The Environmental Working Group, short EWG  analyzed pesticide residue testing data from the U.S. Department of Agriculture and Food and Drug Administration to come up with rankings for the most popular fresh produce items. All 48 foods are listed completely on their website, however, the one’s with fame are the “Clean 15″ — The Good, and the “Dirty Dozen” –The Bad. The ugly part of the story is that all of them, I repeat , ALL  fruits and veggies are secret superfoods, potent powerhouses of energy and their only fate to be called the “Dirty Dozen” is, they have been compromised by the terrible poisoning crime we do to nature.

What the EWG suggests is that we all should know about the pesticide residue, how it harms (the body and the environment), and which fruits and veggies we should consider to buy organic. In case you have no access to organic foods, there are the “Clean 15″ for rescue, improvise your meal plan!

Pesticides are toxic by design.

They are created to kill living organisms — insects, plants and fungi that are considered “pests.” In reality there is nothing “safe to humans” when it can harm and kill other lifeforms. These risks have been confirmed by independent research scientists and physicians across the world. Our intestinal flora, our immune system, our energetic electrical system, our cell communication depends on life and living energy.

As acknowledged by U.S. and international government agencies, different pesticides have been linked to a variety of health problems, including:

• brain and nervous system toxicity
• cancer
• hormone disruption
• skin, eye and lung irritation

The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Never miss out on feeling good — but let’s be smart:

Choose ORGANIC

Choosing organic fruits and produce is one of the ways we can ensure we are eating clean, non-genetically modified, nutrient-dense food. Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.

Read more about ORGANIC FOOD LABELING here….

In fact, we can reduce our pesticide exposure by up to 80% when we follow the the shopping guide from EWG.

FREE DOWNLOAD:

As “Thank you” to our readers, you may download the “Dirty Dozen” and “Clean 15″ – all at one glance, so, when you go shopping, you know better and can tell others — follow the link to get a printable version HERE.

More and more people add more fruits and veggies to their diet, many of those feel better when consuming Organic Foods. What do you think about it? We like to hear from you.

For meats and dairy, organic implies that the livestock has been raised in a healthy, humane environment, with fresh air and outdoor access, no antibiotics, or growth hormones. The livestock is fed organically grown feed.  To see the USDA’s exact definition & regulations, you can check out the National Agricultural Library  and the USDA’s National Organic Program.

Misleading: All natural Ingredients

Where organic food has legal definitions & standards,  the word “natural” in food labeling does not. There are no official standards for “natural food”.  The FAO (Food & Agricultural Organization) does not recognize the term “natural”. The FDA and USDA both do not have any rules for “natural” labeling. In a perfect world, food manufacturers would not call their food or ingredients “natural” if they weren’t – but as there is no legal meaning to “natural”, it means almost free reign to call foods “natural” even if they are not.
The The Food, Drug, & Cosmetic Act that prohibits labeling food that is false or misleading, however, it doesn’t give any specifics.

4 levels of organic labeling:

1. 100% Organic: This means that the food can only contain organic ingredients. That means no hormones, genetic engineering, antibiotics, radiation, or synthetic pesticides or fertilizers.
2. Organic: This means that the food contains 95% organic ingredients.  In order to be labeled “organic”, the remaining 5% of ingredients can’t be found in an organic form.
3. Made With Organic Ingredients: This means the food has at least 70% organic ingredients. Three of these ingredients must be listed on the package.
4. Foods that contain less than 70% organic ingredients will not display the USDA seal but may list specific organic ingredients on the information panel of the package.

What does “Wild-crafted” mean?

You might have read “Wild-crafted” and wondered what it means? In herbal medicine it describes the practice of collecting medicinally beneficial plants directly from their natural habitat as opposed to cultivating them in a greenhouse or on a farm. When “wild-crafting” is done sustainable with proper respect, generally only the fruit, flowers or branches from plants are taken and the living plant is left, or if it is necessary to take the whole plant, seeds of the plant are placed in the empty hole from which the plant was taken. 

