Living Nutz


Rethinking the Nut?


In addition to offering organic raw nuts, we have, (since we first opened our store in 2002 ) offered nuts that we soak in water from a pristine, naturally alkaline deep well in Maine (not city water!) for several hours. We then rinse and slowly dehydrate them (never roasted)!  Some people call this method sprouting or germinating, others call it activating. It is actually not a new method - the history of soaking and sprouting grains, nuts and seeds is long standing in China, India, Ethiopia, and Europe during pre-industrialization.


Sprouting allows your body to absorb the nutrients better.. When you sprout nuts it breaks down their phytic acid, which binds with minerals preventing absorption. One of the biggest benefits of sprouting grains, beans, legumes, nuts, and seeds is to decrease the presence of all anti-nutrients.Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.


Keywords: Almonds; bioaccessibility/digestibility; dietary fibre; lipids; processing effects.


Almonds ( Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds


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