Nuts and seeds: eating right

Of all the foods termed raw, nuts and seeds are the hardest to digest. Some of them taste bitter and hard enough that not everyone can chew them properly. Therefore, after eating even a small amount of them, we feel heaviness in the stomach. Nevertheless, we love nuts and seeds, and we eat them knowing that they are healthy food. is a storehouse of useful substances.

How to eat nuts and seeds correctly

Are the nuts … sleeping?

Yes, unprocessed nuts and seeds that we buy in a store or on the market (we are not yet talking about salty, sweet or fried foods), and even though we take them from our personal fall stocks, are at rest. In hibernation. It is characteristic that in this form, alas, they are almost not assimilated in the body and are excreted without even having changed much in appearance …

The dormant state allows the nuts and seeds to retain the substances stored inside. They are called enzyme inhibitors (substances that inhibit the activity of many enzymes). The function of the inhibitors is to protect the seed and inhibit germination under adverse conditions. They give the product bitterness.

When a nut or seed leaves a tree, whip, or stem, it dries up. The embryo falls into a dormant state in order to wake up to life when heat and moisture come. Nature does not allow them to germinate ahead of time, taking care of their viability, and insuring them, providing them with sufficient moisture in order to allow them to germinate later and thereby continue the genus.

Studies have shown that some of the ingredients in nuts and seeds are able to neutralize certain enzymes produced by the human body. In some cases, this can provoke an enlargement of the pancreas.

How to break down inhibitors

Learn about two ways to break down enzyme inhibitors that give bitterness to nuts and seeds and are either unhealthy or useless for the human body.

1. Processing.

Canning, salting, candying, heat treatment, etc. However, this destroys not only inhibitors, but also useful enzymes.

Nuts and seeds: eating right

2. Soaking or sprouting.

This is the most preferable option, because this method destroys inhibitors and doubles the amount of enzymes. Sure! – under the influence of moisture, the chemical composition of nuts and seeds changes, and the germination mechanism starts.

The essence of this process is the transformation of complex substances into simple ones. A set of inactive growth substances in the embryo passes from a dormant state to an active growth phase. At this stage, certain enzymes begin to decompose complex storage substances into simpler ones. At first, those enzymes that decompose starch into simple sugars come into active activity. A little later, other enzymes come into play, converting storage proteins into amino acids. Approximately on the third day, the process of decomposition of fats to fatty acids occurs.

Soaking nuts: what’s going on

Through these chemical transformations, soaked seeds and nuts are converted into easily digestible foods. They acquire a sweetish taste because inhibitors are washed out with water along with their bitterness. We can already say that nuts and seeds that have gone through the soaking procedure are full of nutrients presented in the most accessible form for assimilation.

And there is something to digest there! Imagine that even the smallest seed, the most ordinary-looking nut contains a full-fledged active system of plant enzymes, a huge amount of macro- and microelements, flavanoids, antioxidants and vitamins. All of this richest complex of active substances is present in the living tissue of plants and in fruits in balanced quantities and ideal proportions.

Soaking significantly increases the nutritional value of seeds and nuts, changes the taste for the better – they acquire sweetness, juiciness and are almost as good as fresh in taste and appearance. In addition, if you are in doubt whether you bought a spoiled product, whether it has been treated with some substance for longer storage, excluding rotting, mustiness, eating by insects and small rodents, soaking is a sure way to check this. Processed or spoiled nuts and seeds will lose their original color when soaked, become too soft or, on the contrary, will not absorb moisture. High-quality food should look like fresh after steeping.

How to soak nuts properly

No secrets, everything is very simple: fill untreated peeled nuts and seeds with clean water at room temperature and leave for a while, you can overnight. Then rinse, sprinkle on a towel and dry a lot. The product is ready to use. The mechanism for exiting the dormant state is launched, all nutrients, enzymes, antioxidants, vitamins are activated.

If you want to sprout seeds or nuts, keep them in the water longer, periodically changing the water to fresh. Just remember that with the appearance of a small sprout, the nutritional value decreases, because all substances begin to be spent on growth.

Store soaked seeds and nuts, taken out of the water and a little dried, in the refrigerator for no more than three days. However, washed, thoroughly dried and placed in a jar or container with a tight lid, they will retain their taste and health benefits for about a week.published

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PS And remember, just by changing our consumption, together we are changing the world! © econet

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