why soak grains, nuts, seeds and legumes (beans) & soaking nuts

[Guest guest]

Dear Sally,

Here's some information about why grains, nuts, seeds and legumes

(beans) need to be soaked, etc.

Soaking initiates the sprouting process which neutralizes enzyme

inhibitors and removes many of the phytates found in whole grains,

nuts and legumes. If soaking is not done, the phytates (also called

phytic acid) block the absorption of minerals, such as calcium,

magnesium, iron, copper, etc., and most of all zinc, in the

intestinal tract. These minerals are needed for strong bones and

teeth and overall health. The enzyme inhibitors interfere with the

much needed absorption of proteins, causes gastric distress and

chronic deficiencies in amino acids.

The popular use of unprocessed bran is one of the worst examples of

modern foods that are making people unhealthy because of the high

level of phytic acid residing within the bran. Granola is also a

poor example of a highly touted food for good health, when in fact,

due to a lack of soaking, it is detrimental to health.

Please note: Although many Candida sufferers will not be able to eat

grains, beans, peas or legumes early in their Candida program because

they are high in carbohydrates and feed the candida, so please keep

these references for future use.

ACID MEDIUM FOR SOAKING & OTHER TIPS

The acid mediums used for soaking are:

-lemon juice

-whey (the thin, clear liquid that separates from natural yogurt and

cheese)

-raw vinegar

-buttermilk

-yogurt

It is best to use warm filtered water for any soaking process and to

keep it in a warm room for the given soaking time.

Note: Do not use whey protein powder as an acid medium because it

will become denatured by high temperatures during cooking.

SOAKING NUTS

-Soak 4 cups of nuts in warm filtered water with 1 tablespoon of

ocean sea salt (Celtic is good)- you can adjust the amount of sea

salt according to the amount you are soaking (more or less).

-Leave in room temperature for 7 hours. Drain and rinse.

-Spread them out on a stainless steel cookie sheet.

-Place them in the oven with only the oven light on for 12-24 hours,

depending up the type of nut. Check them periodically to see if they

are dry. They can also be dried at room temperature but it will take

longer.

-Please note: Pecans burn very easily, even with just the oven light

on, and probably should be left in only 4 hours and then air dried

the rest of the way. Almonds may burn as well, but not as easily as

pecans.

-Keep all soaked and dried nuts in containers with lids on them, and

keep them in the refrigerator. They tend to get molds very easily

after being soaked.

Bee

[Guest guest]

Does the skins come off of all the nuts?? I know almonds start to

lose their skins. Should you pull them off or leave them on or what?

> Dear Sally,

>

> Here's some information about why grains, nuts, seeds and legumes

> (beans) need to be soaked, etc.

>

> Soaking initiates the sprouting process which neutralizes enzyme

> inhibitors and removes many of the phytates found in whole grains,

>

[Guest guest]

Thank you Bee. So how do you use the lemon and vinegar then? Aloha, Sally

On 5/8/05, Bee Wilder <beeisbuzzing2003@...> wrote:

>

> Dear Sally,

>

> Here's some information about why grains, nuts, seeds and legumes

> (beans) need to be soaked, etc.

>

> Soaking initiates the sprouting process which neutralizes enzyme

> inhibitors and removes many of the phytates found in whole grains,

> nuts and legumes. If soaking is not done, the phytates (also called

> phytic acid) block the absorption of minerals, such as calcium,

> magnesium, iron, copper, etc., and most of all zinc, in the

> intestinal tract. These minerals are needed for strong bones and

> teeth and overall health. The enzyme inhibitors interfere with the

> much needed absorption of proteins, causes gastric distress and

> chronic deficiencies in amino acids.

>

> The popular use of unprocessed bran is one of the worst examples of

> modern foods that are making people unhealthy because of the high

> level of phytic acid residing within the bran. Granola is also a

> poor example of a highly touted food for good health, when in fact,

> due to a lack of soaking, it is detrimental to health.

>

> Please note: Although many Candida sufferers will not be able to eat

> grains, beans, peas or legumes early in their Candida program because

> they are high in carbohydrates and feed the candida, so please keep

> these references for future use.

>

> ACID MEDIUM FOR SOAKING & OTHER TIPS

>

> The acid mediums used for soaking are:

> -lemon juice

> -whey (the thin, clear liquid that separates from natural yogurt and

> cheese)

> -raw vinegar

> -buttermilk

> -yogurt

>

> It is best to use warm filtered water for any soaking process and to

> keep it in a warm room for the given soaking time.

>

> Note: Do not use whey protein powder as an acid medium because it

> will become denatured by high temperatures during cooking.

>

> SOAKING NUTS

>

> -Soak 4 cups of nuts in warm filtered water with 1 tablespoon of

> ocean sea salt (Celtic is good)- you can adjust the amount of sea

> salt according to the amount you are soaking (more or less).

>

> -Leave in room temperature for 7 hours. Drain and rinse.

>

> -Spread them out on a stainless steel cookie sheet.

>

> -Place them in the oven with only the oven light on for 12-24 hours,

> depending up the type of nut. Check them periodically to see if they

> are dry. They can also be dried at room temperature but it will take

> longer.

>

> -Please note: Pecans burn very easily, even with just the oven light

> on, and probably should be left in only 4 hours and then air dried

> the rest of the way. Almonds may burn as well, but not as easily as

> pecans.

>

> -Keep all soaked and dried nuts in containers with lids on them, and

> keep them in the refrigerator. They tend to get molds very easily

> after being soaked.

>

> Bee

>

>

>

>

[Guest guest]

You can remove the skins of almonds if you wish; there's instructions

in the recipe files. You do not need to remove the skins of other

types of nuts. Always buy raw nuts, not roasted. Roasted nuts

contain " bad " oils.

Bee

[Guest guest]

For nuts you would only use sea salt. Lemon juice or vinegar are use

for soaking other things. There is an article in the Files on " Soaking

Grains " (I can't recall the exact title). Nourishing Traditions

Cookbook by Sally Fallon is the best source of information for soaking

and preparing all grains, nuts, seeds and beans.

Bee

P.S. May I ask that you please trim your messages? TIA

[Guest guest]

Thank you Bee. How much salt do you use with the nuts then? Aloha, Sally

On 5/9/05, Bee Wilder <beeisbuzzing2003@...> wrote:

>

> For nuts you would only use sea salt. Lemon juice or vinegar are use

> for soaking other things.

>

>

www.Devi3.byregion.net <http://www.Devi3.byregion.net>

[Guest guest]

Dear Sally,

I believe the amount of nuts and sea salt is in my message above on

soaking, and also in the Recipes Files.

Bee

> Thank you Bee. How much salt do you use with the nuts then? Aloha,

Sally