In the United States, wild-crafted plants are regulated by the Organic Food Production Act of 1990. Harvesters must designate the area they are harvesting and provide a three-year history of the area that shows no prohibited substances have been applied there. A plan for harvesting must show that the harvest will sustain the wild crop. No prohibited substances can be added by processors.

Wild-crafted herbs are stronger by nature than organic produced ones, they withstand weather and environment without regular care or watering. Professor Fritz Albert Popp discovered about 30 years ago that Biophotones, the strength of their light and living energy is highest in wild-crafted herbs, followed by organic, and the lowest energy in conventional produce.

I will post an article about it shortly, as i have given talks about this interesting area of nutrition over the last 25 years, and it is not well known here in US.

Links:

The “Dirty Dozen”, The “Clean 15″

http://www.helpguide.org/life/organic_foods_pesticides_gmo.htm

In this post we talk about long term effects when a gluten intolerance, Celiac disease or gluten allergy are not recognized. As we have learned, a gluten free diet might be a life long commitment. In case that a gluten sensitivity remains untreated, serious complications may occur:

• Osteoporosis

Osteoporosis (also: bone loss) is the most common effect of untreated gluten allergy and gluten intolerance. The disease, which is commonly known as “old age disease” is characterized by the rapid loss of bone substance and structure.
Only recently scientists have pointed to the connection between Celiac disease and Osteoporosis: not just people who suffer from a gluten allergy or gluten intolerance are in high risk of osteoporosis and higher risk of cancer. Also, in the majority of patients with Osteoporosis arises in the course of time an intolerance to gluten.

Since people who suffer a low or medium sensitivity to gluten live with their symptoms untreated, the risk to suffer of osteoporosis is not addressed at all and treated too late. Patient who suffer of Osteoporosis and are tested on gluten intolerance and keep a strict diet can positively influence the treatment of Osteoporosis. Various scientific studies have shown that switching to gluten-free diet is not only diminishing the symptoms of the gluten intolerance, but they witness also a clearly noticeable increase in bone density.

http://www.zuhausetest.de/Haeufige-Folgeerkrankungen-bei-Glutenallergie_detail_244_1243.html

http://www.naturheilpraxis-bornemann.de/patienteninfo/gluten-unvertraeglichkeit.html

• Colon Cancer

Cancer and tumors in the colon are probably the most serious diseases which might develop after long time of untreated gluten sensitivity and gluten allergy.  Often several parts of the intestinal tract (usually rectum and colon) are affected by malignant tumors.  People who suffer of Celiac disease are 10 times higher in risk to develop colon cancer when unrecognized.
About 112,000 people are diagnosed with colon cancer annually, and about 41,000 new cases of rectal cancer are diagnosed each year, according to the American Cancer Society.

The intake of high quality fiber in foods, such as green smoothies, chia seeds, flax seeds or chufa flour may help to protect the delicate inner layers of the digestive tract and colon. Especially greasy foods have a higher negative impact when the person is suffering of gluten sensitivity.

http://www.zuhausetest.de/Haeufige-Folgeerkrankungen-bei-Glutenallergie_detail_244_1243.html

Disclaimer: The statements made on this blog have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this blog is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this blog for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. 

• INTOLERANCE

The intolerance is the inability of the body to break down and digest a particular food. A well-known intolerance is lactose intolerance. The body produces little or no lactase enzyme to the splitting of the milk sugar, the lactose reaches the large intestine undigested, instead of being absorbed and metabolized in the small intestine. Here, the lactose is then fermented into lactic acid, acetic acid and methane, which in turn leads to the typical for a food intolerance bloating.

Another well-known intolerance is to gluten. A complete intolerance is called Celiac Disease. Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.

• SENSITIVITY

Most of the people do not have a complete intolerance to gluten, but a sensitivity to gluten or other parts of the grain protein. Theoretically, you can develop against each food item incompatibility.

