View Full Version : Enzyme inhibitors
11-04-2008, 10:04 AM
I know that when you soak nuts/seeds it breaks down the enzyme inhibitors and makes it easier to digest and the life begins to grow....so.... what about just when you break up a nut or blend it and then add other ingredients to it, of which some of it might be water or juicy fruits....wouldn't the enzyme inhibitors break down as they combine. What about when you eat unsoaked nuts and seeds and it mixes with the juices down in your stomach, wouldn't it then also be breaking down the enzyme inhibitors. Just some thoughts that wonder around in my mind when it comes to soaking nuts and seeds....let me know your thoughts and what you've learned.
11-04-2008, 10:08 AM
Normally when you soak nuts, say almonds, the soak time is 12 hours or so and then you throw away the soak water as that contains the undesirable stuff you do not want to eat. So no...I would say the liquid either in a recipe or in your intestinal tract does not do the same thing.
11-05-2008, 12:50 PM
If you think about it from the point of view of the nut or seed their job is to protect themselves until they find the optimum environment to produce a new plant.
They can not do this in a dry place or just a place where they are splashed with water for a short time. They need to know that there is adequate water so they will not give up their protection until they have been surrounded by water for some time.
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