Guest guest Posted February 17, 2012 Report Share Posted February 17, 2012 Hi , There is actually a reason to soak the almonds prior to making almond milk and it is not just because of the hardness if the almonds. Its actually because almonds have enzyme inhibitors in them and make it difficult to actually digest and is hard on your pancreas. Soaking removes the enzyme inhibitor and releases the nutrients, so they are actually more nutritious after soaking than before. http://www.naturalnews.com/024995_nuts_seeds_sprouted.html Al Re: Kefir for yogurt? I was very tired last night and think I forgot to put my name at the bottom of my post so it didn't make it onto the board. So, this will be more concise because I don't feel like typing it all out again. Thanks for the yogurt advice everyone. I didn't think about the temperature and the kefir...good point. For almond milk, I have found it is not necessary to soak the almonds first if you have a really good blender. 4 cups of water, 1 cup of almonds and 3-4 dates in the blender is how I do it. Then, strain it all out and collect the liquid. Next week, when I make almond milk, I'm going to post about it on my blog with step-by-step pictures because there are some added steps to this that I like to do (such as removing the skins first, and it is quite easy to do if you know how to do it) that makes for a sweeter, less bitter tasting almond milk. So, if you want, you can keep your eye for it (probably Sunday or Monday is when I will be putting it up). The address is chicagohealthygirl.wordpress.com That way, I wouldn't be typing it all out here and then, typing it all out again there. Plus, you can see it with pictures if that helps...and I'll explain what you can do with the almond pulp that will be left in your strainer so it doesn't get wasted and you can get all of the goodness out of your almonds. Warning, though...once you've made homemade almond milk, you will never want store bought almond milk again, haha. It tastes sooooo much better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2012 Report Share Posted February 18, 2012 plus, almonds are sweeter and tastier after soaking, for the lectins are bitter tasting. bitter is an important flavor for us to ingest, as it has been found to be a 'vitamin' (B17) that controls the growth of cells and therefore works against cancers and tumors, but too much B17 is not good either. dark green leafy vegetables contain plenty, as do all seeds, nuts, beans and grains, but again - too few is not good and too many is not good. the body is wise. once it is beyond the programmed tastes for sugar, etc, it knows how much bitter it wants and doesn't want. the only bitter flavor most people get is coffee and chocolate and since they use dairy and sugar with it, it negates the helpful effects. i eat the apple seeds and pear seeds when i eat the fruit - i even eat lemon and grapefruit seeds. but a man poisoned himself once saving the seeds and eating an entire cup of them at once. moderation is wisdom. excess of a good thing can be harmful. i knew an MD once who was researching a cure for cancer. he got close to finding out what i just wrote and realized that the AMA would destroy his career if he was to continue and actually find the cure. he changed fields. my mother died of cancer... i wish he'd persisted... but then again, i know what they do to doctors who actually turn cancer around. just remember to eat your apple seeds and don't listen when people say not to. good book: " World Without Cancer " http://www.realityzone.com/worwitcan.html Love, http://www.Robinett.com http://www.Auntie.com On Feb 17, 2012, at 11:43 AM, ouched63188@... wrote: > Hi , > > There is actually a reason to soak the almonds prior to making almond milk and it is not just because of the hardness if the almonds. Its actually because almonds have enzyme inhibitors in them and make it difficult to actually digest and is hard on your pancreas. Soaking removes the enzyme inhibitor and releases the nutrients, so they are actually more nutritious after soaking than before. > http://www.naturalnews.com/024995_nuts_seeds_sprouted.html > > Al > Re: Kefir for yogurt? > > I was very tired last night and think I forgot to put my name at the bottom of my post so it didn't make it onto the board. So, this will be more concise because I don't feel like typing it all out again. > > Thanks for the yogurt advice everyone. I didn't think about the temperature and the kefir...good point. > > For almond milk, I have found it is not necessary to soak the almonds first if you have a really good blender. 4 cups of water, 1 cup of almonds and 3-4 dates in the blender is how I do it. Then, strain it all out and collect the liquid. > > Next week, when I make almond milk, I'm going to post about it on my blog with step-by-step pictures because there are some added steps to this that I like to do (such as removing the skins first, and it is quite easy to do if you know how to do it) that makes for a sweeter, less bitter tasting almond milk. So, if you want, you can keep your eye for it (probably Sunday or Monday is when I will be putting it up). The address is chicagohealthygirl.wordpress.com > > That way, I wouldn't be typing it all out here and then, typing it all out again there. Plus, you can see it with pictures if that helps...and I'll explain what you can do with the almond pulp that will be left in your strainer so it doesn't get wasted and you can get all of the goodness out of your almonds. > > Warning, though...once you've made homemade almond milk, you will never want store bought almond milk again, haha. It tastes sooooo much better. