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enzym inhibitors
Posted by: allone01 ()
Date: September 12, 2007 03:54PM

anyone know which beans/seeds/nuts you must sprout to release the enzym inhibitors?
maybe i dont understand this concept very well so if someone could explain that aswell it sure would help my digestion!

many thanks!

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Re: enzym inhibitors
Posted by: chickory ()
Date: September 18, 2007 06:37PM

The purpose of the enzyme inhibitor is to allow beans, nuts, and seeds to remain dormant (in a dry and non-growing state) and not rot until the conditions are right for them to grow. The seed/nut/bean is produced by the mother plant in the autumn, is dormant through the winter, then starts to grow in the spring when there is sufficent moisture and warmth. Basically, all seeds/nuts/beans that are dry have enzyme inhibitors (otherwise they would be growing). We are simulating spring-like growth by sprouting or soaking them.
Nuts usually don't sprout- soak over night and rinse. Many fatty seeds like sunflower, pumpkin, or sesame taste too bitter if sprouted- they can also be soaked over night and rinsed before eating.
Some nuts, like cashews, are heated or steamed in order to open the shell, so they are no longer living even if labeled raw. Recently, almonds in the USA are all required to be pasturized, therefore no longer living. Any legumes or grains that have been damaged (split peas have been cut in half, many grains that have had their hulls removed) are no longer sproutable and are not living.
Hope I've explained clearly enough.
Good luck,

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