Guest guest Posted November 17, 2002 Report Share Posted November 17, 2002 do they cause a lot of problems with your gallstone, I love my nuts to, on salad daily..I would cut down for sure, but would hope that it isn't a huge problem( fingers crossed) T* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Jafa- >Do you know which are the healthiest nuts, for those >who don't want to give them up? By this I mean nuts >with more monounsaturated and saturated fats. Other than coconuts, I don't think any nuts that are eaten as such (if you can even say that a coconut is eaten as a nut) are particularly high in saturated fat. Macadamias are probably the best (or least bad) in that respect. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Idol wrote: >Connie- > > > >>I buy raw almonds and use my stick blender or dedicated coffee grinder >>to grind them (large or small amounts) really fast and easy. >> >> > >Do you soak them first? I've been wondering how much work it would be to >make soaked almond flour... > > >- > > Do you mean to make flour from soaked nuts, or soaking almond flour? I've done the first one, though the flour isn't as fine (in my food processor) as the stuff you can buy pre-ground. If you mean soaking almond flour, I'm considering it. I have some sitting on my counter and I keep debating it. I think the hardest part would be draining the flour after soaking. Then, I can just put the flour on my " fruit rollup " trays in my dehydrator (like I do with coconut after making coconut milk). The pre-ground flour is so much finer that I think it's definitely worth trying out for some higher quality baked goods. The biggest pain in the neck is blanching the almonds! I can't find organic blanched almonds anywhere. Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Steph- >Do you mean to make flour from soaked nuts, or soaking almond flour? >I've done the first one, though the flour isn't as fine (in my food >processor) as the stuff you can buy pre-ground. The former. Besides the texture, how do you find it differs? Does it seem noticeably more digestible? >If you mean soaking >almond flour, I'm considering it. I have some sitting on my counter and >I keep debating it. I think the hardest part would be draining the >flour after soaking. Yeah, I don't see how you could. It would just be a big sticky mess, I'd think. >The biggest pain in the neck is blanching the almonds! I can't find >organic blanched almonds anywhere. How much does it matter? Does flour from unblanched almonds taste noticeably more bitter? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 --- In , Idol <Idol@c...> wrote: > > Do you soak them first? I've been wondering how much work it would be to > make soaked almond flour... > > > > > - Not almond - they seem to have far less flavor when I do. Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Idol wrote: >Steph- > > > >>Do you mean to make flour from soaked nuts, or soaking almond flour? >>I've done the first one, though the flour isn't as fine (in my food >>processor) as the stuff you can buy pre-ground. >> >> > >The former. Besides the texture, how do you find it differs? Does it seem >noticeably more digestible? > > I haven't actually baked with it yet. I just bought it, but I've seen others mention a noticeable difference in the pre-ground flours (when using it to make baked goods). I'd definitely say it's more digestible. I've made muffins where I ran the nuts with eggs together in the food processor for about 4 minutes and those were digested much better then some cookies I made with nuts run through the food processor, but having to stop before they became nut butter. I saw those cookies for days, between the kids and me! LOL. > > >>If you mean soaking >>almond flour, I'm considering it. I have some sitting on my counter and >>I keep debating it. I think the hardest part would be draining the >>flour after soaking. >> >> > >Yeah, I don't see how you could. It would just be a big sticky mess, I'd >think. > > > That's what I'm thinking, but I'm very tempted to try it anyway. :-) >>The biggest pain in the neck is blanching the almonds! I can't find >>organic blanched almonds anywhere. >> >> > >How much does it matter? Does flour from unblanched almonds taste >noticeably more bitter? > > >- > > We're still on the earlier stages of SCD, so I'm using blanched nuts. Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 If nuts cause you problems and you still want to eat some, have you tried taking digestive enzymes with meals? Amber I also seem to have problems with nuts and excessive bloating. Everyone says nuts are good and when avoiding grains and sugar like I am, nuts seem to be the best bet for snacking. Are they really just overworking the GB or is it likely that nuts cause extra digestive problems? greg . Quote Link to comment Share on other sites More sharing options...
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