Re: almond flour and phytic acid

[Guest guest]

At 11:50 PM 7/18/2010, you wrote:

Does the phytic acid in almond

flour and almond butter decrease when it is baked or cooked? I read that

you should soak almonds.

Some people feel that nuts should be soaked, per the directions in

Nourishing Traditions. Elaine Gottschall felt that it added

additional work to an already homemaking-intense regime, plus she was

concerned about nuts which were inadequately dried after soaking

developing molds and mildews. Therefore, she did not recommend soaking

nuts. Personally, I would say that soaking is a matter of personal

chopice, but I would not recommend it unless you have a very good

dehydrator, such as the Excalibur 9 tray dehydrator to insure the best

dryness of the nuts possible.

I have noted that I don't do well with raw almond flour, but that I am

fine with almond flour baked into things. I have never had to soak

nuts.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Thanks Marilyn,

You sure do know a lot! I appreciate it.

Have a great day,

June

> >Does the phytic acid in almond flour and almond

> >butter decrease when it is baked or cooked? I

> >read that you should soak almonds.

>

> Some people feel that nuts should be soaked, per

> the directions in Nourishing Traditions. Elaine

> Gottschall felt that it added additional work to

> an already homemaking-intense regime, plus she

> was concerned about nuts which were inadequately

> dried after soaking developing molds and mildews.

> Therefore, she did not recommend soaking nuts.

> Personally, I would say that soaking is a matter

> of personal chopice, but I would not recommend it

> unless you have a very good dehydrator, such as

> the Excalibur 9 tray dehydrator to insure the

> best dryness of the nuts possible.

>

> I have noted that I don't do well with raw almond

> flour, but that I am fine with almond flour baked

> into things. I have never had to soak nuts.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Hi

Is it just the skin that has phytice acid?

So if you buy blanched almands, is there little or no phytic acid.

I know alittle is helpful but as excess interferes with mineral absorbtion.

WOndered if could use that almond paste, did a websearch and found some made

with honey thats organic. But since cant do almond yet I use walnuts and peel

skin or soak for a short time then again (if I let it go too long then I get tea

colored walnuts where I assume the tannins and phtates soaked into nutmeat).

Have fun cooking

trying to find something nutritious and good in this heat.

Lynn D

>

> Hi all,

>

> Does the phytic acid in almond flour and almond butter decrease when it is

baked or cooked? I read that you should soak almonds.

>

> Thanks,

> June

>

[Guest guest]

At 04:36 PM 7/19/2010, you wrote:

You sure do know a lot! I

appreciate it.

Almost nine years of experience on SCD and a voracious penchant for

research does that to you! <g>

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle