I have soaked, sprouted, and dehydrated nuts with no mold problems.

jtprindl Wrote:
-------------------------------------------------------
> SueZ Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > "Nut and seed soaker I now pronounce you free
> > from
> > > the chore of making your wholesome tasty nuts
> > and
> > > seeds taste like shite by soaking and
> sprouting
> > > them."
> > >
> > > Soaked and/or sprouted nuts & seeds taste
> fine
> > to
> > > me and there's more reasons to soak/sprout
> > other
> > > than phytic acid.
> >
> > Have you had digestive issues when you have
> tried
> > to eat unsoaked/unsprouted seeds and nuts?
>
>
> Nope

Just not interested in the linked info I provided then?

"Just not interested in the linked info I provided then?"

No, I read it.

jtprindl Wrote:
-------------------------------------------------------
> "Just not interested in the linked info I provided
> then?"
>
> No, I read it.


That sentence can be taken in more than one way. Does your "no" mean you didn't find the new findings interesting?

"That sentence can be taken in more than one way. Does your "no" mean you didn't find the new findings interesting?"

They were interesting but again there are more reasons to soak and sprout other than eliminating phytic acid.



Edited 1 time(s). Last edit at 12/10/2014 02:06AM by jtprindl.

jtprindl Wrote:
-------------------------------------------------------
> "That sentence can be taken in more than one way.
> Does your "no" mean you didn't find the new
> findings interesting?"
>
> They were interesting but again there are more
> reasons to soak and sprout other than eliminating
> phytic acid.


As were addressed in the studies - which were not just about phytic acid. Are you missing something or am I?

[nutritionfacts.org]

Quote

Dietary phytate, rather than fiber per se, might be the most important variable governing the frequency of colon cancer, as we know phytate is a powerful inhibitor of the iron-mediated production of hydroxyl radicals, a particularly dangerous type of free radical. So the standard American diet may be a double whammy, the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals.

SueZ Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
> > "That sentence can be taken in more than one
> way.
> > Does your "no" mean you didn't find the new
> > findings interesting?"
> >
> > They were interesting but again there are more
> > reasons to soak and sprout other than
> eliminating
> > phytic acid.
>
>
> As were addressed in the studies - which were not
> just about phytic acid. Are you missing something
> or am I?


Soaking and sprouting activates enzymatic activity by reducing enzyme inhibitors and turns nuts & seeds into a live food. Phytic acid shouldn't be feared too much because not only does it have many health benefits but it can be very easily neutralized (not only from soaking but from vitamin C) if it starts to become a problem. It does have the potential to bind to minerals in the digestive tract, though. Probably wouldn't be a good idea to eat large amounts of raw unsoaked nuts and seeds on a consistent basis unless you've been doing so for a while and still have sufficient mineral levels and no digestive problems.

jtprindl Wrote:
-------------------------------------------------------
> SueZ Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > "That sentence can be taken in more than one
> > way.
> > > Does your "no" mean you didn't find the new
> > > findings interesting?"
> > >
> > > They were interesting but again there are
> more
> > > reasons to soak and sprout other than
> > eliminating
> > > phytic acid.
> >
> >
> > As were addressed in the studies - which were
> not
> > just about phytic acid. Are you missing
> something
> > or am I?
>
>
> Soaking and sprouting activates enzymatic activity
> by reducing enzyme inhibitors and turns nuts &
> seeds into a live food. Phytic acid shouldn't be
> feared too much because not only does it have many
> health benefits but it can be very easily
> neutralized (not only from soaking but from
> vitamin C) if it starts to become a problem. It
> does have the potential to bind to minerals in the
> digestive tract, though. Probably wouldn't be a
> good idea to eat large amounts of raw unsoaked
> nuts and seeds on a consistent basis unless you've
> been doing so for a while and still have
> sufficient mineral levels and no digestive
> problems.

I really think you would benefit from rereading the studies.

Panchito Wrote:
-------------------------------------------------------
> [nutritionfacts.org]
> revention-of-cancer/
>
> Dietary phytate, rather than fiber per se, might
> be the most important variable governing the
> frequency of colon cancer, as we know phytate is a
> powerful inhibitor of the iron-mediated production
> of hydroxyl radicals, a particularly dangerous
> type of free radical. So the standard American
> diet may be a double whammy, the heme iron in
> muscle meat plus the lack of phytate in refined
> plant foods to extinguish the iron radicals.

Thank you, That was a good one. After I watched that I also watched this one which is really good. I hope Ela sees it and stops soaking her phytates away!

