almond skin toxicity question

[Guest guest]

On 1/2/07, Saroj <sarojishana wrote:

 

I told my sister-in-law to soak her almonds and remove the skins.

I told her the skins are toxic to the liver. She went on line to

verify and couldn't find a single resource saying this. I can't

either. Do you remember what your source is?

 

Hi Saroj -

Somehow I'm not surprised she didn't find anything, though I would

guess a post on the ayurveda forum would bring an interesting

response...Ayurveda - I don't know the details. One could say with

some added credibility perhaps, that Ayurveda is even recognized by

the WHO for its effective methods of treatment and cure of disease, if

that helps. It is one of thse things like cooked honey toxins which

modern medicine does not have assessment for, as they tend to pick up

on things at more advanced stages of development of the disease

process (samprapti) such as stages 4 and 5. and western alternative

has not paid attention to. Both examples being slower accumulating

toxins. Even tho the honey is supposed to be perhaps the most

difficult toxin for even ayurveda's wealth of effective detoxification

methods to remove.

 

The almond skins cannot be too disturbing, if they are recommended by

Yogi Bhajan for postpartum women early weeks to leave on, for their

uterine toning astringency, although my other ayurvedic teachers did

not say this that I know of.

 

Inviting further discussion!

Ysha

[Guest guest]

from the Weston A Price Foundation's frequently asked questions page:

http://www.westonaprice.org/faq.html

 

Q. When soaking nuts, why is the salt needed?

 

A. The salt helps activate enzymes that de-activate the enzyme

inhibitors. For grains, we soak in an acidic solution (e.g whey) to

get rid of phytic acid. Nuts do not contain much phytic acid but do

contain high levels of enzyme inhibitors. The method imitates the way

the native peoples in Central America treated their nuts and seeds--

by soaking them in seawater and then dehydrating them.

 

 

and from another page on the foundation's web site:

 

Sprouting, soaking and genuine sourdough leavening " pre-digests "

grains, allowing the nutrients to be more easily assimilated and

metabolized. This is an age-old approach practiced in most

traditional cultures. Sprouting begins germination, which increases

the enzymatic activity in foods and inactivates substances called

enzyme inhibitors. These enzyme inhibitors prevent the activation of

the enzymes present in the food and, therefore, may hinder optimal

digestion and absorption. Soaking neutralizes phytic acid, a

component of plant fiber found in the bran and hulls of grains,

legumes, nuts, and seeds that reduces mineral absorption. All of

these benefits may explain why sprouted foods are less likely to

produce allergic reactions in those who are sensitive.

 

Sprouting also causes a beneficial modification of various

nutritional elements. According to research undertaken at the

University of Minnesota, sprouting increases the total nutrient

density of a food...

 

Thanks for finding this, Adrienne! I find the Weston Price Foundation have done

tremendous valuable " homework " with what resources they can find. I highly

recommend the first (very extensive) chapter of the Nourishing Traditions

cookbook to anyone studying nutrition and cooking. After that, the recipes do

have a lot of meats and fermentation, adding much tamas and rajasic influences,

as well as food combining challenges.

 

Other Ayurvedic commentary? I am not familiar with these chemistries above as

explanation except to know sprouting also increasing possible vatagenic

influence. Of course, with the postpartum mothers or others with high vata,

this means although there may be great value in soaking to the just beginning to

come awake " sprouting " stage, the food should then be suitably cooked, with ghee

or other oil, pinch salt, and other suitable s4easoning/spice/s.

 

Ysha