RawPracticalist Wrote:
-------------------------------------------------------
> The problem with seeds and nuts is that they are
> not digestible for most with impaired system.
>
> Even when sprouted, there is still some degree of
> concerns.
>
> What to do?
>
> Avoid them?
>
> Ferment them?
>
> Eat them with digestive enzymes?
>
> They have good nutrients there is no question.
>
> When you are eating a well ripe mango, you do not
> need digestive enzymes.
>
> It is unfortunate fruits of our generation have
> not much nutrients.

Ferment the nuts and take the seeds with digestive enzymes or occasionally ferment those too. Imo, according to the research, poor digestion is resulting from pancreatic disfunction caused through a lifetime of eating cooked food. And imo, if we build up enzyme levels we might be able to restore proper pancreatic function and be able to digest things better. Clement reports this, Kulvinskas reports this, and l am starting to report this also.

Another interesting issue brought up by Dr Clement is how these hybrid high sugar fruits is reported to harm pancreatic functioning. Could it be that SAD eaters who convert to high fruit diets don't eat enough high enzyme foods to replenish and heal pancreatic functioning, and hence have trouble digesting nuts?? These are things l have been thinking about alot lately...highly exciting stuff with highly exciting possibilities in approaches to healing.

THeSt0rm Wrote:
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> Adaptation to a High-Fat Diet.
>
> When changing slowly from a carbohydrate diet to
> an almost completely fat diet, a person’s body
> adapts to use far more acetoacetic acid than
> usual, and in this instance, ketosis normally does
> not occur. For instance, the Inuit (Eskimos), who
> sometimes live mainly on a fat diet, do not
> develop ketosis.

That's interesting. Maybe its the long day season followed by the long night season that messes with their cortisol rhythms.



Edited 1 time(s). Last edit at 03/04/2014 11:11PM by SueZ.

I just received some unshelled Brazil and macadamia nuts I ordered to see if I could detect any differences in their qualities from the shelled ones I have and keep refrigerated.


The Brazil nuts were easy to shell. I just gave them to my 4 cup granite mortar and pestle which made quick work of them. They were a little more moist and sweet than the shelled ones so I probably will order more of them if I can find an organic version - not that it probably matters much with Brazil nuts.

I didn't want to set up and adjust my big honking black walnut cracker for shelling just a few macadamias so I tried using the mortar and pestle on one of them only to have it ricochet around the kitchen like a bullet a few times before I was able to crack it. Too many round on round surfaces for that to work I guess. I finally resorted to putting them in the bottom of the mortar and whacking them with a hammer. That worked fine and quickly. Probably because I didn't miss. It could have turned ugly if I had so I took my time. Anyway, the macadamias were moister and sweeter than the shelled ones, too, and they are a heck of a lot cheaper.

SueZ Wrote:
-------------------------------------------------------
> I just received some unshelled Brazil and
> macadamia nuts I ordered to see if I could detect
> any differences in their qualities from the
> shelled ones I have and keep refrigerated.
>
>
> The Brazil nuts were easy to shell. I just gave
> them to my 4 cup granite mortar and pestle which
> made quick work of them. They were a little more
> moist and sweet than the shelled ones so I
> probably will order more of them if I can find an
> organic version - not that it probably matters
> much with Brazil nuts.
>
> I didn't want to set up and adjust my big
> honking black walnut cracker for shelling just a
> few macadamias so I tried using the mortar and
> pestle on one of them only to have it ricochet
> around the kitchen like a bullet a few times
> before I was able to crack it. Too many round on
> round surfaces for that to work I guess. I finally
> resorted to putting them in the bottom of the
> mortar and whacking them with a hammer. That
> worked fine and quickly. Probably because I didn't
> miss. It could have turned ugly if I had so I took
> my time. Anyway, the macadamias were moister and
> sweeter than the shelled ones, too, and they are a
> heck of a lot cheaper.

Probably the best thing I've learned from shelling black walnuts and macadamia nuts is to try never to be bitten by a squirrel or a Hyacinth macaw. They must have amazing bites to get through these nut shells.

I buy and eat nuts

Truly raw cashews

Almonds from Spain or Italy

hemp seeds

walnuts pecans brazil nuts

I like to make nut milks

THeSt0rm Wrote:
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> 10-12 chia tbsp of sprouted chia seeds is a task.



Too much for one meal. No-one needs that much. Why not just eat 6 tbsp for lunch.



>
> It also takes up a lot of space, I'd have to have
> a rack dedicated to just chia seed sprouts.

Only need 4 large trays going at a time if you have chia sprouts every second day. They can be put under the bed if need be, or put somewhere up high where they are out of the way.

I will be doing a big chia fest for the next few months. Chia sprouts every second day and two trays per day of chia grass to ensure 10 oz of juice. Over 30 trays all up in the rotation. Will need to extend the sprouting racks to make room for it. Will be a good experiment for a while.



Edited 3 time(s). Last edit at 03/08/2014 08:26AM by The Sproutarian Man.

coconutcream Wrote:
-------------------------------------------------------
> I buy and eat nuts
>
> Truly raw cashews
>
> Almonds from Spain or Italy
>
> hemp seeds
>
> walnuts pecans brazil nuts
>
> I like to make nut milks

I like nut milks, too. My favorite is 2 c. brazil nuts to 1/2 c. macadamia nuts sweetened with 2 T. xylitol and with 2 t. each of cinnamon, vanilla extract, and maca added to 4 or 5 c. water.

If I'm in a hurry and want to drink some before the cinnamon flavor has had a chance to fully integrate I add a few drops of cinnamon essential oil to a glass full.

I save the pulp to make raw cookies with crushed flax or chia seeds, coconut, and the same flavorings I use in the milk plus a couple of T. of raw nut oils. For the cookies I pulverize the xylitol to powder. It tastes just like powdered sugar that way but is actually good for your teeth. I bet your kids would love these rolled in the xylitol powdered "sugar" .