"Women who consume the most high-phytate foods (whole grains, beans, and nuts) appear to have better bone density."

[nutritionfacts.org]

SueZ Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
> > SueZ Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > jtprindl Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > "That sentence can be taken in more than
> one
> > > way.
> > > > Does your "no" mean you didn't find the new
> > > > findings interesting?"
> > > >
> > > > They were interesting but again there are
> > more
> > > > reasons to soak and sprout other than
> > > eliminating
> > > > phytic acid.
> > >
> > >
> > > As were addressed in the studies - which
> were
> > not
> > > just about phytic acid. Are you missing
> > something
> > > or am I?
> >
> >
> > Soaking and sprouting activates enzymatic
> activity
> > by reducing enzyme inhibitors and turns nuts &
> > seeds into a live food. Phytic acid shouldn't
> be
> > feared too much because not only does it have
> many
> > health benefits but it can be very easily
> > neutralized (not only from soaking but from
> > vitamin C) if it starts to become a problem. It
> > does have the potential to bind to minerals in
> the
> > digestive tract, though. Probably wouldn't be a
> > good idea to eat large amounts of raw unsoaked
> > nuts and seeds on a consistent basis unless
> you've
> > been doing so for a while and still have
> > sufficient mineral levels and no digestive
> > problems.
>
> I really think you would benefit from rereading
> the studies.


I don't.

jtprindl Wrote:
-------------------------------------------------------
> SueZ Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > SueZ Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > jtprindl Wrote:
> > > >
> > >
> >
> --------------------------------------------------
>
> >
> > >
> > > > -----
> > > > > "That sentence can be taken in more than
> > one
> > > > way.
> > > > > Does your "no" mean you didn't find the
> new
> > > > > findings interesting?"
> > > > >
> > > > > They were interesting but again there are
> > > more
> > > > > reasons to soak and sprout other than
> > > > eliminating
> > > > > phytic acid.
> > > >
> > > >
> > > > As were addressed in the studies - which
> > were
> > > not
> > > > just about phytic acid. Are you missing
> > > something
> > > > or am I?
> > >
> > >
> > > Soaking and sprouting activates enzymatic
> > activity
> > > by reducing enzyme inhibitors and turns nuts
> &
> > > seeds into a live food. Phytic acid shouldn't
> > be
> > > feared too much because not only does it have
> > many
> > > health benefits but it can be very easily
> > > neutralized (not only from soaking but from
> > > vitamin C) if it starts to become a problem.
> It
> > > does have the potential to bind to minerals
> in
> > the
> > > digestive tract, though. Probably wouldn't be
> a
> > > good idea to eat large amounts of raw
> unsoaked
> > > nuts and seeds on a consistent basis unless
> > you've
> > > been doing so for a while and still have
> > > sufficient mineral levels and no digestive
> > > problems.
> >
> > I really think you would benefit from rereading
> > the studies.
>
>
> I don't.

That's sad. Can't say I'm too surprised though.

SueZ Wrote:
-------------------------------------------------------
> Living Food Wrote:
> --------------------------------------------------
> -----
> > Here's an interesting abstract on phytic acid:
> >
> >
> >
> > Note the high phosphorus content of phytic
> acid,
> > as described in the abstract. Phosphorus is the
> P
> > in ATP, which is the main active source of
> energy
> > storage in the human body.
> >
> > Suncloud, phytic acid is very high in
> phosphorous,
> > however the phosphorous is bound up very
> tightly
> > and near-impossible for us to utilize. Plants
> with
> > phytic acid have the majority of their
> phosphorous
> > in an unusable form, and furthermore it will
> bind
> > with other nutrients like iron, zinc and
> calcium
> > and deplete us of those too. By sprouting or
> > fermenting these foods the phytate is broken
> down
> > and and the majority of the phosphorous becomes
> > available to us again, as well as an increase
> in
> > the bioavailability of many other minerals.
> >
> > Here is a quick quote stating that animals with
> > only one stomach (which includes us) are
> > essentially unable to utilize phosphorous that
> is
> > in the form of phytates:
> >
> >
> > Many scientists currently use the rule that
> > monogastric animals metabolize only one-third
> of
> > the phosphorus in plant materials. This
> assumption
> > is based on the report by the Committee on
> Animal
> > Nutrition, National Academy of
> Sciences-National
> > Research Council (NAS-NRC) (1960) that
> > approximately 30% of the phosphorus in plant
> > materials is non-phytate and can be considered
> to
> > be utilized by animals.
> >
> [ps.oxfordjournals.org]
>
> > ract