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 Just wondering.... I make almond butter from whole roasted almonds, thinking the almond skins add much needed fiber. I've read they also contain trace amounts of arsenic. Does anyone know if it is unhealthy to eat raw almonds that have not been skinned? Thanks, Patty On Sat, Feb 18, 2012 at 11:51 PM, <beaner892000@...> wrote: > ** > > > Wow, thanks for the information to both of you. I did not know this...glad > I know now! I even looked up some peer-reviewed research articles on it and > found this to be true. > > One thing I did read, though, is that the skins of the almonds have > anywhere from 70-100% of the enzyme inhibitors in them, and you can get rid > of most or all of these inhibitors by simply removing the skins if you > don't want to have to wait to soak them...you can do either or both. (You > can remove the skins by boiling a small amount of water and placing the > almonds in the boiling water for 3 minutes. Remove them immediately so you > don't cook them. The almonds will literally pop right out of the skins when > you squeeze them). > > I was soaking my almonds before (before I discovered my blender worked > just as well with them without soaking them) and I was keeping the water I > soaked them in to make the almond milk, thinking nutrients came out of the > almonds I just soaked, so I'd want to use the water! Oops! Here, I was just > putting the inhibitors right back into my almond milk after leeching them > out of the almonds, haha. They did a study where they tested the blanch > water for these inhibitors and the levels in the water went up a huge > amount as nuts were soaked in them. > > Anyway...good to know...and since I am putting this on my blog for the > week, good thing I can now offer some better information! Thanks! > > > > > > > > Hi , > > > > There is actually a reason to soak the almonds prior to making almond > milk and it is not just because of the hardness if the almonds. Its > actually because almonds have enzyme inhibitors in them and make it > difficult to actually digest and is hard on your pancreas. Soaking removes > the enzyme inhibitor and releases the nutrients, so they are actually more > nutritious after soaking than before. > > http://www.naturalnews.com/024995_nuts_seeds_sprouted.html > > > > Al > > Re: Kefir for yogurt? > > > > > > > > I was very tired last night and think I forgot to put my name at the > bottom of my post so it didn't make it onto the board. So, this will be > more concise because I don't feel like typing it all out again. > > > > Thanks for the yogurt advice everyone. I didn't think about the > temperature and the kefir...good point. > > > > For almond milk, I have found it is not necessary to soak the almonds > first if you have a really good blender. 4 cups of water, 1 cup of almonds > and 3-4 dates in the blender is how I do it. Then, strain it all out and > collect the liquid. > > > > Next week, when I make almond milk, I'm going to post about it on my > blog with step-by-step pictures because there are some added steps to this > that I like to do (such as removing the skins first, and it is quite easy > to do if you know how to do it) that makes for a sweeter, less bitter > tasting almond milk. So, if you want, you can keep your eye for it > (probably Sunday or Monday is when I will be putting it up). The address is > chicagohealthygirl.wordpress.com > > > > That way, I wouldn't be typing it all out here and then, typing it all > out again there. Plus, you can see it with pictures if that helps...and > I'll explain what you can do with the almond pulp that will be left in your > strainer so it doesn't get wasted and you can get all of the goodness out > of your almonds. > > > > Warning, though...once you've made homemade almond milk, you will never > want store bought almond milk again, haha. It tastes sooooo much better. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 You are welcome. Also, all the Almonds that come from the United States are irradiated (heated/pasturized) which kills the nuts. They are no longer alive but the law allows them to be labeled as RAW anyway. If you soak the nuts, they will putrify and rot and are NOT edible. In order to get truly RAW almonds, from what I understand, they have to be from Spain. Unless you grow them yourselves of course. http://www.healingnaturallybybee.com/articles/foods18.php Al Re: Kefir for yogurt? > > > > I was very tired last night and think I forgot to put my name at the bottom of my post so it didn't make it onto the board. So, this will be more concise because I don't feel like typing it all out again. > > Thanks for the yogurt advice everyone. I didn't think about the temperature and the kefir...good point. > > For almond milk, I have found it is not necessary to soak the almonds first if you have a really good blender. 