As Dr Libby

Central Otago Mirror - - FOOD FOR THOUGHT - Grains, sprout­ing our seeds and ac­ti­vat­ing our nuts? Thanks, Ju­dith. A: Dr Libby is a nu­tri­tional bio­chemist, best-sell­ing au­thor and speaker. The ad­vice con­tained in this col­umn is not in­tended to be a sub­sti­tute for di­rect, per­son­alised ad­vice from a he

To en­hance their di­gestibil­ity and max­imise nour­ish­ment then yes! If it means you won’t eat nuts be­cause you feel like it is too much ad­min to soak them, then of course it is fine to have a hand­ful for af­ter­noon tea as Email your ques­tions for Dr Libby to ask.dr­libby@fair­fax­me­ Please note, only a se­lec­tion of ques­tions can be an­swered.

they are.

All grains con­tain phytic acid in the outer layer or bran. Un­treated phytic acid can in­ter­fere with the ab­sorp­tion of cal­cium, cop­per, mag­ne­sium, zinc and iron and al­ter their ab­sorp­tion. Nuts con­tain en­zyme in­hibitors, which pro­tect them while they are try­ing to grow.

They are ef­fec­tively kept in a ‘‘hi­ber­na­tion’’ state un­til they are in the op­ti­mal con­di­tions to grow. The en­zyme in­hibitors are there to pro­tect but in some in­stances they can cause dis­com­fort and diges­tive is­sues upon con­sump­tion.

By soak­ing and/or sprout­ing nuts and seeds, you elim­i­nate the en­zyme in­hibitors and in­crease your ab­sorp­tion of the nu­tri­ents con­tained within them.


Por­tion sizes in the United States tend to be on the large size.

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