Guest guest Posted May 23, 2005 Report Share Posted May 23, 2005 I submitted my questions about soaking nuts and enzymes to the WAPF website. I got this answer back from Sally Fallon. Zoe Re: FW: soaking nuts Dear Zoe > >I have two nutrition question that I was wondering if you could help me >with. > >1. In Nourishing Traditions, it says to soak nuts in salt water. What >does the salt do that soaking in just water does not do? Is the salt just >for flavor? Is soaking in water not adequate to deactivate the enzyme >inhibitors? The salt helps activate enzymes that de-activate th eenzyme inhibitors. The method imitates the way the native peoples in central america treated their nuts adn seeds--by soaking them in sea water adn then dehydrating. > >2. Raw Food types act like saving the enzymes in the foods to be eaten is >of crucial importance. Others say that the enzymes in food cannot survive >the digestive process. What is the research evidence on this issue? Do >enzymes from food survive the digestion process? What the enzymes do is help digest in the upper stomach, where there are no digestive fluids. But most foods are not good sources of enzymes. You need to lacto-ferment the foods to get a lot of enzymes. So the lacto-fermented foods eaten with cooked foods more than compensate for the loss of any enzymes in the food you cooked. Lacto-fermented foods also provide lactic acid and good bacteria, which do survive the digestive process. Sally Quote Link to comment Share on other sites More sharing options...
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