4 cups of water, 1 cup of almonds and 3-4 dates in the blender is how I do it. Then, strain it all out and collect the liquid. > > Next week, when I make almond milk, I'm going to post about it on my blog with step-by-step pictures because there are some added steps to this that I like to do (such as removing the skins first, and it is quite easy to do if you know how to do it) that makes for a sweeter, less bitter tasting almond milk. So, if you want, you can keep your eye for it (probably Sunday or Monday is when I will be putting it up). The address is chicagohealthygirl.wordpress.com > > That way, I wouldn't be typing it all out here and then, typing it all out again there. Plus, you can see it with pictures if that helps...and I'll explain what you can do with the almond pulp that will be left in your strainer so it doesn't get wasted and you can get all of the goodness out of your almonds. > > Warning, though...once you've made homemade almond milk, you will never want store bought almond milk again, haha. It tastes sooooo much better. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 I have also heard that the seeds on strawberries has arsenic. So for those juicing the berries, they are getting a higher dose of arsenic than those who just eat them. So evidently some amounts of arsenic are beneficial to the body. I am sure there are lots of other sources of this substance, too, that we don't know about on this list. Lyn ----- Original Message ----- From: " Tigertame4 " <tigertame4@...> My thought is that people have eaten almonds (and apple seeds, peach pits etc) all of which contain arsenic. Back in the 70's I went to a presentation on Laetrile as a preventative and treatment for cancer. I have eaten apple seeds ever since and never had a problem. I am sure that the natural arsenic eaten with an almond probably metabolizes differently than regular arsenic. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 Do not worry about NATURAL ARSENIC. It was put there by God and our bodies need it. Our bodies actually use the natural arsenic to kill cancer cells and keep us healthy. When you eat fruit, you should also eat the seeds too. Peach pit kernels have Vitamin B-17 in them which can be eaten to kill cancer cells. I just hear an hour long show on this exact same topic. The Bell (who is a homeopath) show on naturalnews and Dr. King, a Chiropractor and Homeopath, discuss for a whole hour arsenic toxicities, what our bodies need and detoxing from toxic doses. You can listen here on the Feb. 17 show. It is during the first hour of the 2 hour broadcast. There are a years worth of shows on there on all kinds of healing topics. http://www.naturalnewsradio.com/Archive-Bell.asp Al Re: Re: Kefir for yogurt? Just wondering.... I make almond butter from whole roasted almonds, thinking the almond skins add much needed fiber. I've read they also contain trace amounts of arsenic. Does anyone know if it is unhealthy to eat raw almonds that have not been skinned? Thanks, Patty On Sat, Feb 18, 2012 at 11:51 PM, wrote: > ** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 I agree completely ! Looks like you get your health info from similar places I do. The reason the AMA destroys these doctor's careers is because of the medical monopoly. A monopoly cannot exist without the force of gov. Read the Flexner Report of 1910 to know why and how there is a medical monopoly and it's not to help the people. Chiropractors were victims of the Flexner Report in that they were called quacks and not allowed to practice until the Chiropractors sued the AMA and won. The AMA was found guilty of conspiring against Chiropractors calling them quacks. If you remember the really scary medical procedures from long, long ago...blood letting and drilling holes in people skulls to let out the evil spirits. This type of barbaric treatment was blamed on natural (alternative) medicine, when in reality it was allopathic (western medicine/modern medicine) that did the barbaric treatments. Other barbaric treatments continue to this day. From the research I've done with natural medicine and published studies, there are lots and lots of cures for cancer in natural medicine....whole foods, herbs, homeopathy, nutrients, oxygen, ozone, etc. They usually need to be used in combination and are not miracle cures by themselves. These need to be accompanied with lifestyle changes as they are not MAGIC pills. Another good book to read is " World Without Cancer: The Story of B17 " by G. http://www.amazon.com/World-Without-Cancer-Story-Vitamin/dp/0912986190/ref=sr_1_\ 1?ie=UTF8 & qid=1329684580 & sr=8-1 Al Re: Re: Kefir for yogurt? plus, almonds are sweeter and tastier after soaking, for the lectins are bitter tasting. bitter is an important flavor for us to ingest, as it has been found to be a 'vitamin' (B17) that controls the growth of cells and therefore works against cancers and tumors, but too much B17 is not good either. dark green leafy vegetables contain plenty, as do all seeds, nuts, beans and grains, but again - too few is not good and too many is not good. the body is wise. once it is beyond the programmed tastes for sugar, etc, it knows how much bitter it wants and doesn't want. the only bitter flavor most people get is coffee and chocolate and since they use dairy and sugar with it, it negates the helpful effects. i eat the apple seeds and pear seeds when i eat the fruit - i even eat lemon and grapefruit seeds. but a man poisoned himself once saving the seeds and eating an entire cup of them at once. moderation is wisdom. excess of a good thing can be harmful. i knew an MD once who was researching a cure for cancer. he got close to finding out what i just wrote and realized that the AMA would destroy his career if he was to continue and actually find the cure. he changed fields. my mother died of cancer... i wish he'd persisted... but then again, i know what they do to doctors who actually turn cancer around. just remember to eat your apple seeds and don't listen when people say not to. good book: " World Without Cancer " http://www.realityzone.com/worwitcan.html Love, http://www.Robinett.com http://www.Auntie.