Re: nut flour & soaking

[Guest guest]

,According to Nourishing Traditions, you shouldn't dehydrate at a temperature higher than about 150F because of damage to the enzymes I believe. Having said that, you would promptly destroy those enzymes when baking the nut flour -- which usually is at a temp of at least 300 F. The main reason you soak the nuts is to get rid of the enzyme inhibitors and release the nutrients and enzymes contained in the nuts/seeds/beans. If you don't soak, then your pancreas must work a little harder to get enough enzymes to counter the enzyme inhibitors and then more to digest the nut/seed/bean. I have a vitamix, and I don't use it for my nuts unless I am trying to make a smoothie that contains nuts or using nuts to make a smooth batter like for pancakes. Otherwise I use

my food processor. The vitamix -- whether wet or dry jug -- does a horrible job of making nut flour. It just doesn't work and almost always turns into either nut butter, or a quasi gritty paste (dry jug). Never a flour.Amelia To: BTVC-SCD Sent: Thu, May 6, 2010 7:32:58 AMSubject: nut flour & soaking

Don't know if this has been talked about.I soak all my beans/nuts for my family. I haven't ventured back to them yet. Some day.But I've been wondering if it's worth soaking nut flour I buy in bulk. When I make bread for my family I make it ahead of time and soak it. But when I try nut flour again, should that be soaked as if I had done it from scratch and soaked/dehydrated the nuts?Does anyone have an opinion on this? Is it worth soaking it? I tried to make the nut flour from whole nuts but I NEED a vit-a-mix (giant grin). Not sure if anyone knows this too, but if the nuts are soaked and then dehydrated.. .do I lose the nutrients if cooked higher than

170? UC 12/09

[Guest guest]

On the topic of Vitamix.  How are they in general?  Right now it's definitely on my long-term wish list (very expensive for my budget).  I really would like to have one.  We have a fp and a (forget the name) but it blends and chops, etc.  I think with a Vitamix, I'd only need one instead of both.  But you're saying it doesn't do nutbutters very well?

 

Debbie 41 cd.

[Guest guest]

I haven't tried doing nut butter in the vitamix but I LOVE it! It's phenomenal

for smoothies and sauces.

Stacey

>

> On the topic of Vitamix. How are they in general? Right now it's

> definitely on my long-term wish list (very expensive for my budget). I

> really would like to have one. We have a fp and a (forget the name) but it

> blends and chops, etc. I think with a Vitamix, I'd only need one instead of

> both. But you're saying it doesn't do nutbutters very well?

>

> Debbie 41 cd.

>

> >

> >

> >

>

[Guest guest]

At 01:32 AM 5/6/2010, you wrote:

Does anyone have an opinion on

this? Is it worth soaking it? I tried to make the nut flour from whole

nuts but I NEED a vit-a-mix (giant grin).

Actually, a meat grinder with a fine plate will work better than a

Vitamix. I have both.

Elaine did not consider soaking the nut flour a reasonable use of time,

and felt that we halve enough to do with out food prep. She was also

concerned about mold issues if the flour was not dried properly.

One of the things I have established is that baking with the flour

appears to cook things properly. THere's a hot cereal recipe floating

around which calls for mixing water and almond flour and then heating up.

I always found that that gave me issues, but if I tripled the water and

cooked the almond flour, bubbling on the stove, for at least half an

hour, I had no issues.

Not sure if anyone knows this

too, but if the nuts are soaked and then dehydrated...do I lose the

nutrients if cooked higher than 170?

SCD is not a raw diet. When you are baking something, you are baking

something. Don't worry about it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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