• ALLERGY

The food allergy, however, is an immune reaction in which the body’s defenses, similar to hay fever, recognizes a harmless protein as an enemy and initiates an immune reaction which may provoke indigestion, eczema, hives, and other symptoms. This often happens delayed and is therefore difficult to source.

In both cases we see similar symptoms or undifferentiated symptoms, such as fatigue, susceptibility to infections, but also mild depression , etc., which seem to have nothing to do with digestion. With food allergies the body is constantly stressed to deal with a potential threatening substance and the immune responses overwhelm the physical and mental system. Energy is used for these processes, which is lacking then in other areas. One of the long term effects are constant inflammations in the digestive system, triggered by allergies as well as intolerance — another one is depression: L-Tryptophan is exhausted during the immune response which would be normally available to fuel the Seratonin levels. Lacking Tryptophan and Seratonin  leads to depressions.

• SYMPTOMS ARE SO SIMILAR!

• abdominal bloating and pain
• chronic diarrhea
• vomiting
• constipation
• pale, foul-smelling, or fatty stool
• weight loss

• unexplained iron-deficiency anemia
• fatigue
• bone or joint pain
• arthritis
• bone loss or osteoporosis — this is a serious problem, please read more….
• depression or anxiety
• tingling numbness in the hands and feet
• seizures
• missed menstrual periods
• infertility or recurrent miscarriage
• canker sores inside the mouth
• an itchy skin rash called dermatitis herpetiformis

Please consult with your doctor and/medical advisory regarding test methods and therapies. This blog is not intending to substitute a treatment, however, we would like to empower you to seek treatment, because you will feel better and the result will be life changing, in a very good way!

• DIET SUGGESTIONS

If you  been diagnosed with Celiac Disease you need to stay gluten free in your diet, any intake of gluten will make you sick and have a long term effect.

If you have been diagnosed with a sensitivity to gluten (or any other substance) you have to stay away from gluten (or the substance) for a minimum of 6 months, this is  recommended, and then stay on a Rotation diet, which means: you are eating biologically related foods on the same day and then waiting at least four days before eating them again. Knowledge and experience are a key of success. Whatever causes a reaction you need to take off the diet completely. The positive side: there are so many different seeds and grains, gluten free, non gluten free, …. most people have to recognize that a Western American Diet is based on Wheat (in bread, cakes, sauces, salsas, creams, and hidden ingredient in supplements, medicine, and cosmetics).

I have learned that people who let go of wheat or stay away from gluten completely, they suddenly experience a new sensitivity  often it is corn, or tomatoes or sweeteners. They are confused.  However, if you have an allergy to a food and you continue eating your undiscovered allergen, no gluten free diet will help! You will still experience symptoms and have long time effects of the allergy.

The allergy might be milk or dairy, and the reaction might be intolerance to grains! You got the picture?

If you have sourced with your therapist and doctor the allergens involved you need to stay away for a minimum of 6 months. Additionally a body cleanse, raw food, intake of green smoothies and green juices will help the system to recover from the allergic overload and Histamin and the body will start to re-balance itself. A rotation diet is very helpful after the 6 months.

Please see any change as a positive adventure, not a restriction. When the body speaks, listen. A new lifestyle can be overwhelming but very liberating on the long run!

Disclaimer: The statements made on this blog have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this blog is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this blog for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. 

More than 2 million people in the United States have been diagnosed with Celiac Disease, or about 1 in 133 people.

However, medical experts largely agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts convened in Oslo and settled on a medical term: non-celiac gluten sensitivity. The definition is less a diagnosis than a description — someone who does not have celiac, but whose health improves on a gluten-free diet and worsens again if gluten is eaten. There is no official number how many people would fall into this category, but it can be assumed we speak about 15 million people.

