View Full Version : Which nuts/seeds to soak - help needed!
07-06-2006, 11:53 PM
I have read posts in the past about certain nuts and seeds needing soaking and others not. I need help with this. Can someone give me a definitive list of which nuts and soaks need soaking and which ones don't?
07-07-2006, 12:09 AM
Try this on for size: http://www.rawfoodtalk.com/forum/showthread.php?p=138233&highlight=soak#post138233
07-07-2006, 11:41 PM
Thanks RawKinLocs. I am familiar with that post (although I appreciate the reminder), but wasn't sure if there was more definitive answer somewhere.
07-08-2006, 08:21 AM
In that link, Scott's answer is pretty definitive because there are lists and soaking times on the pages quoted:
Living On Live Food - Alissa Cohen - pg.36 and also 275-279 - very simple
and will answer all of your questions.
07-08-2006, 11:03 AM
I don't have Alissa's book yet, but plan on purchasing it soon.
Also, I just found a book called Enzyme Nutrition by Herbert Shelton. He talks about nuts and seeds needing to germinate and sprout to 1/4" to be at their fullest enzymatic potential. He shares a story of watching a squirrel bury a pecan (which I believe has a hard shell) to break down the enzymes, and then comes back for it later. He also refers to others' research (as well as his own) regarding enzyme inhibitors. He was not able to do as much research on this as he liked but saw great value in the enzymes in raw foods.
Based on Shelton's findings, I am thinking that all nuts and seeds should be soaked (to wash off the enzyme inhibitors) and sprouted (to increase the enzymes available) to 1/4" sprout. Previously, I thought grinding flax seeds was an acceptable alternative, but I am now wondering if that just makes them easier to digest and that they would still have the inhibitors present.
What do you guys think?
07-09-2006, 12:09 AM
If you can get to a book store, take a look at Living Cuisine by Renee Underkoffler- page 216-
It talk about nuts and gives details on how long to soak each kind. A few pages before that, it talks about seeds.
Your local library may even have it.
This one is my second favorite book- next to Alissa's... :D
07-09-2006, 12:19 AM
Thanks Mookie - I have determined my library has it and I will check it out.
I think my main question is more around what needs soaking rather than length of time. I am thinking that all nuts and seeds have the enzyme inhibitors and need to be soaked to remove them. Can anyone point me to a website or reference that says differently (or confirms this)?
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