nuts and phytates

[Guest guest]

I am looking into almond flour for my family as my dh is on the

Specific Carb. diet.

I soak the almonds per Sally's instructions to remove phytates, but

cannot grind/process the nuts fine enough for some of the recipes.

Anyhow, my question is--once the nuts are cooked, does it matter if

they've been soaked or not? Will cooking inhibit the phytates?

thanks much for any light you can shed,

nita

[Guest guest]

Nita,

The enzyme inhibitors and phytates are mostly on the

skin, so if the almonds are blanched and the skins are

removed, they should be ok. We use a lot of almond

flour, I buy it is bulk and do not soak it because the

skins had been removed, Juli

--- Nita Stull <nita_stull@...> wrote:

> I am looking into almond flour for my family as my

> dh is on the

> Specific Carb. diet.

>

> I soak the almonds per Sally's instructions to

> remove phytates, but

> cannot grind/process the nuts fine enough for some

> of the recipes.

> Anyhow, my question is--once the nuts are cooked,

> does it matter if

> they've been soaked or not? Will cooking inhibit

> the phytates?

>

> thanks much for any light you can shed,

> nita

>

>

>

>

__________________________________

FareChase: Search multiple travel sites in one click.

http://farechase.