Improving the Digestibility and Absorption of Nuts
Posted by Zel Allen's nutgourmet on August 27, 2012
I’m delighted to add this guest post by a person who knows nuts like few of us do. Jerry Henkin is a nut grower from New York. As a member of the Northern Nut Growers Association (NNGA) he takes an active role as their librarian and works to build and maintain the organization’s holdings. Jerry is also Vice-President of the New York Nut Grower’s Association (NYNGA).
NNGA held their annual meeting where Jerry gave a presentation based on his well-researched article below. He was generous enough to allow me to share the article on the NutGourmet Blog. You can contact Jerry at email@example.com
Nut Nutrition: Improving the Digestibility and Absorption of Nuts by Soaking
By Jerry Henkin, NYNGA Vice President
August, 20, 2012
As growers of nut trees, we seek to produce the best nuts we can grow for consumption by people. There is also an interest among farmers who raise livestock, especially sustainable agriculture and permaculture practitioners, in using nuts as forage for animals. All of us should know about the healthful qualities of nuts for our own well being. We should eagerly share this information with others when promoting nuts.
Since the inception of the Northern Nut Growers Association in 1910, only 1% of the articles in the Annual Report and The Nutshell magazine have dealt with the nutritional aspect of nuts. Though I am not a professional nutritionist, I have learned a great deal from studying scientific reports on nutrition that deal with nuts from NNGA literature and from the following organizations: The Food and Research Program, Agriculture and Agri-Food Canada; Loma Linda University; the Human Nutrition Research Center on Aging at Tufts University; the University of Scranton; Children’s Hospital, Oakland Research Institute; Penn State University; the University of Missouri; and the Linus Pauling Institute at Oregon State University. I wish to thank Dr. Barry Kendler, a Professor of Nutrition at the University of Bridgeport, in Connecticut, who has helped me organize my presentation on nut nutrition.
I want to tell you what I learned about the health benefits of nuts and then describe a simple technique to increase the nutritional value of nuts by soaking and drying them.
Nuts are highly nutritious
Raw nut kernels (without salt, and not roasted in fatty oils, or “honey roasted”) are excellent sources of fiber, proteins, and the`” good fats” (monounsaturated and polyunsaturated fats). They contain an abundance of antioxidants, vitamins, and minerals. Since each kind of nut has a different percentage of these healthful ingredients, it’s a good idea to eat a variety of nuts: pistachios, different species of walnuts, macadamia nuts, almonds, pecans, hickory nuts, pine nuts, hazelnuts, and chestnuts. Acorns are edible, as well; those of you who attended last year’s meeting in Utah heard Howard Manning speak about the tradition of the Native Americans in California leaching acorns to remove the tannic acid. They then pound the nuts into a meal.
Nuts are concentrated energy foods. Mountain climbers, Arctic explorers, and average hikers carry a portable sack of nuts and dried fruits along with water. Captain Reid Stowe took in-shell hickory nuts on his record-breaking 1,000 day sea voyage. (I should know because I supplied them to him along with mung beans for sprouting.) While nuts are high in calories, just eating a handful – about 2 ounces, or roughly 1/4 cup – 5 days out of the week is sufficient to bring you the health benefits that nuts can offer. Nuts do need to be chewed thoroughly for their healthful properties to be used by the body. They should not be eaten after a heavy meal because that could lead to weight gain. Nor should a bowlful of kernels be left on the coffee table in front of the TV during the football season.
Lifestyle plays a role in health
Eating nuts is not a guarantee of good health: some of the other factors that come into play are our genetic inheritance; the amount of exercise we do; our lifestyle choices and stress level; and the negative factors like smoking and being overweight. But the scientific studies cited at the end of this article indicate the health benefits that can accrue from a regular diet of nuts: They strengthen the immune system, lower cholesterol, and protect the body from viral invasion and tumor growth. They can lower the risk of colon, breast, and prostate cancers. Moreover, eating nuts on a regular basis has been shown to reduce the risk of Type II diabetes. They can lower stress levels. Nuts also reduce the risk of high blood pressure which can lead to cardiovascular diseases. Walnuts and pecans, especially, which are high in antioxidants, reduce the damage caused by free radicals. Almonds and peanuts should be eaten with their skins because they, too, contain high levels of antioxidants. Nuts may even play a role in maintaining healthy sexual function in men.
