XPOST [SproutRawFood]: Food Assessment: Cashews

[Guest guest]

Elchanan

Thursday, March 05, 2009 2:21 PM

 

Hi everyone,

 

About 5 weeks ago, there was a nice discussion here about cashews. At the

time, I saved all the posts, thinking that I would share something on the

topic. Since time has passed, I've aggregated the main posts in the thread

below, in forward chronological order, to help remind what was discussed. My

apology in advance for any momentary inconvenience to digest readers.

 

To recap:

 

Margo and Yna both shared reactions when eating cashews. We don't know what

kind of cashews (raw as from a grocery, raw as from David Wolfe, organic or

not).

 

Yna, you asked abut making raw ice cream, and yes, there is good news.

Freeze bananas (peeled). When ready to make and serve the ice cream, blend

the bananas in a food processor until creamy. You can add other frozen

fruits ... berries, mango, or whatever, to create some nice combinations.

This is classic raw fooder ice cream. The only downside is that it doesn't

store well, so make what will likely be eaten ... it's easy to whip up more

on the fly!

 

Julia, I appreciate that you pointed out that cashews are not nuts, which is

correct. But they are not legumes either. I have written this in the past,

so if you picked that up from my prior writings, please accept my apology

for the mistake.

 

Jackie suggested soaking the cashews to remove any enzyme inhibitor. But

this applies only to nuts that contain a dark skin. The darkness comes from

the tannic acid in these skins, the same acid that makes red wine, well, red

wind. (Not in color, that comes from the grape skins, but in flavor,

astringency.) So soaking would have no effect on cashews, other than to make

them soggy.

 

Gerry, I particularly appreciate your post about The China Study, and about

problems arising from excessive consumption of fats. However, Dr. Campbell

is writing in aggregate terms. That is, he means only to suggest that one's

overall dietary be low-fat. He does not suggest anywhere that eating an

occasional high-fat food, or even a high-fat meal, causes any problems, nor

was the study designed to make such a finding. Also, his study, as all

studies, was limited by his own knowledge and beliefs at the time he created

the study. So no distinction is made between cooked and raw, nor is there

much focus on food quality. Rather, the focus is primarily on food quantity.

 

 

Furthermore, the comments about protein do not really apply to our

discussion about cashews. I say this, because cashews provide 8% of calories

from proteins, with the remainder coming 7% from carbohydrates and 85% from

fats. That is, cashews are a classic high-fat food. BTW, this is generally

true of all nuts and seeds. How they ever became categorized as primary

sources of protein is beyond me, it just ain't so.

 

Sparrow, you mention Doug Graham's 80/10/10 idea, and that clearly does

apply here, but because of the fat, not the protein.

 

However, none of the foregoing addresses the reactions reported by Margo and

Yna in the first place. Perhaps this will help.

 

Cashews are seeds, found in the fruit of the cashew tree. Note that this is

not the part known as the " cashew apple " , the actual fruit is different.

Now, the seed lives inside a double shell that contains a substance called

urusiol. This is the SAME oil found in the leaves of some familiar plants

called poison ivy, poison oak, and poison sumac. As many may be aware from

personal experience, this oil is a powerful irritant to human skin,

requiring only minimal contact to evoke a strong and lasting response.

 

Now, the challenge in harvesting cashews lies in separating the seed from

its shell with no residual urosiol in the seed. This is commonly

accomplished by steaming, which results in " raw " cashews that some raw

fooders regard as not raw at all. Several years ago, David Wolfe introduced

cashews which he claims are harvested without steaming or any other form of

heating. But I am unaware of what the process is, only what it is not. In

any event, if we set aside the concern abut raw vs. cooked, we are left with

this oil. If some of it were to get into the seeds and then into you, a

reaction might indeed occur. It's just a possibility, I cannot say with

certainty that this is the cause of the reactions Margo, Yna, and others

have described over time. But it certainly is interesting to consider.

 

Best to all,

Elchanan

_____

 

margoandwayne [margoandwayne]

Sunday, January 25, 2009 7:01 AM

 

I have a reaction when I eat more than a few cashews at a time. I've seen

several 'cheese' recipes that are cashew based. Is there another nut that

can be used? I'd like to try the 'riccota cheese' but am concerned about all

the cashews. It sure does look good!!!

_____

 

Yna [ynafloren7]

Sunday, January 25, 2009 12:51 PM

 

Hiya All! Gosh!

