The Right Way to Eat Nuts

Proper preparation of nuts is one of these traditions, which I discuss in greater detail in my upcoming book Unjunk. ⁣
⁣⁣
⁣Traditionally, people understood instinctively that nuts are best soaked or partially sprouted before consumed because nuts contain enzyme inhibitors which can put a real strain on the digestive mechanism if consumed in excess.
⁣⁣
⁣These enzyme inhibitors protect the plants and prevent germination until the conditions are just right.⁣
⁣⁣
⁣By soaking nuts in filtered water, you essentially replicate the moist environment needed for germination and de-activate/neutralize these enzyme inhibitors.
⁣⁣
⁣The same goes for soaking and sprouting seeds and grains as well which all have different soaking & sprouting times.
⁣⁣
⁣As a general rule, the harder the nut, the longer the soak time as shown in the post image above.
⁣⁣
⁣I’ve been soaking/dehydrating/roasting my own nuts for a while - it’s really simple.⁣
⁣⁣
⁣Give my roasted cashew method a try:⁣
⁣⁣
⁣1️⃣ Soak cashews for 3-4 hours in salted water at room temperature⁣
⁣⁣
⁣2️⃣ Strain & rinse well⁣
⁣⁣
⁣3️⃣ Salt cashews to taste & mix well⁣
⁣⁣
⁣4️⃣ Spread cashews in a single layer on a baking tray lined with parchment paper⁣
⁣⁣
⁣5️⃣ Place the baking tray on the middle shelf and roast for 2 hours in a preheated oven (top/bottom burners on) on 125C/250F until cashews are slightly crispy in the oven⁣
⁣⁣
⁣6️⃣ Keep checking to make sure they don’t burn. Remove tray and let cool completely. They will harden and crisp even more once cooled⁣
⁣⁣
⁣7️⃣ Store in an air-tight jar/container for 2-3 months⁣
⁣⁣
⁣Bottom line, if you struggle with bloating, gas, and poor digestion – start soaking your nuts and let me know if it helps make a difference.⁣
⁣⁣
⁣Please share with anyone who loves nuts!⁣

Related Articles

Responses

Your email address will not be published. Required fields are marked *