No wonder, that “Gluten-Free” became a “new trend” in the healthy food industry and beyond: from restaurant menus to supermarket shelves, more choices are available for people who are sensitive to gluten.  Still there are a lot of misunderstandings, please check out my blog:

Allergy, Sensitivity, Intolerance – what’s the difference?

In respect to the National Celiac Awareness this month, we chose ingredients in our raw recipes which can become basics in a gluten-free kitchen, if you have not yet watched the video featuring Diana Stobo and her creation of a delicious HONEY ALMOND BREAD, please check it out.

Here are our favorite gluten-free ingredients which will excite your taste buds and can substitute flour and starches:

1. Almond Flour: Almond flour is made from raw skinless blanched almonds that have been finely ground. Almond flour is the most elegant gluten-free substitute in baking products such as cookies, cakes and pastries, and in other recipes that call for wheat flour. Almond flour is nutrient rich and well-suited for carbohydrate-restricted diets. A 1/4 cup serving of almond flour contains 160 calories, 6 grams of protein, 14 grams of fat (1 gram saturated fat) and 6 grams of carbohydrates, of which 3 grams are fiber. Also rich in: Vitamin E, Calcium, Magnesium and Copper.
2. Chia Seeds: 
   Chia seeds are not only deliciously yummy in shakes, they are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, & copper. In fact, they contain 6 times more calcium, 11 times more phosphorus, and 4.6 times more potassium per 100g of edible portion than cows milk, and have 6 times more iron per 100g of edible portion than spinach and 2.4 times more iron than beef liver. To this, add a high quality vegan protein (like a nutmilk), and you have a very nourishing snack indeed!
   read more….
3. Mesquite Flour:
   Mesquite trees are growing in the dry and desert areas of the US, Mexico and South America. Indigenous people have used leaves, pod, seed, bark for daily food, medicine and tools. Mesquite flour refers to the ground pod, which is sweet and nourishing, you can replace 1/3 of wheat flour with Mesquite in baked goods. Mesquite flour is not only delicious, but it is rich in galactomannans (soluble fibers) and is an excellent source of calcium and magnesium. Mesquite flour is naturally gluten free, and as a leguminous flour it is higher in protein than most conventional grain flours.
4. Chufa, Tiger Nut flour:
   Traditionally used in Spanish Cuisine, Chufa or Tiger nut, also called “Earth almond” have become well established in Europe’s health food stores, they are high in protein, sweet and satisfying, they can be consumed by people with allergies, candida, diabetes, high cholesterol, and are a flour substitute in the gluten free diet. Chufa meal tastes very much like almonds or hazelnuts. According to the Regulating Council of Denomination of Origin “Chufa de Valencia”, they are high in unsaturated fatty acids, minerals and fiber. Tiger nuts are about 25% fat, 30% fiber, 7% protein, Vitamin E and Enzymes.
5. Buckwheat:
   While many people think that buckwheat is a grain (no, it has nothing to do with wheat!), it is actually a fruit seed that is related to rhubarb and sorrel making it a substitute for grains for people who are sensitive to grains that contain protein gluten.  Buckwheat is a meal by itself: energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buckwheat balances the blood sugar, and is also high in Manganese, Magnesium, Copper and what I love about it most: high in Tryptophan.
6. Chestnut Flour: 
   Generally sourced in Italy, this all natural gluten-free chestnut flour is perfect for cooking or baking. Chestnut flour is a great alternative to wheat based flour in any recipe.  It is lighter than almond flour and great for people who need to avoid nuts. http://www.wisegeek.com/what-is-chestnut-flour.htm
7. Cassava or Maniok
   Although cassava flour and tapioca flour are both made from the cassava plant, cassava flour is made from the root, while tapioca flour is made from the starch. Cassava is gluten-free and can be an appropriate baking ingredient for those with celiac disease. Cassava or Casabe, is traditionally daily bread in Venezuela, Colombia and Guyana — mostly the tropical areas and the amazon. The very thin crisp bread is traditionally baked on open fire into large wheels, feeding a complete family, is an amazing high fiber, very healthy alternative to western bread. You can find it in ethnic south american stores. Please check out this very easy home made recipe i found on youtube: http://www.youtube.com/watch?v=BwXAHgxYUh4

You might be interested to continue reading:

What to eat/what to avoid in the gluten free diet

Long term effects — what happens if gluten sensitivity is not recognized?

