Properly Preparing Nuts (& Seeds)
to Reduce Anti-Nutrients:
How to Make Crispy Nuts
If you’ve been reading this blog for some time, you probably remember me talking quite a bit about anti-nutrients. Anti-nutrients are found in many plant sources, although in larger amounts in seed foods. And since grains, nuts and legumes are all essentially seeds of their respective plants, they harbor high levels of these substances and must be properly prepared to reduce them. In the Real Food world, properly prepared nuts are generally referred to as “crispy nuts,” after Sally Fallon’s term used in Nourishing Traditions
How to Prepare Legumes/ Beans/ Pulses:
The Latest and Greatest Reseach
Those of you who are familiar with Nourishing Traditions
Anti-Nutrients & Oats, Delicious Recipes &
Exciting News!
Hopefully you remember when we began talking about anti-nutrients. Today we’ll continue that discussion by focusing on how you can overcome the anti-nutrients in one of our favorite breakfast foods: Oats.
Oats, or Avena sativa, are a hardy cereal grain and are a concentrated source of fiber (in fact, they have the most soluble fiber of any grain) and nutrients such as manganese, selenium, tryptophan, phosphorus, potassium, calcium, vitamin B1 (thiamin), magnesium, protein, vitamin E, zinc, copper and iron.
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Anti-Nutrients: The Beginning
I want to begin to tackle a huge issue: Anti-nutrients. In fact, I’ve been putting off posting on this topic because it’s so vast, and because new research is always coming to light. But today we’ll cover the basics of anti-nutrients – particularly phytic acid – and in future posts we’ll go over food-specific ways to deal with this issue.
What are Anti-nutrients?
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