Chestnuts have special health benefits
Chestnuts, unlike other nuts, are a significant source of Vitamin C. They are also rich in vitamin B6, Thiamin, Riboflavin, Folate, and Niacin. Chestnuts have the highest percentage of carbohydrates which has given them the nickname, “the runner’s nut” because they increase the body’s ability to cope with stress. An article in the NNGA Annual Report in 1987, by G.P. Abide, describes how to make chestnut chips as a commercial product. Chestnut flour is another value-added product. Mr. Abide advises nut growers to “be in line with current consumer trends favoring healthful foods.” How much more true that advice is now than 25 years ago.
We need to advise our customers and friends who eat nuts to store them in the refrigerator, and not leave them out on the kitchen table with a cracker and a pick, as inviting as that might sound. Nuts in the shell maintain their flavor longest. Most nuts can be stored in the freezer for years.
Some words of caution about eating nuts: There may be insect larvae within the shell. Also, nut kernels may turn rancid after a period of time if improperly stored. The oils within the kernel will spoil, causing the kernels to look yellowish and waxy. So look at the nuts you’ve just cracked out of the shell for insect infestation; feel them and smell them for signs of rancidity. If you’re cracking out nuts instead of buying the nuts already shelled, make sure to eliminate all shell materials – black walnut fragments can crack a tooth; tiny shell pieces can lodge in between teeth.
A very small percentage of the population of the United States is allergic to tree nuts and/or peanuts. Some people can die if they consume even minute quantities which might have been added as an ingredient to other food products. In 1964 George Borgstrom wrote an article in the Annual Report calling for nut breeders to develop cultivars that would eliminate the allergens that cause such severe reactions in some people. To my knowledge, no one has taken up this challenge. Please let the NNGA know if this breeding work has been done.
Nuts enhance the dining experience
Now for the delicious part: nuts enhance the flavor and texture in bland foods like chicken, cabbage, salad, green beans, vegetable soup, waffles, pancakes, and muffins. While vegetarian restaurants have long served simple dishes using nuts, elegant restaurants have recently been offering pistachio crusted salmon, hazelnut stroganoff, and chocolate-chestnut trifle. Nuts can be added to milkshakes and made into nut milks and nut butters. The Native Americans of Virginia pounded hickory nuts into a paste, soaked them in water, and then used the “cream” as a delicacy. They also fermented this mixture to make a liquor.
Nuts are a food staple
Dr. John Harvey Kellogg, a major contributor to nut research in the early 20th Century, pointed out that nuts have double the nutritive value of lean meat, pound for pound. Yet the land required to produce nuts kernels is half that required to raise livestock. Kellogg believed that nuts should be a food staple, and not just a snack. He used nuts extensively as meals to his patients at the Battle Creek Sanitarium in Michigan. In an age of horrible practices in meat slaughterhouses and packing plants, Kellogg said in 1916 that “the nut is sweeter, cleaner, healthier, and cheaper than any possible source of animal product.”
Marion Nestle, a noted nutrition activist, has continued Kellogg’s vision of a world where people eat healthy food. She said that one in seven people on the Earth in 2012 is hungry. She feels that the global food crisis will continue in the U.S. and abroad in cost, volatility, and availability.
In her books, Nestle links malnutrition and hunger with social problems. One approach, she believes is to encourage food co-ops as an alternative to “Big Food” because they are community-based and value-based. Therefore, they must sell clean, healthy, nutritious food. Here is all the more reason, I believe, to plant and care for nut trees now, so that we will have a supply of one kind of healthy food in the future. J. Russell Smith was one of the most outspoken proponents of this idea, which he advocated in his book Tree Crops, A Permanent Agriculture.
Soaking nuts enhances their nutrition
I’m now going to describe a simple method to increase the nutritional value of nuts which everyone can do as long as they have access to clean water. Barbara Mendez, a licensed pharmacist and nutritional consultant, and Zel Allen, the author of several books on healthy eating, have both written articles on the health benefits of soaking nuts. The process calls for soaking raw nut kernels in water for several hours. The kernels should be the freshest you can find. The soaking period varies from 7 to 12 hours, depending upon the density of the kernel, but cashews should be soaked for no more than 6 hours.
