? about almonds and soaking

[Guest guest]

Is the faster way of soaking almonds by boiling it as good as the

long soaking version. Also I have read on an another site that you

should not eat the shell(skin) of the almond is this right isn't the

skin where it's the most beneficial, isn't the skin where the protein

is?

[Guest guest]

Hi,

The skin of nuts like almonds is not like the skin of vegetables

which contain a lot of good nutrients. About whether the skin of

almonds is okay to eat - in their book " Nutritional Traditions " Sally

Fallon & Enig say eating almond skins is no problem.

About soaking or boiling almonds to remove the mineral blocking

enzymes, I've only heard of soaking them in salt water, so I don't

know about boiling them. The salt is what does the job.

Bee

> Is the faster way of soaking almonds by boiling it as good as the

> long soaking version. Also I have read on an another site that you

> should not eat the shell(skin) of the almond is this right isn't

the

> skin where it's the most beneficial, isn't the skin where the

protein

> is?

[Guest guest]

can you give more specific information about soaking the almonds? The info.

listed in

the files is put in a Word format. I do not currently have Word or a program

that will

open it....i just got a new Mac....nothing that worked on my old computer works

on

the new. how long do you have to soak the almonds and how long to dry them and

how to dry them. my stove is electric. thanks everyone. this is a great

forum.

chanel

> > Is the faster way of soaking almonds by boiling it as good as the

> > long soaking version. Also I have read on an another site that you

> > should not eat the shell(skin) of the almond is this right isn't

> the

> > skin where it's the most beneficial, isn't the skin where the

> protein

> > is?

[Guest guest]

Dear Chanel,

Soak about 4 cups of almonds (preferably skinless) in 1 tablespoon of

sea salt, with enough water to cover. Leave in a warm place for at

least 7 hours or overnight. Drain in a colander.

Spread on a stainless steel baking pan and place in the oven on the

lowest temperature possible for 12 - 24 hours, stirring occasionally,

until completely dry and crisp (they can burn easily so this is

important). Store in an airtight container.

Only the heat of the oven light will also dry them but it takes more

hours.

I will try to fix the format in the files so it can be used by

anyone. Thanks for letting me know.

Cheers,

Bee

> > > Is the faster way of soaking almonds by boiling it as good as

the

> > > long soaking version. Also I have read on an another site that

you

> > > should not eat the shell(skin) of the almond is this right

isn't

> > the

> > > skin where it's the most beneficial, isn't the skin where the

> > protein

> > > is?

[Guest guest]

the Almonds sound great. I might just try it myself.

Just a word to any other Mac users in the group. If

you're running a newer Mac operating system (OS 10 Jag

or Panter) you can usually open a .doc or .txt format

created in word on a PC on the new built in Text Edit

program. You will howver have to weed through a BUNCH

of code at the start and end of each document to read

the content. For instance, it's the only way I can

open any of the side bar articles. The best way to

develop a document for ALL to view with no problems is

to convert it to a PDF file. However, unlike the

Acrobat reader, the Acrobat distiller program is not

free. You can do it online howver since Adobe offers

that feature. For more info go to to

http://www.adobe.com/products/acrobat/acro_ad.html.

--- Bee <beewilder@...> wrote:

---------------------------------

Dear Chanel,

Soak about 4 cups of almonds (preferably skinless) in

1 tablespoon of

sea salt, with enough water to cover. Leave in a warm

place for at

least 7 hours or overnight. Drain in a colander.

Spread on a stainless steel baking pan and place in

the oven on the

lowest temperature possible for 12 - 24 hours,

stirring occasionally,

until completely dry and crisp (they can burn easily

so this is

important). Store in an airtight container.

Only the heat of the oven light will also dry them but

it takes more

hours.

I will try to fix the format in the files so it can be

used by

anyone. Thanks for letting me know.

Cheers,

Bee

> > > Is the faster way of soaking almonds by boiling

it as good as

the

> > > long soaking version. Also I have read on an

another site that

you

> > > should not eat the shell(skin) of the almond is

this right

isn't

> > the

> > > skin where it's the most beneficial, isn't the

skin where the

> > protein

> > > is?