Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Is there an order of which nut butters are more likely to be tolerated than others? I am on stage 2 and I added in cashew butter and had a reaction. Which one is most likely to be tolerated? Carolyn SCD day 5 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Thanks Sheila! That is too bad about cashew butter being hard to digest - I love it so! I just bought almond butter yesterday, but fortunately haven't opened it. It was made with the almond skins. I'll return it and make some of my own. I noticed that some health food stores sell almond flour that was made from the almond plus almond skin. I wonder if some people whose children couldn't handle almond flour were using that kind of almond flour. . . . The almond flour that I have is a very light yellow - obviously no skins in it. When making any nut butter, do we use roasted nuts or raw nuts? I know that raw peanuts are harder to digest than roasted peanuts, and I wonder if that would be true for other nuts. Should I roast the nuts first? Would it work? Carolyn Hi Carolyn, > Is there an order of which nut butters are more likely to be tolerated than others? I am on > stage 2 and I added in cashew butter and had a reaction. Pecan butter and blanched almond butter -(easiest) Macadamian nut butter, (blanched is better), hazelnut butter, (blanched also better) walnut butter Peanut butter, Cashew butter (Harder to digest) That's all I can think of right now, if you have another nut butter just ask. Generally blanched is easiest at the beginning but pecans and walnuts don't have to be blanched. Almonds, hazelnuts have tough skins. If you can't find blanched nut butter, making your own is usually pretty easy (especially if you have a dishwasher or sous chef (my husband)). Spin blanched nuts in food processor or blender with a chopping blade adding oil if necessary ( i like sunflower oil since it is mild tasting). Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Thanks Sheila! That is too bad about cashew butter being hard to digest - I love it so! I just bought almond butter yesterday, but fortunately haven't opened it. It was made with the almond skins. I'll return it and make some of my own. I noticed that some health food stores sell almond flour that was made from the almond plus almond skin. I wonder if some people whose children couldn't handle almond flour were using that kind of almond flour. . . . The almond flour that I have is a very light yellow - obviously no skins in it. When making any nut butter, do we use roasted nuts or raw nuts? I know that raw peanuts are harder to digest than roasted peanuts, and I wonder if that would be true for other nuts. Should I roast the nuts first? Would it work? Carolyn Hi Carolyn, > Is there an order of which nut butters are more likely to be tolerated than others? I am on > stage 2 and I added in cashew butter and had a reaction. Pecan butter and blanched almond butter -(easiest) Macadamian nut butter, (blanched is better), hazelnut butter, (blanched also better) walnut butter Peanut butter, Cashew butter (Harder to digest) That's all I can think of right now, if you have another nut butter just ask. Generally blanched is easiest at the beginning but pecans and walnuts don't have to be blanched. Almonds, hazelnuts have tough skins. If you can't find blanched nut butter, making your own is usually pretty easy (especially if you have a dishwasher or sous chef (my husband)). Spin blanched nuts in food processor or blender with a chopping blade adding oil if necessary ( i like sunflower oil since it is mild tasting). Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Thanks Sheila! That is too bad about cashew butter being hard to digest - I love it so! I just bought almond butter yesterday, but fortunately haven't opened it. It was made with the almond skins. I'll return it and make some of my own. I noticed that some health food stores sell almond flour that was made from the almond plus almond skin. I wonder if some people whose children couldn't handle almond flour were using that kind of almond flour. . . . The almond flour that I have is a very light yellow - obviously no skins in it. When making any nut butter, do we use roasted nuts or raw nuts? I know that raw peanuts are harder to digest than roasted peanuts, and I wonder if that would be true for other nuts. Should I roast the nuts first? Would it work? Carolyn Hi Carolyn, > Is there an order of which nut butters are more likely to be tolerated than others? I am on > stage 2 and I added in cashew butter and had a reaction. Pecan butter and blanched almond butter -(easiest) Macadamian nut butter, (blanched is better), hazelnut butter, (blanched also better) walnut butter Peanut butter, Cashew butter (Harder to digest) That's all I can think of right now, if you have another nut butter just ask. Generally blanched is easiest at the beginning but pecans and walnuts don't have to be blanched. Almonds, hazelnuts have tough skins. If you can't find blanched nut butter, making your own is usually pretty easy (especially if you have a dishwasher or sous chef (my husband)). Spin blanched nuts in food processor or blender with a chopping blade adding oil if necessary ( i like sunflower oil since it is mild tasting). Sheila Quote Link to comment Share on other sites More sharing options...
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