Crispy nuts...cashews specifically

[Guest guest]

I soaked my cashews like NT says and then I put them in the oven.

They developed dark spots on them after this, discolorations that

actually look sort of like mildew. Has anyone had this experience?

[Guest guest]

>

> I soaked my cashews like NT says and then I put them in the oven.

> They developed dark spots on them after this, discolorations that

> actually look sort of like mildew. Has anyone had this experience?

Mine get dark spots but they don't look mildew-y in the least--they

seem browned from the oven heat.

B.

>

[Guest guest]

>-----Original Message-----

>From:

>[mailto: ]On Behalf Of downwardog7

>

>

>

>>

>> I soaked my cashews like NT says and then I put them in the oven.

>> They developed dark spots on them after this, discolorations that

>> actually look sort of like mildew. Has anyone had this experience?

>

>Mine get dark spots but they don't look mildew-y in the least--they

>seem browned from the oven heat.

> B.

My understanding is that ALL cashews are already cooked in order to remove

their shells, even when they're labeled " raw " , so it's pointless to soak

them. I have no idea if this has anything to do with them forming dark spots

though.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

Suze Fisher wrote:

>

>

>My understanding is that ALL cashews are already cooked in order to remove

>their shells, even when they're labeled " raw " , so it's pointless to soak

>them. I have no idea if this has anything to do with them forming dark spots

>though.

>

>

>

That's my understanding, too, so I stopped soaking cashews some time

back. I think one batch came out unpleasant and I just decided it

wasn't worth the trouble.

Steph

--

www.praisemoves.com

The Christian alternative to yoga

[Guest guest]

Suze,

> My understanding is that ALL cashews are already cooked in order to

remove

> their shells, even when they're labeled " raw " , so it's pointless to soak

> them...

They wouldn't still need to be soaked to remove anti-nutritive factors

of some sort? Meh, all my efforts for naught? In NT Sally says that

cashews are all pre-cooked so no, they are not raw but still she says

to soak them, the only difference is that one can dehydrate/roast

cashews in the oven at 200-250 as there are no enzymes to preserve.

Ah! I remember now, she says to soak them to make them " more

digestible " . They're tricky because they can't be soaked too long or

they get nasty and they must be carefully watched in the oven or they

brown/get dark spots. I've had to throw out batches before. $$$.

I get sloppy because all the other crispy nuts are such a passive

excercise but cashews must be properly timed.

B.

[Guest guest]

My almonds looked strange with dark (almost green) spots until I started

using parchment paper. I think they were reacting with my cookie sheet. Hope

this helps!

Kael

Date: Sat, 07 Jan 2006 01:49:52 -0000

From: " crayfishfeed " <crayfishfeed@...>

Subject: Crispy nuts...cashews specifically

I soaked my cashews like NT says and then I put them in the oven.

They developed dark spots on them after this, discolorations that

actually look sort of like mildew. Has anyone had this experience?

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[Guest guest]

> My understanding is that ALL cashews are already cooked in order to

remove

> their shells, even when they're labeled " raw " , so it's pointless to

soak

> them. I have no idea if this has anything to do with them forming

dark spots

> though.

>

I got idea of soaking cashews from NT. does cooking negate the phytic

acid? I know the enzymes are gone, but it's that tricky phytic acid,

that's the problem. I don't know, I'm just supposing. Plus they taste

awesome, soaked and dried!

[Guest guest]

Ah! I remember now, she says to soak them to make them " more

> digestible " . They're tricky because they can't be soaked too long or

> they get nasty and they must be carefully watched in the oven or they

> brown/get dark spots. I've had to throw out batches before.

, they taste good even with the dark spots!

[Guest guest]

what is it we need to destroy by soaking the nuts and grains? i can't remember

anymore, just know we need to do it. somebody refresh me?

thanks,

angel

Date: Sat, 07 Jan 2006 01:49:52 -0000

From: " crayfishfeed " <crayfishfeed@...>

Subject: Crispy nuts...cashews specifically

I soaked my cashews like NT says and then I put them in the oven.

They developed dark spots on them after this, discolorations that

actually look sort of like mildew. Has anyone had this experience?

[Guest guest]

Antinutrients called phytic acids. They help the seed/grain/legume

survive in nature until time for growth the next season. Here's a

quip from a USDA site on phytic acids:

Since its discovery, phytic acid has been categorized as an

antinutritional component in cereals and legumes. Research has

traditionally focused on its unique structure that gives it the

ability to bind minerals, proteins, and starch, and the resulting

detrimental effects. Phytic acid (PA) has also been attributed to

high phosphorus excretion by monogastric animals and the resulting

environmental problems of phosphorus pollution of water and soil.

Although all of these concerns are valid, the development of phytases

has offered solutions to overcome some of these adverse effects. With

more understanding of the effects of phytic acid, many of the adverse

effects can be overcome.

If you search " phytic " on www.westonaprice.org, 61 links come up with

reference to phytic acids.

Cyndy

>

> what is it we need to destroy by soaking the nuts and grains? i

can't remember anymore, just know we need to do it. somebody refresh

me?

>

[Guest guest]

>-----Original Message-----

>From:

>[mailto: ]On Behalf Of downwardog7

>

>

>

>Suze,

>

>> My understanding is that ALL cashews are already cooked in order to

>remove

>> their shells, even when they're labeled " raw " , so it's pointless to soak

>> them...

>

>They wouldn't still need to be soaked to remove anti-nutritive factors

>of some sort?

Yes of course - good point! I was just thinking of the enzymes but totally

overlooked the anti-nutrients.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

-

>I soaked my cashews like NT says and then I put them in the oven.

>They developed dark spots on them after this, discolorations that

>actually look sort of like mildew. Has anyone had this experience?

In a strange coincidence, I just made my first (and most likely last)

batch of crispy cashews from some so-called " raw " cashews I got for

Christmas. Some dark spotting developed, but I don't think it's

mildew. Not that your spotting couldn't be, but it's definitely not

necessarily mold.

-

[Guest guest]

aaah, yes. i 'memember...

thank you, cyndy!

angel

From: " graylinkz " <justdairy@...>

...ability to bind minerals, proteins, and starch, and the resulting detrimental

effects.

Cyndy