Links:

http://www.celiaccentral.org/

http://www.celiac.com

http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#what

http://well.blogs.nytimes.com/2011/06/01/guide-to-a-gluten-free-kitchen/

http://gut.bmj.com/content/62/1/43.full.pdf+html

http://www.glutenfreeliving.com/index.php

http://www.csaceliacs.info/celiac_awareness_day.jsp

Disclaimer: The statements made on this blog have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this blog is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this blog for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. 

I was introduced into Chia seeds many years ago in Mexico when I purchased a juice of mixed fruits in a sma

1.  Chia seeds provide steady energy!

This tiny greyish seed has the power of superfoods. Chia is one of nature’s highest plant based sources of complete protein. Often proteins from items like beans or peanut butter are incomplete, meaning you have to combine them with other foods to get the benefit. Not Chia! It’s protein is complete and very easy available. The combination of its protein, minerals and oils all work together to make you a steady and consistent energy.

2.  Chia boosts energy!

High amount of precious Phosphorus aids like an energy spark and fuel to the muscles. Chia helps to develop tissue, due to its incredible nutrient profile and easy assimilation. Athletes healing from injuries, bodybuilder who need to build tissues and also women who are pregnant and breast feeding.

3.  Real age defying anti-oxidants

There are numerous products claiming high anti-oxidants, in fact it became a marketing tool for a lot of good quality stuff but also a lot of – let’s call it medium quality stuff. Chia is extremely high in high quality anti-oxidants. Chia seeds can stay fresh for about 2 years at room temperature where all other seeds and grains give up. This amazing ability is not found in seeds like flax, sesame, or cacao, their oils would go rancid. Superman Chia is built in its unique way.

4.  Weight Loss without Starving

Chia seeds are a dieter’s dream come true, you can add them to literally any food and you won’t change the taste: yoghurt, creams, salads, fruits, juices, green smoothies, dips, salad dressings, soups, sweet and savory dishes. The unique gelling action keeps you feeling full for hours. You can feed yourself a smaller portion and Chia will help you to keep your energy level stable. When Chia seed is exposed to water and liquids, it forms a coating of gel, increasing its size and weight. Since the gel is made of water, it has no additional calories. When other diet-fiber-drinks break up during digestion, this little seed still holds on to its gel! You won’t feel hungry.

5.  Speaking about fiber!

With the abundance of over processed foods and white flour on the market rich sources of fiber are harder to come by. Irregularity, bloating and constipation are risky long term conditions. To help ensure regularity, you need plenty of fluids and plenty of soluble and insoluble fiber in your diet. Chia seeds provide both! Chia seeds are coated with soluble fibers which aid their gelling action. The exterior of the seed is protected by insoluble fiber. The insoluble fiber works like a gel pack, helping the food moving smoothly through the digestive process. Soluble fiber and gel coating of the seed hydrate the colon and ensure the easy movement of the food.

6.  Blood sugar level for rescue!

Blood sugar may spike after meals, when food combinations are conflicting, especially in high sugar or high starchy foods or poor food choices. You feel tired fast or crave for stimulants, which then lead to a roller coaster of high and low energy that can wear you out.

When you add Chia seeds to your meal, the combination of the soluble and the insoluble fiber slow down your body’s conversion of starches into sugars. By balancing your blood sugar you not only lower your risk for type 2 diabetes, but also ensure steady constant energy, simple wellbeing!

