wood <wolfmother1 wrote: Hello, Yes, Almonds need to be soaked because they have enzyme inhibitors that are not digestible to us. Soaking them starts the sprouting process and that enzyme is released into the water - so rinse well! I think there are 4 that DON'T need to be soaked: Brazil nuts, Hazelnut's, Cashews ..... and the last one escapes me at the moment. http://www.growyouthful.com/sprouts.php SPROUTING Why sprout? Many people find they cannot tolerate grains, seeds, nuts and legumes, or products such as breads, cakes or bean dishes made from them. Do you suffer from indigestion, flatulence, heaviness and other maladies after eating them? Virtually all dry grains, seeds and legumes contain enzyme inhibitors, which keep them dormant until they are soaked and start to sprout. They also contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Both the enzyme inhibitors and the phytic acid make dry grains, seeds and legumes virtually indigestible. Phytic acid also reacts with many essential minerals, such as calcium, magnesium, copper, iron and especially zinc, and stops their absorption in your intestines. A diet high in grains that have not been sprouted or soaked can lead to serious mineral deficiencies and bone loss. Breads and other products made from flour that has not been risen or soaked for at least seven hours have a similar effect. Most commercial breads, pastries, biscuits etc are made from un-soaked flour. Soaking neutralises the enzyme inhibitors present in dry grains, seeds and legumes, and starts the production of numerous beneficial enzymes. As they soak, the enzymes, Lactobacilli and other helpful organisms break down and neutralise the phytic acid. As little as seven hours soaking in warm water removes most of the phytic acid. Soaking, fermenting and sprouting also breaks down gluten and other difficult-to-digest proteins into simpler components that are more easily absorbed....... Hmmmm, something interesting that I just caught on the page a little further down: " Alfalfa sprouts are mildly toxic – do not eat them every day, and avoid them if you are a cancer patient. They are highly nutritious, but if you have a weak immune system or suffer from inflammation they should be avoided. " Lynne Moore rawfood Tuesday, June 19, 2007 9:50:45 AM Re: [Raw Food] Brazil Nuts Paula, I didn't know that almonds needed to be soaked. I've been eating them straight out of the bag. Is there a reason that they need to be soaked, and how long should they be soaked before eating or blending for a salad dressing? Thanks!! Lynne > > I didn't see if anyone answered this yet.....Brazil nuts do not need > to be soaked. Neither do Hazelnuts or cashews. > > ;o) > Paula > > > Caroline G Gomes > > > rawfood@ .com > Tuesday, June 19, 2007 5:32:41 AM > [Raw Food] Brazil Nuts > > Good Morning all > > I wanted to make something with Brazil nuts today but I don't know if they > need to be soaked like almonds do. Anyone know? > > Thanks > > Caroline > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 I've never soaked brazil nuts. I think because of their high oil content. I soak my cashews for cashew milk. I love nut milks. Jeannie your time is the most cherished gift of all, tomorrow is promised to no one. Caroline G Gomes <cggomes rawfood Tuesday, June 19, 2007 10:39:53 AM RE: [Raw Food] Brazil Nuts Thanks!!! I put them in water just in case so I'll go dump it LOL!! Have a great day...I'm off to the beach!! Caroline rawfood [rawfood ] On Behalf Of Paula Wood Tuesday, June 19, 2007 11:38 AM rawfood Re: [Raw Food] Brazil Nuts I didn't see if anyone answered this yet.....Brazil nuts do not need to be soaked. Neither do Hazelnuts or cashews. ;o) Paula Caroline G Gomes <cggomes rawfood Tuesday, June 19, 2007 5:32:41 AM [Raw Food] Brazil Nuts Good Morning all I wanted to make something with Brazil nuts today but I don't know if they need to be soaked like almonds do. Anyone know? Thanks Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 Hi Paula, Thanks so much for the info! I will begin soaking my almonds now!! Lynne -- In rawfood , jerri willmore <colouringpurple wrote: > > I read that soaking makes nuts creamier no matter what the kind. > > Diffrent strokes. > > Paula Wood <wolfmother1 wrote: > Hello, > > Yes, Almonds need to be soaked because they have enzyme inhibitors that are not digestible to us. Soaking them starts the sprouting process and that enzyme is released into the water - so rinse well! I think there are 4 that DON'T need to be soaked: Brazil nuts, Hazelnut's, Cashews ..... and the last one escapes me at the moment. > > http://www.growyouthful.com/sprouts.php > > SPROUTING > Why sprout? > Many people find they cannot tolerate grains, seeds, nuts and legumes, or products such as breads, cakes or bean dishes made from them. Do you suffer from indigestion, flatulence, heaviness and other maladies after eating them? > > Virtually all dry grains, seeds and legumes contain enzyme inhibitors, which keep them dormant until they are soaked and start to sprout. They also contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Both the enzyme inhibitors and the phytic acid make dry grains, seeds and legumes virtually indigestible. Phytic acid also reacts with many essential minerals, such as calcium, magnesium, copper, iron and especially zinc, and stops their absorption in your intestines. A diet high in grains that have not been sprouted or soaked can lead to serious mineral deficiencies and bone loss. Breads and other products made from flour that has not been risen or soaked for at least seven hours have a similar effect. Most commercial breads, pastries, biscuits etc are made from un-soaked flour. > > Soaking neutralises the enzyme inhibitors present in dry grains, seeds and legumes, and starts the production of numerous beneficial enzymes. As they soak, the enzymes, Lactobacilli and other helpful organisms break down and neutralise the phytic acid. As little as seven hours soaking in warm water removes most of the phytic acid. Soaking, fermenting and sprouting also breaks down gluten and other difficult-to-digest proteins into simpler components that are more easily absorbed....... > > Hmmmm, something interesting that I just caught on the page a little further down: " Alfalfa sprouts are mildly toxic – do not eat them every day, and avoid them if you are a cancer patient. They are highly nutritious, but if you have a weak immune system or suffer from inflammation they should be avoided. " > > > > > Lynne Moore > rawfood > Tuesday, June 19, 2007 9:50:45 AM > Re: [Raw Food] Brazil Nuts > > Paula, > I didn't know that almonds needed to be soaked. I've been eating > them straight out of the bag. Is there a reason that they need to be > soaked, and how long should they be soaked before eating or blending for > a salad dressing? > Thanks!! > Lynne > > > > I didn't see if anyone answered this yet.....Brazil nuts do not need > > to be soaked. Neither do Hazelnuts or cashews. > > > > ;o) > > Paula > > > > > > Caroline G Gomes > > > > rawfood@ .com > > Tuesday, June 19, 2007 5:32:41 AM > > [Raw Food] Brazil Nuts > > > > Good Morning all > > > > I wanted to make something with Brazil nuts today but I don't know if they > > need to be soaked like almonds do. Anyone know? > > > > Thanks > > > > Caroline > > > > Quote Link to comment Share on other sites More sharing options...
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