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Member
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Join Date: Sep 2006
Location: Canada
Posts: 574
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Member
Join Date: Sep 2006
Location: Canada
Posts: 574
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Nut Recipes
With winter and the holidays coming up, lots of nut recipe requests will probably be coming the the forefront. I thought today would be a good day to start this thread with a small overview of both the benefits and warnings of nuts.
http://www.healthy.net/scr/article.asp?ID=1743
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They have good-quality protein and are even higher in fats (as oils) than the seeds. Because of that, they are more caloric than other vegetable foods (remember, each gram of fat has nine calories, over twice that of protein or carbohydrate), so they are not a food that should be eaten in abundance unless we are trying to gain weight.
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Because of the spoilage problem of these oil-rich nuts, picking or buying the fresh, raw, unshelled (with shells) nuts are the best. They will store longer than any other. Once the shells are removed, nuts should be kept in closed containers or plastic bags in the refrigerator or even the freezer. If left out in containers or bags, they should be eaten within a month. Nuts will store longer in a cool, dry place in closed containers than left in the air or in damp areas. Roasted, salted nuts are best avoided. The salt is not needed, and roasting affects the oils and decreases the B vitamin and mineral content.
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Many people have some trouble digesting nuts because of the high fat content, which is even worse after roasting. The nut foods are not the easiest to digest; this is true especially in people with low stomach acid or gallbladder problems. Overweight individuals with gallstone or gallbladder disease often have difficulty digesting fatty foods in general. To process the nuts in our body, we usually need a good level of hydrochloric acid, fat-digesting enzymes ( lipases ), and bile secreted by our gallbladder and liver.
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A nut-seed blended mix such as almonds-sunflower-sesame with a little added sea salt can be kept in a jar in the refrigerator and used as a protein seasoning.
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Total fat content varies, from peanuts at 50 percent to pecans (and macadamias), the richest, at 70 percent fat. The protein content of nuts is very good, with a fairly balanced amino acid distribution
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Most nuts have a general cross section of the B vitamins but are not real high in any, though peanuts are pretty rich in niacin. They are, however, very well endowed with the minerals, particularly potassium, magnesium, calcium, iron, zinc, and other trace minerals. Nuts are very low in sodium when unsalted, and some nuts, such as almonds, Brazil nuts, and pecans, even have some selenium.
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The site, above, then goes into specific nuts and is well worth reading the whole page.
http://www.wildernessfamilynaturals....ed_organic.htm
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Traditional people always soaked or partially sprouted their seed and nuts before they were eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest and their nutrients are more readily available if they are first soaked overnight in water and then dried. This method imitates the Aztec practice of soaking pumpkin and squash seeds and drying them in the sun before eating whole or grinding them into a meal. Soaking the nuts and seeds in water neutralizes the enzyme inhibitors and can increase the vitamin and mineral content.
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Also a site that is packed full of information, as well as selling pre-soaked nuts. It goes into detail about nuts that the other site doesn't cover.
http://www.naturalhub.com/natural_fo...uts_common.htm
I haven't had time to read this one yet... but it looks really good too, so I thought I'd post it as well.
__________________
Kind regards,
KimS
formerly pakisa 100 at BT
01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com)
Last edited by KimS; 11-07-2006 at 12:34 PM.
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11-07-2006, 12:14 PM
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