Subject: | |
From: | |
Reply To: | |
Date: | Fri, 19 Feb 1999 09:36:48 -0800 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
Carol wrote:
>> I realize that, but my question was about the newly fallen
nut vs.
>> the older nut. I personally have never read about levels of
enzyme
>> inhibitors changing as the nut ages, unsprouted (though I
have yet to
>> read the nut article Tom recommended, and I might find it
there). I
>> rather doubt that there would be a difference, because a
falling nut
>> has no idea what's in store for it when it hits the ground.
>
then Alan wrote:
>You are correct in principle IMHO. OTOH, a stored nut is a
dried nut
>which has never been subjected to water and hence has
never had its
>enzyme inhibitors neutralised. I personally, for example,
have
>digestive problems with old, dried nuts but have no
problems at all
>with fresh.
Me:
Alan, a freshly fallen nut is also a nut that has never had its
enzyme inhibitors neutralized. Carol asked if the amounts of
enzyme inhibitors change as the nut ages. I'd be interested
in hearing about this too, and any sources you have on this.
How do you know your digestive problems with older, dried
nuts are because of enzyme inhibitors?
An even more important issue with older nuts, IM*A*HO, is
the issue of damaged (oxydized or aged) fats. For this
reason I would tend to agree that nuts are a more healthful
food when eaten fresh.
Cheers,
Martha
|
|
|