If you have ever tasted soaked nuts you will know what I'm talking about here.. They taste amazing! But apart from the taste and how versatile they become, there is another very important point I need to make. It's called phytic acid, sounds kinda ewh right? Well, it's a very natural substance nuts, seeds and also beans and legumes produce to protect themselves from all their enemies like the little spider that landed on the page of your latest Dan Brown distraction...
Anyways, back to my point, phytic acid when ingested binds to minerals such as zinc, iron, magnesium, calcium, manganese and chromium. This will then inhibit the absorption of these precious and essential minerals, making them unavailable for our body. Also, it will make it more difficult for our gastrointestinal tract to break down and digest the nut properly because unsoaked nuts also come with enzyme inhibitors.
But there's help! Soaking your nuts will deactivate the phytic acid and neutralise the enzyme inhibitors.
All you need is your nuts and clean water, you can also add a bit of salt or lemon juice if you want. Soak the nuts over night, some need a shorter soaking time like cashews or walnuts, but it won't hurt if their bath is a little longer.
Once the soaking process is finished, rinse the nuts again and keep in a sieve to dry. You can store them in a glass jar for up to two days in the fridge.
And rather than just eating them on their own (which I know is delicious enough) you can also try making nut cheese, macadamia nut hummus or raw cheesecakes.. I guess another post is due soon.. Nom nomm!
Can I be very honest? It kinda is actually.. definitely in the amounts we eat it in the Western world.
Yes, we have evolved to eat grains to some extent when we obviously didn't use to do so as cave men and women, however not fully. Also, all of the refined grain products such as white pasta, bread, cakes, biscuits and cereals do not make it any easier for our bodies to make friends with gluten. They are even higher in gluten and lack anything nutritious like vitamins and minerals. Did you know that many bakers add extra gluten to their breads to increase shelf-life and make them more resistant?
On top of the increased amount of refined grains we eat nowadays, wheat and glutinous grains aren't anymore what they used to be. Thanks to mass production and gene modification they have become a product our bodies might not be able to process as easily anymore as we used to.
And let's not forget about all the gluten sensitive people and especially people suffering from celiac disease, there is certainly a reason for this to happen - just like there is a reason why many people are intolerant to dairy.
However and I do admit, there is still a lot of research to be done on this topic. All I can say is from what I have read, heard and seen, gluten can have quite bad effects on our health. In areas we would't even have thought. As you may know, our gut is also called our second brain and makes up 70% of our immune system. So you get the idea of how broad the adverse effects of gluten could potentially be.
Gluten as the name already gives it away is a protein that glues :).. Now, can you imagine what happens in our bodies when glue gets in there? Ugh, not such a nice thought.. Gluten is present in many grains such as wheat, barley, rye and spelt. You can also see its gluing effect when making a bread dough.
Now, it would be wrong to stay to stay off gluten forever unless you are suffering from celiac disease. Because also, WHOLE grains do come with many nutritional benefits such as B vitamins, iron and fibre which are essential. However, lowering your amount of glutinous whole grains and completely eliminating refined grains could bring many health benefits and make you feel more energetic, less prone to digestive issues and bless you with healthier skin. Also, I'm definitely not trying to push you into a false direction which would be to just buy gluten free products. Definitely not - refined and processed foods again, they can be full of additives! Also, there is a lot of marketing and money behind that industry which I'm not a fan of. Instead, complete your diet with more of the gluten free grains such as quinoa, brown rice, buckwheat, millet or amaranth.
Give it a try! Go gluten free for two weeks or even better 30 days and see what happens. Maybe you will see amazing changes that will make stay off gluten for good. Maybe you will not notice much difference in which case you do what you need to do :), everyone is different after all!
Yes, I have one... a cold! It happens to everyone and is relatively normal because the body can never build up enough resistance to all the viruses that can cause the common cold.
All we need to know is how to cure it naturally and let nature do its job. So, we know it's a viral infection, means we want to get as much anti-viral foods into our system as possible. What always helps and what I'm having right now is loads and loads of organic lemons, ginger, turmeric, garlic.. loads!
Try this immune-boosting and anti-viral hot drink:
2 organic lemon
1 tbsp freshly grated ginger
1/2 tsp ground turmeric
Hint of black pepper (to potentiate turmeric)
Manuka honey to taste (or other organic honey)
Boil ginger, turmeric and pepper with 600ml of water, let simmer for 10 minutes. Squeeze lemons into a jug and add the hot liquid when ready. Enjoy with a bit of honey to your liking. Have this at least 4 times a day at the onset of your cold and you will be breathing freely again in no time :)
That's it for today, I'm going to have another cup and some rest.
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I enjoy studying, creating, exploring and most importantly eating nutritious food and balancing my life with yoga.