Comments on: Dear Mark: Soaking Seeds and Nuts

By: Cat

Cat — Fri, 07 Aug 2009 00:43:48 +0000

Dear Mark,

I have Celiac and am gluten intolerant and bake with blanched almond flour sometimes. I have trouble digesting it though. Can you please tell me if you know anything about soaking actual almond flour, how and if that would help once the nuts are already ground into flour? Thank you.

By: Taking a break « No Magic Pill

Taking a break « No Magic Pill — Thu, 09 Oct 2008 17:56:35 +0000

[...] some assumptions challenged, have some chard, some dietary tricks to consider, Mark discusses teabagging your nuts (if you don’t get it, don’t ask), cooking tome packs in the pounds, Coke [...]

By: markus

markus — Tue, 07 Oct 2008 12:44:44 +0000

if this is applicable: one needs to be aware that the peanut is not a nut – but a legumes – and as such contain the hight antinutrient content mark mentions to a far greater degree than true nuts

i should suggest avoiding these altogether

it’s very difficult in some countries to obtain raw nuts – like the UK – and i found out the hard way that soaking already processed nuts is – well – uck?

By: Son of Grok

Son of Grok — Tue, 07 Oct 2008 01:39:48 +0000

New_me,

Make sure that you post somewhere around here on your findings! I would be interested in other squash seeds too.

By: new_me

new_me — Mon, 06 Oct 2008 22:17:00 +0000

I’m still wondering about eating various squash seeds. Has anyone tried squash seeds other than pumpkin? I did some research and the general consensus is that it is ’safe’ to eat them. I think I’ll have to give it a try and let you all know how it turns out.

By: new_me

new_me — Mon, 06 Oct 2008 22:14:20 +0000

I am an avid reader of Sally Fallon and have soaked, salted and dried my nuts and seeds ever since I read her recommendation. The end result is a wonderful improvement over what I used to eat. There is a unique crispness and flavor to them. It is all well worth the effort, which really isn’t much.

By: Anna

Anna — Mon, 06 Oct 2008 20:21:43 +0000

I soak nuts in a weak sea salt solution, then dry them on two large sheet pans in my oven. The oven temp only goes as low as 170°F, so I use a wooden spoon to crack the oven ajar just a bit. The thermometer inside the oven indicates that keeps the temp around 150°F and allows the moisture to evaporate. Every few hours I stir/shake them up to assist the evaporation rate.

Not the most energy efficient way, but it works without buying a dehydrator. Stacking would increase efficiency. I let it go overnight this way or turn it off and restart it in the morning. I only do this on weekends when someone is around the house, but haven’t ever had a problem.

My large toaster oven goes down to 150°F, but it doesn’t hold as many nuts, so I don’t use that oven as often. I’m looking into buying a smoker that will stay at low temps, so I can soak/dry a larger quantity of nuts that way, too.

By: Robert M.

Robert M. — Mon, 06 Oct 2008 17:29:03 +0000

Have you considered soaking in a brine of sodium bicarbonate (i.e. baking soda) instead of salt? I know this works wonders for beans.

By: Son of Grok

Son of Grok — Mon, 06 Oct 2008 17:15:14 +0000

I have never even heard of soaking nuts before. I don’t seem to have any trouble with raw nuts so I don’t know if I would go through the hassel myself. Sounds like a promising option though!

By: Sasquatch

Sasquatch — Mon, 06 Oct 2008 16:47:25 +0000

Mark,

It’s great to see this post.