On Mon, 17 Feb 2003 19:12:31 -0800, Ingrid Bauer/Jean-Claude Catry <[log in to unmask]> wrote: >have they been bleached ( a walnut not b;leached have a definite brown color >instead of the very light brown as usual . >walnuts are >particularly sensitive to oxydation overtime >jean-claude The walnuts I ate were very light brown and quite easy to crack, so according to your description, they were probably bleached. But I doubt that they were oxidized in sufficient degree, because they tasted fine, but then maybe it is me who doesn't know how unoxidized walnuts taste like. I think that's the case because once I used to eat shelled hazelnuts from a certain manufacturer. Then I ate unshelled hazelnuts from an other producer and after that I couldn't eat shelled hazelnuts from the first business any more, because they tastet awful. I guess that shows that taste is relative. Perhaps that also indicates that the shelled hazelnuts were more or less oxidized. I don't eat walnuts anymore. I've also stopped eating hazelnuts. When I started eating nuts my desire for meat and animal fat decreased. Now, after a couple of days without nuts I feel like eating a lot more meat and fat again. However, one day I would like to taste a walnut directly from the tree or bush or whatever they grow on. I'll find that out. /Fredrik