Guest guest Posted October 13, 2010 Report Share Posted October 13, 2010 Myself, I wouldn't trust anybody's dry roasted nuts (that I've found so far) because they always taste like chemicals to me, so I know they have added something, listed or not. I kind of wonder if this is one of those areas of pre-definition by the FDA, you know, that dry-roasted is defined as doing thus and thus. Which means adding something we don't want. It's really really easy to toast your own nuts, though. Just spread out in a flat pan, and toast in the oven for maybe 10-15 minutes, 325-350. Keep an eye on them so they don't get TOO toasty. Then you can make your own toasted nut butter from them. Are the Dry Roasted Macadamia Nuts from Trader Joe's legal? That is the only ingredient on the back. I am worried about the dry roasted process, I guess. Thought it might make a tastier nut butter than the unroasted ones. Thanks! Dawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2010 Report Share Posted October 13, 2010 Thanks ! I will roast my own!!! > > Myself, I wouldn't trust anybody's dry roasted nuts (that I've found > so far) because they always taste like chemicals to me, so I know > they have added something, listed or not. I kind of wonder if this > is one of those areas of pre-definition by the FDA, you know, that > dry-roasted is defined as doing thus and thus. Which means adding > something we don't want. > > It's really really easy to toast your own nuts, though. Just spread > out in a flat pan, and toast in the oven for maybe 10-15 minutes, > 325-350. Keep an eye on them so they don't get TOO toasty. Then you > can make your own toasted nut butter from them. > > > > Are the Dry Roasted Macadamia Nuts from Trader Joe's legal? That is > the only ingredient on the back. I am worried about the dry roasted > process, I guess. Thought it might make a tastier nut butter than the > unroasted ones. > Thanks! > Dawn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2010 Report Share Posted October 13, 2010 As long as we're on the topic of roasted nuts, it's a good idea to soak nuts in salt water (one tablespoon of salt to four cups of nuts, with enough water to cover them) for several hours or overnight before roasting or eating them. Nuts contain various enzyme inhibitors that make them more difficult to digest, and this soaking deactivates them. It also improves the taste -- personally, I have never been able to stand eating very many raw nuts due to the absence of salt. Since most of us need all the help we can get to properly digest foods, this soaking process is worth keeping in mind whenever you're making nut flour, nut butter, or just roasted nuts to eat. > > Myself, I wouldn't trust anybody's dry roasted nuts (that I've found > so far) because they always taste like chemicals to me, so I know > they have added something, listed or not. I kind of wonder if this > is one of those areas of pre-definition by the FDA, you know, that > dry-roasted is defined as doing thus and thus. Which means adding > something we don't want. > > It's really really easy to toast your own nuts, though. Just spread > out in a flat pan, and toast in the oven for maybe 10-15 minutes, > 325-350. Keep an eye on them so they don't get TOO toasty. Then you > can make your own toasted nut butter from them. > > > > Are the Dry Roasted Macadamia Nuts from Trader Joe's legal? That is > the only ingredient on the back. I am worried about the dry roasted > process, I guess. Thought it might make a tastier nut butter than the > unroasted ones. > Thanks! > Dawn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2010 Report Share Posted October 13, 2010 At 07:09 PM 10/13/2010, you wrote: As long as we're on the topic of roasted nuts, it's a good idea to soak nuts in salt water (one tablespoon of salt to four cups of nuts, with enough water to cover them) for several hours or overnight before roasting or eating them. Nuts contain various enzyme inhibitors that make them more difficult to digest, and this soaking deactivates them. It also improves the taste -- personally, I have never been able to stand eating very many raw nuts due to the absence of salt. Since most of us need all the help we can get to properly digest foods, this soaking process is worth keeping in mind whenever you're making nut flour, nut butter, or just roasted nuts to eat. , This is from Nourishing Traditions, and while I truly believe in most of what it has to say, Elaine strongly recommended against soaking nuts, because (a) SCD involves quite enough work when you're beginning that you don't need to add something else to your work load, and ( if you are not very careful to insure that the nuts neither " over soak " nor that they are inadequately dried, there is a risk of developing mold and/or other toxic bacterial cultures on the nuts. In theory, the salt should prevent the issues, but it doesn't always work that way -- and I don't know about you, but I wouldn't want to try soaking and drying my nut flours before using them, either. So, soaking nuts is NOT part of SCD, nor is it recommended, although some people have found the process helpful. — 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 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.