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No Enzyme Inhibitors in Brazil Nuts & Hazelnuts, Please Name Enzyme Inhibitors

germin8germin8 Raw Master
in Food Preparation

I just finished reading that Brazil Nuts & Hazelnuts "do not require soaking, as they do not contain the enzyme inhibitors found in most nuts with brown skins".

I just thought that is something useful to know. After all, it is one less time-consuming step for preparing raw meals.

BTW, does anyone know where I can find info on all nuts and what enzyme inhibitors they (do and do not) contain? Thanks.

Comments

  • germin8germin8 Raw Master

    Please Name the Enzyme Inhibitors!

    I bumped into this link: http://www.acneboard.com/forum/viewtopic.php?t=142

    I read that germinating does NOT remove all phytic acid. I thought phytic acid was an enzyme inhibitor? I have to check my Nutrition book. Yikes, that changes several things for me.

    Please Name the Enzyme Inhibitors!

  • Sweet AdelineSweet Adeline

    wow-very informative- thanks!

  • germin8germin8 Raw Master

    Wow, I just read the response from Maleko & RRM... "Some nuts contain very little enzyminhibitors (Brazil nuts, macadamia nuts), while others contain more (walnuts) or much more (chestnuts). "

    ...still so much to learn.

  • RawaholicRawaholic Raw Newbie

    I just found a really great chart for soaking times for nuts, grains and seeds. It also tells which ones DO NOT need to be soaked.

    http://www.veggiewave.com/soaking_chart

  • germin8germin8 Raw Master

    Thank you for the link. Hazelnuts are not on the list... but it does say not to soak Brazil Nuts. Does less soak time imply less enzyme inhibitor?

    I guess the question still remains... which nuts have which enzyme inhibitors (and what are the names of the inhibitors)?

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