7.  Healthy OMEGA 3s and other good oils

Most of the advertising for Omega 3s promotes fish and cod and krill oil …… what if you don’t want to eat fish, are concerned about the dead fishing of our oceans or simply vegetarian?

Again, our little grey seed provides the best oils and the best ratio with the minerals to fulfill its task. Omega 3 has been shown to be important for healthy heart and healthy cholesterol levels. Studies show that including omega 3s support overweight dieters to lose weight.

8.  Substitute oils and butters

Did you know that Chia gel could substitute half of oil and butter in any baked goods? The food will bake the same and taste the same (or maybe better) and I often think that it is moister and keeps longer fresh. Everything from cookies to cakes, muffins and pancakes can be made with Chia gel as your butter replacement.

A personal note: one problem with a lot of gluten free recipes is the huge amount of eggs which are in baked goods. Egg yolk is the perfect food for unborn chicks, the hormonal levels interfere with our human hormonal system. Many people suffer from inflammations and hormonal imbalances. When you choose to cut back on eggs (or skip them completely) a lot of recipes will still work if you substitute the eggs with Chia gel. Small sacrifice for a good cause!

9.  Chia for Beauty!

In the traditional cultures that consumed Chia, like the Aztecs, Chia was also valued as a medicine. It was used for cleaning the eyes, helping heal wounds, and relieving joint pain.

Skin mask: Prepare a gel of Chia seeds and apply on your cleaned face as a hydrating and relaxing mask, great for any skin type.

Hair treatment: Add banana, avocado or lemon juice to a gel of Chia seeds and prepare a non-oily hair mask, after coloration, sun damage and when your hair needs hydration.

First Aid: Apply gel of Chia on scars to aid healing.

10.  Chia, a “modest” superfood.

Chia is very inexpensive: Chia can be grown without chemicals and heavy water irrigation, it does not require fertilizations. One or 2 Tablespoons a day save you precious dollars for diet pills, supplements, or beauty aids. It does not get any easier!

Please check out our recipes!

Nuts, in general, are an energy rich addition to your diet providing a good source of protein and essential vitamins and minerals, essential fatty acids, and fiber. The fats they contain are recognized to prevent heart disease and to protect good HDL cholesterol levels.

By nature, nuts will endure a long winter or hibernation time before sprouting, therefore the secret is to unlock their life spark and nutrition before consumption. Soaking overnight and/or sprouting will be a vital step, and most of the nuts we use, will “wake up” and unlock their energy during this process.

General rule: soak your nuts!
Nuts you DO NOT need to soak: brazil nuts, hazelnuts, macadamia nuts, pine nuts, pili nuts, pistachios.

How much nuts should we eat?

Nuts are super-rich and heavy louden with nutrients and fat, they are not supposed to take more than a few percent in our diet, a handful is enough! or: a good alternative which goes very well with our lifestyle is to prepare nut milks.

3 Heart Healthy Nut Milks:

We posted 3 heart healthy delicious nutmilks on our website, check it out HERE.

Pili Nut Power-milk:
Fully equipped with all 8 essential amino acids, 302 mg Magnesium (highest in all nuts), 100 percent of the daily recommended amount of copper and manganese.

Skinny Nut Milk – Creamy Cashews
“Low fat by nature” and natural anti-depressant, (contains Tryptophan)

Queen of Nuts -Supreme Almond Milk
(21g of protein and essential source of Vitamin E)

Diana Stobo prepares Pili Nut Milk HERE

A handful a day!

Nuts are an adornment to a meal or a snack in between. A condiment. They are not meals themselves (unless you are crossing the Alps by foot or you have to hide after a nuclear attack for a while).

I hear stories of people going raw and subsequently going crazy with nuts, eating them ground in pates, raw food cakes with every meal and complain to feel heavy –  I could be mistaken, of course, but on the bigger picture it is more harm than good. Keep it to about a handful (which is between one and two ounces for ladies and 3 to 4 ounces for strong guys, depending on the hand) per day – as a snack or liquefied as a nut milk.

