Date:   4/27/2006 6:51:56 PM ( 18 y ago)
Popularity:   message viewed 1551 times
URL:   http://curezone.com/blogs/c/fm.asp?i=995014

Hi, I thought I'd jump in here and answer you about the soaking of nuts and seeds...
even though Julian (of "Raw", the uncook book) says he does it to be able to blend
them to a creamier texture, there's a far more important reason-- and I'm kind of surprised he doesn't mention it, but I guess to be fair, he DOES say he eats raw simply because he likes it...so I guess he leaves the science of it to others.

The reason for soaking is that nuts and seeds all have enzyme inhibitors...so, while raw vegetbles and fruits are really good to eat, and come with their own enzymes available, the nuts and seeds are 'protecting' themselves from being eaten, because their whole M.O. is to grow!

So, these inhibitors stop them from just growing any old place, until they find conditions right for sprouting. These conditions require soaking, and rinsing of the inhibitors.

Almonds especially have a rather bitter element in their skins, which you will notice, if you soak them for several hours and taste the soaking water.

Throw the soaking water away, peel an almond that has saoked and sprouted, and it is
a whole different creature...live and delicious.
 

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