Soaking nuts, seeds

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Oganic Raw Nuts and Seeds... If you eat substantial quantities of raw pecans, walnuts, etc you have a choice of swallowing enzyme capsules with them to neutralize their enzyme inhibitors or first germinating the nuts and letting nature do the job through increased enzyme activity resulting from germination. Almost anyone can eat several nuts without feeling any effect. But it is common knowledge that nuts are "heavy on the stomach" if consumed in substantial quantity. The enzyme inhibitors in seeds explain the mystery, but they were not identified until 1944. Soaking nuts and seeds stimulates the process of germination, not only increasing the vitamin C content, but also increasing Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all

grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Storage: Almonds, pecans, cashews and pistachios have a high content of stable oleic acid. Thus, they do not go rancid easily, and once prepared by soaking and dehydrating, they may be stored for many months at room temperature in an air tight container. Hunza Walnuts and Pumpkin Seed, contain large amounts of the triple unsaturated fat (Omega 3 fat) linolenic acid and are much more susceptible to rancidity. They should always be stored in the refrigerator. http://www.smartsupply.us/raw-nuts.htm Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats __________________________________________________