Links:

http://www.almondboard.com/HealthProfessionals/nutritionandresearch/Pages/HeartHealth.aspx

The main reason soaking nuts is so important is to make their hidden benefits available for digestion. Nuts store their precious life force until nature’s water and sunshine can grow a tree… Natural occurring chemicals and toxins prevent an early sprouting, these are enzyme inhibitors and phytic acid, also tannins.

When it rains the nut gets enough moisture so it can germinate and produce a plant. The inhibitors and toxic substances are naturally removed when the conditions are met. By soaking we mimic the same conditions: the nuts come to live, their vitality profile increases dramatically!

The Benefits of Soaking Nuts and Seeds

• Enzyme inhibitors get neutralized.
• The amount of vitamins, specially B vitamins, increase.
• Minerals and phytonutrients your body can absorb increase dramatically.
• Phytic acid, which inhibits the absorption of vital minerals, is reduced or eliminated.
• Proteins are readily for absorption.
• Breaking down gluten.
• Beneficial enzymes are produced, which benefits colon health.
• Tannins, are removed.

Soaking times vary with the nut. Generally the more dense the nut, the longer the soaking time. Ideally, soaking should be done at room temperature, Change the water, if you can, during the soaking time.

Soaking times at a glance:

Almonds: overnight or between 8 to 12 hours
Brazil nuts: do not need soaking
Cashews: do not need soaking but required for some recipes: minimum 1 for pieces, 3- 6 hours for whole kernels
Flax seeds: do not need soaking, but increase fiber when soaked (up to 8 hours)
Hazelnuts: do not need soaking, but will soften up after 8 hours
Macadamia Nuts: do not need soaking, but soften up after 6 hours
Pecans: 4-6 hours
Pine nuts: do not need soaking
Pili nuts: do not need soaking, 3 hours soaking allow their skin to come off and blend up like a creamer.
Pistachios: do not need soaking
Pumpkin Seeds: 3-8 hours (but may not need soaking for consumption, the sources are not clear)
Sesame Seeds: 8 hours
Sunflower Seeds: 2 hours
Walnuts: 4-6 hours

When you are not able to use all the nuts you have soaked, they will keep fresh in the refrigerator in a closed container without water, however, you may rinse them twice a day. This works very well for a few days.

When you forgot to soak, or something went wrong

In emergencies, when you don t have time to soak, just be it! Enjoy your nutmilk without any concern, made from dry nuts, …. don ‘t worry, be happy!

We asked and these are the responses we have gathered over the last year; well done, guys!

1. You can make it at home easily. That is the biggest benefit to me.
2. Homemade nut milks are a non-pasteurized and a “living food“, packed full of antioxidants, minerals, phytochemicals, vitamins, enzymes and omega fatty acids.
3. I drink it because I am lactose intolerant to cows milk.
4. I don’t like or want to use soy milk.
5. No animals need to be involved.
6. Lot’s of vegan protein.
7. It has all the protein, vitamins and minerals of cow’s milk without cholesterol.
8. It has more calcium than dairy, this is easy proven!
9. Usually gluten free (if you don t add a gluten thickener or buy it in a store without reading what’s all inside)
10. Great for baking, cooking and smoothies, ice-cream and yummy fresh blended!
11. Different nuts give different tastes and varieties in mineral content.
12. If you don’t like nuts you can always use seeds check out pumpkin seeds, sesame seeds, etc.

I would like to go deeper into the subject in my post:

3 Heart Healthy Nutmilks.

Leave a response, why do you use nutmilks? What are your favorite nut milk recipes? Promise a reward, but i won’t reveal more here.

links:http://ezinearticles.com/?The-Health-Benefits-of-Nut-Milk&id=6135782

http://www.3fatchicks.com/6-health-benefits-of-almond-milk/

http://www.naturalnews.com/027875_pumpkin_seeds_parasites.html