Trypsin Inhibitors in Nuts and Seeds
I am aware of what these inhibitors can do, and I have heard that there are different types in nuts and seeds than in grains and legumes. But I could be wrong. My question is: does anyone know the extent of the damage caused by the trypsin inhibitors in just nuts and sees, how much is damaged based on an average amount eaten? And also if the enzymes they destroy or alter are able to regenerate sufficiently or with more effort; or if they regenerate at all? Thank you for anyone who has any advice or who has tried to help.
Last edited by Baltimoretsg3984; 01-30-2012 at 05:42 PM.