 

I thought I was the only one with the cashew nut thing!!! This has been an

issue for me too! Weird cause I CAN eat peanuts, pistachios, & almonds with

no problem, but cashews, walnuts, pecans, hazelnuts, brazil nuts I CANNOT! I

even tried macadamias and started to react.

I saw the most wonderful looking Raw ice cream recipe but the base was

cashews and so I have not tried it. Please do answer if there's help for us!

 

Thanks,

Miss Yna

_____

 

E. Rice-Fells [shortydemp]

Sunday, January 25, 2009 12:56 PM

 

How about trying pinenuts? It's another white nut. If all else fails try

walnuts (may have to soak them), while they most likely won't render the

same color or consistency they just might work. This is one of the wonders

about raw, you just have to try, try again until it works for you. Hope

this helps.

 

Remain Focused and Good Health to You

Elaine

_____

 

Jackie redjuicebodydotcom [redjuice]

Sunday, January 25, 2009 3:17 PM

 

Hi all,

 

Not sure what type of reaction you are getting. Have you tried soaking the

nuts overnight and rinsing well?

I've heard it releases the enzyme inhibitors making it more easily

digestible.

Hope you find an answer!

 

Hugs,

Jackie

_____

 

Gerry gmcoffey

Sunday, January 25, 2009 3:59 PM

 

It would be helpful for you to read " The China Study, " by Dr. T. Colin

Campbell.

 

To paraphrase and condense, anytime people consume more than 7 %

concentrated protein (Animal OR Vegetable in the form of seeds, nuts,

avocados, beans,

etc.) disease starts setting.

 

Many people's immune systems are so impaired their body just accepts this

overload because it does not have the vitality to reject it.

 

Rejection can come in many forms: through the kidneys via urination, mucus

discharges via the throat, nose, ears, and eyes, or acne, headaches or

whatever.

 

The skin is the largest organ in the body. When other means such at the

above are NOT sufficient, the body resorts to using the skin to dispel of

the toxins via rashes, boils, etc.

 

It is unwise to try to cover such eruptions with salves or medications as

that just causes the problem to go down deeper and eventually surface as

something more detrimental.

 

The fact your body has the vitality to let you know, via the rashes, you are

consuming something that is detrimental is a good sign your immune system is

still working.

 

Best to listen to your body, thank the Lord, and shout BRAVO!!!!

 

FWIW:

Gerry

_____

 

Charles Cohn [chasmagc]

Sunday, January 25, 2009 7:23 PM

 

That is bad news for athletes. It has become customary for them, especially

weightlifters, to consume 10 or 20 grams of protein in a bar or shake

post-workout in an effort to provide the raw material to build the new

muscle they are hoping for. (In fact, Clif Bar has just come out with a

30-gram bar.) So is this practice really counterproductive?

_____

 

Sparrow R Jones [sparrowrose]

Sunday, January 25, 2009 10:11 PM

 

Dr. Douglas Graham would say so. He is an award-winning athlete and trainer

and author of " The 80/10/10 Diet " , a book about the diet he and his family

have been following for many years all raw, vegan, at least 80% carbs and no

more than 10% each of fats and proteins. Dr. Graham claims that these are

optimal nutrient ratios, especially for athletes. His book explains many of

the health pitfalls that come from eating too much fat and too much protein.

 

Sparrow

_____

 

Julia Markus [markusmarkusj]

Monday, January 26, 2009 7:54 AM

 

Cashews are not nuts but belong to the legume family, therefore is very hard

for humans to digest it. Use macademia nuts instead for all your " cheesey "

recipes.

 

Julia

_____

 

Yna [ynafloren7]

Monday, January 26, 2009 12:58 PM

 

Thanks for the wonderful posts.

 

To answer one question about the type of reaction I have to certain nuts,

well, death.

 

I nearly died the very last time I ate the wrong ones--they were walnuts.

Just a very tiny amount. Swelling over my whole body and eventually my

throat begins to close, (the reason I nearly died(according to dr.s had my

mom waited just 3 more minutes in getting me to emergency, I would not be

here)I have tried several times since my adult life with the incident above

being the last attempt at age 18, Im now 46.

 

I CAN EAT peanuts, almonds & pistachios thats it! Sunflower seeds don't

bother nor do pumpkin which I readily enjoy.

I mainly wanted to know if these wonderful sounding cheeses could be made

from one of the above on my can list.

 

Thanks to the member who started the post cause I've been raw now for nearly

30 days and lovin it and had the same question.

Miss Yna