I recently decided to follow someone's advice that I should soak nuts, dry them in the oven and then freeze them afterwards to get rid of phytic acid and to prevent rancidity. I am wondering if this is a good practice. I used citric acid in the water in which the nuts(almonds) were soaked for a 12 hour period after which they were oven roasted at 200 degrees for 1 hour and then refridgerated. Am I doing the rigth thing here? The citric acid I included was a whim of mine designed to enhance the cleaning of the nuts. Rigth proceedure? Wrong? Should I even include nuts in the diet given the lectins and phytic acid and oxalates, etc. Would anyone recommend discarding them altogether? I recently read a post where someone stated that they experienced a pressure behind their eyes after consumption of nuts and I discovered that I felt similar after consuming them. Can anyone explain this? Anyone had similar experiences? Also, they have a tendancy to bloat my stomach in spite of soaking. Why? Any feedback would be a help.
asked bypaleohacks (78467)
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on July 08, 2011
at 09:43 AM
What a mess! I just eat them raw and only occasional. Am I an outsider on this one? lol
on July 22, 2011
at 01:44 PM
Soaking nuts doesn't get rid of phytic acid. The nuts would have to have phytase(which they wouldn't or they'd probably contain lipase too and turn rancid) and you'd have to grind them down.
The biggest concerns with most nuts is the PUFA content. A small amount of most nuts can be toxic because of their high PUFA content.
Lectins and phytates have shown to have beneficial properties in small amounts(like increased nutrient absorption) and on a mixed paleo diet generally aren't a concern.
If you want to eat lots of nuts get Macadamia, they have a good PUFA ratio and don't contain that much PUFA per serving. Or cocoa, it's fermented/roasted and doesn't contain a lot of PUFA, it is a good source of minerals, cheap, and has many beneficial properties that are also associated with nuts like increased nitric oxide production due to high arginine content.
on July 08, 2011
at 11:19 AM
Assuming the nuts we get are actually raw(99% aren't even if they claim they are), do we even know if they have the phytase enzyme? Some grains for example (rice/oats) have very little phytase so soaking them by themselves does nothing. You could fix this by soaking it with some buckwheat or buy the phytase enzyme(do they sell that?).
on June 10, 2011
at 03:43 AM
I've been playing around with soaking nuts lately (man, that sounds terrible when I read it out loud) and what I have found is that almonds, pumpkin seeds, and hazelnuts come out pretty great after an overnight soak in sea-salted water.
I really think that drying 24hrs is unnecessary. I turned my oven to 150, cracked the door open to lower the temp even more, and after 1 hour the nuts were completely dry. I then turned the oven off and let them sit in there for an additional hour for good measure.
I used the almonds to make a coarse almond butter (you can see the results here) and am working on a "smooth" product right now actually (I'm taking a break from the food processor, it literally takes forever).
on April 14, 2011
at 11:48 PM
How does one know if you've damaged the nuts?
my oven is digital and I had it at 180F but stuck something in the door to crack it open, had them in there all day. Finally I think they were done, no longer squishy.
But how would one know if they damaged them?
on April 14, 2011
at 03:57 AM
This is definitely one of the better guides I have found about soaking nuts.. http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html
on March 30, 2011
at 10:42 PM
"soak nuts, dry them in the oven and then freeze them afterwards" - if something requires that much labor to make it just barely edible - why bother in the first place? - of course, that would make sense if you love nuts to the extent that you really cannot live without them, and they are your staple food, but if not?...
on March 30, 2011
at 06:52 PM
According to the WAPF you don't need an acid to soak the nuts. Just a little bit of sea salt. and then dry them in a low oven (under 150 degrees for 12-24 hours)
They say to watch out with Cashews, though and not to soak more than 7 hours since they've already been partially soaked and will be bitter if you soak them too long.
on March 16, 2011
at 04:48 PM
Freezing them afterwards is optional, for storage purposes only. Macadamias, enjoyed directly from the freezer, are a delight even while frozen!
But 200 degrees is definitely too high of heat. You are indeed 'roasting' them at that point, making the fragile pufa in them damaged. This is not a good procedure.
I soak nuts for at least 24 hours (completely raw nuts only, as the enzymes are what 'digest' the nuts as they soak). Then dry them in my toaster oven at the lowest possible setting, which is just over 100 degrees, maybe 110 or so. This allows the enzymes to remain virtually unaltered.
Citric Acid? I would be careful with this. I certainly don't use it. I sprinkle some natural sea salt in there to help activate the enzymes. That's it though. Pure water and sea salt. But the citric acid could be made from GMO corn. Many manufacturers are using this now and it's essentially a form of MSG. Make sure you know how the manufacturer made it, but I say just don't use it anyway.
Everyone has different bodily reactions to food, but for me, properly soaking/dehydrating nuts help with digestion. It makes the nuts light and fluffy and crispy.
Hope that helps.