> Too bad for nut and seed soakers and sprouters
> that most seeds and nuts taste like shite once
> they have been soaked and sprouted. The good news
> is that you don't have to destroy the taste of
> your seeds and nuts anymore if you have healthy
> gut flora, or terrain as some call it, as our gut
> bacteria works with us to deliver the goods
> because THEY can break down phytates for us and
> release the bound phosphorus, etc. which we can
> then digest.
>
> Not to knock the Oxford Journal but come on,
> geeze, a lot has been learned since 1966.
>
>
> Nut and seed soaker I now pronounce you free from
> the chore of making your wholesome tasty nuts and
> seeds taste like shite by soaking and sprouting
> them.
> Read, learn, rejoice, and don't forget to say a
> word of thanks to your symbiotic life partners -
> your resident gut flora - for setting your taste
> buds free at last!
>
> [news.ifr.ac.uk]
> cation/
>
> There really is a ton of modern info on this
> subject out there. No need to rely on ancient
> studies or obsolete raw gurus really.
>
> Here is another bit from the 100's of pages of
> current stuff ...
>
> [www.ncbi.nlm.nih.gov]

While I was looking for something else tonight I noticed that the link I provided for phytates/bones was an erroneous/changed link. Rather that link this post, correcting that, to that post I decided to link it to this one as I think it is more important and worthy of bumping.


"A recent study published in the Journal of Medicinal Food asked a simple question: Do people who avoid high phytate foods—legumes, nuts, and whole grains—have better bone mineral density? No. Those that consumed more high-phytate foods actually had stronger bones, as measured in the heel, spine and hip. The researchers conclude that dietary phytate consumption had protective effects against osteoporosis and that low phytate consumption should actually be what’s considered an osteoporosis risk factor."

[nutritionfacts.org]



Edited 1 time(s). Last edit at 01/06/2015 12:00AM by SueZ.

"A recent study published in the Journal of Medicinal Food asked a simple question: Do people who avoid high phytate foods—legumes, nuts, and whole grains—have better bone mineral density? No. Those that consumed more high-phytate foods actually had stronger bones, as measured in the heel, spine and hip. The researchers conclude that dietary phytate consumption had protective effects against osteoporosis and that low phytate consumption should actually be what’s considered an osteoporosis risk factor."


There could be a couple explanations for this...

1.) Vitamin D3 helps retain phytates within the body and higher levels of D3 are linked to increased bone density. Therefore it could be the D3 making the difference rather than phytates.

2.) Those eating more phytates could've been eating overall healthier diets than those who did not.



Edited 2 time(s). Last edit at 01/06/2015 12:46AM by jtprindl.

The problem with the phytic acid studies is that they are short term studies, but now a long term study has recently been published to show that the body can make adjustments where-by P.A doesn't bind with calcium, and this makes me ask, does the body make adjustments for P.A binding on other nutrients as well?

I think the P.A studies maybe misleading given their short term basis, and they don't take into account other things like having good bacteria levels and the ability to break down these anti nutrients.

Yes, P.A does have many benefits, and so do lots of anti nutrients, so maybe they are not the enemy like many think. I think the key is being able to help the body break down P.A and anti nutrients by building up the body's good bacteria levels. Anti nutrients are some of the most powerful health builders ever discovered.

www.thesproutarian.com

I have really gotten into eating marzipan since Marcus and Cara's video of how to make it.

The first batch I soaked the almonds for 24 hours and popped their skins off as the recipe called for. From there on in I have been skipping both those steps and using the almonds straight from the package and, I'll tell you, the result taste both much better and the marzipan is somehow even easier for me to digest! So, I had to look into it to try and figure out why doing everything contrary to what we are told we are supposed to be doing is somehow making nuts and seeds more and more easily digestible for me.

Here's one of the other things I found ...

"Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans."

[www.ncbi.nlm.nih.gov]

marzi what?
marzipan ?
And this is supposed to be better than chewing on raw soaked almonds?

So much conflicting information on the proper way to eat food,I've noticed over the years. It goes beyond what one should eat all the way to how one should eat, and it gets so overwhelming. I suppose that's why its important to listen to ones body, and to be a part of a community like this to hear the experience of others, which I think is why its so important to not hold on to any specific reality tunnel and be open and honest as possible about ones diet, which im not entirely sure always occurs.