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 Thanks everyone. I'm off to roast some whole almonds! Patty On Sun, Feb 19, 2012 at 1:51 PM, <ouched63188@...> wrote: > ** > > > I agree completely ! Looks like you get your health info from > similar places I do. > > The reason the AMA destroys these doctor's careers is because of the > medical monopoly. A monopoly cannot exist without the force of gov. Read > the Flexner Report of 1910 to know why and how there is a medical monopoly > and it's not to help the people. Chiropractors were victims of the Flexner > Report in that they were called quacks and not allowed to practice until > the Chiropractors sued the AMA and won. The AMA was found guilty of > conspiring against Chiropractors calling them quacks. If you remember the > really scary medical procedures from long, long ago...blood letting and > drilling holes in people skulls to let out the evil spirits. This type of > barbaric treatment was blamed on natural (alternative) medicine, when in > reality it was allopathic (western medicine/modern medicine) that did the > barbaric treatments. Other barbaric treatments continue to this day. > > From the research I've done with natural medicine and published studies, > there are lots and lots of cures for cancer in natural medicine....whole > foods, herbs, homeopathy, nutrients, oxygen, ozone, etc. They usually need > to be used in combination and are not miracle cures by themselves. These > need to be accompanied with lifestyle changes as they are not MAGIC pills. > > Another good book to read is " World Without Cancer: The Story of B17 " by > G. > > http://www.amazon.com/World-Without-Cancer-Story-Vitamin/dp/0912986190/ref=sr_1_\ 1?ie=UTF8 & qid=1329684580 & sr=8-1 > > Al > > Re: Re: Kefir for yogurt? > > plus, almonds are sweeter and tastier after > > soaking, for the lectins are bitter tasting. > > bitter is an important flavor for us to ingest, as > > it has been found to be a 'vitamin' (B17) that > > controls the growth of cells and therefore works > > against cancers and tumors, but too much B17 > > is not good either. dark green leafy vegetables > > contain plenty, as do all seeds, nuts, beans and > > grains, but again - too few is not good and too > > many is not good. the body is wise. once it is > > beyond the programmed tastes for sugar, etc, > > it knows how much bitter it wants and doesn't > > want. the only bitter flavor most people get is > > coffee and chocolate and since they use dairy > > and sugar with it, it negates the helpful effects. > > i eat the apple seeds and pear seeds > > when i eat the fruit - i even eat lemon and > > grapefruit seeds. but a man poisoned himself > > once saving the seeds and eating an entire cup > > of them at once. moderation is wisdom. > > excess of a good thing can be harmful. > > i knew an MD once who was researching a cure > > for cancer. he got close to finding out what > > i just wrote and realized that the AMA would > > destroy his career if he was to continue and > > actually find the cure. he changed fields. my > > mother died of cancer... i wish he'd persisted... > > but then again, i know what they do to doctors > > who actually turn cancer around. just remember > > to eat your apple seeds and don't listen when > > people say not to. > > good book: " World Without Cancer " > > http://www.realityzone.com/worwitcan.html > > Love, > > http://www.Robinett.com > > http://www.Auntie.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 I chow down on soft seeds like apple, pear, grape, mellon. They chew just fine. But how can we eat hard seeds like peach pits and cherry pits? What should get done to them to make them chewable? Lyn ----- Original Message ----- My thought is that people have eaten almonds (and apple seeds, peach pits etc) all of which contain arsenic. Back in the 70's I went to a presentation on Laetrile as a preventative and treatment for cancer. I have eaten apple seeds ever since and never had a problem. I am sure that the natural arsenic eaten with an almond probably metabolizes differently than regular arsenic. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 You are right, they are very hard. You could use a hammer. I tried to crack some open with a nut cracker, but they are very difficult. Al Re: Re: Kefir for yogurt? I chow down on soft seeds like apple, pear, grape, mellon. They chew just fine. But how can we eat hard seeds like peach pits and cherry pits? What should get done to them to make them chewable? Lyn ----- Original Message ----- My thought is that people have eaten almonds (and apple seeds, peach pits etc) all of which contain arsenic. Back in the 70's I went to a presentation on Laetrile as a preventative and treatment for cancer. I have eaten apple seeds ever since and never had a problem. I am sure that the natural arsenic eaten with an almond probably metabolizes differently than regular arsenic. Quote Link to comment Share on other sites More sharing options...
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