After soaking the kernels, use a paper towel to pat them dry. Then, to return the kernels to their natural crispiness, dry them in one of several ways:
1. Roast them in the oven, or a counter-top toaster oven, at 150° to 170° F. for 15 to 20 minutes
2. Place them in a pan and let them dry over the pilot light of a stove for 12 to 24 hours, depending upon how long you have soaked the nuts
3. Use a food dehydrator set at 118° F. for about 7 hours.
During this period, the kernels increase their antioxidant and phytochemical capacity because soaking releases some enzyme inhibitors. This makes the nuts easier to digest. Tannins are removed from walnuts, making them taste sweeter. Soaking nut kernels also allows the body to absorb and use this food, instead of passing kernel pieces rapidly through the body. In effect, you are maximizing the nutritional value of your food when you follow this process. Note that this method reconstitutes nuts whose moisture levels have been previously reduced. They are therefore best eaten within two days.
After you’ve done this for a while, you’ll know the best soaking and drying times for nuts. Since each batch of nuts is different, don’t be afraid to experiment with the soaking and drying times to produce the healthiest and most delicious nuts you can.
List of Sources
Abide, G.P., et al., “Chestnut Chips: A Possible Option for Chestnut Processing”, NNGA (Northern Nut Growers Association) Annual Report 78:12 – 14, (1987)
Allen, Zel, The Nut Gourmet, Nourishing Nuts for Every Occasion, Book Publishing Co, 256 pages, 2006, especially “Amazing Health benefits in a Nutshell”, pp. 16 – 19
Allen, Zel, “Nuts – the Delicious Path to Good Health”, The Nutshell, Volume 62, Number 3, September, 2008, p. 16
Allen, Zel, “To Soak or Not to Soak – It’s a Nutty Question”, MNGA (Michigan Nut Growers Association) News, Fall, 2011, pp. 7 – 8
Bixby, Willard G. [NNGA President], “Resolution Adopted by the NNGA, Inc.”, September 14, 1929, NNGA Annual Report 20:158 – 159 (1929)
http://bodyecology.com/articles/how_to_eat_and_not_eat_almonds.php, “How to Eat and Not Eat Almonds”, November 9, 2006
Borgstrom, George, “Nuts in Human Food – A Critical Appraisal”, NNGA Annual Report 55:60 – 64 (1964)
Cajorie, F.A., “The Nutritive Value of Nuts”, NNGA Annual Report 10:80 – 87 (1919)
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Chestnut, V.K., “Primitive Manufacture and Use of Acorn Meal”, NNGA Annual Report 8:43 – 45 (1917)
Downs, Albert A., “Trees and Food from Acorns”, NNGA Annual Report 40:177 – 179 (1949)
Greiner, Lois, “Marketing Naturally Nutritious Nuts”, NNGA Annual Report 77:10 – 12 (1986)
Higdon, Jane (2005), [update, Drake, Victoria J., 2009], “Nuts”, Linus Pauling Institute, Oregon State University, 2012
International Nut Tree Council, “Go Nuts Go Healthy”, 11 pages, 2001
Kellogg, J.H., “Advent of Nuts into the Nation’s List of Staple Foods”, NNGA Annual Report 8:46 – 58 (1917)
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Kellogg, J.H., “More Nuts, Less Meat”, NNGA Annual Report 21:57 – 65 (1930)
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Kendler, Barry S., “The American Diet and the Need for Dietary Supplementation”, Nutritional Perspectives: Journal of the Council on Nutrition of the American Chiropractic Association, October 2010
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Lombardini, Leonardo, “Phytochemicals and Antioxidants in Pecan”, NNGA Annual Report 99 (2008)
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Malinsky, Alex (aka RawGuru), “ ’C’ is for Chestnut and Vitamin C”, Natural News.com, January 26, 2011
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Nut Gourmet Blog, May 11, 2011, “Go Nuts Over Antioxidants”, MNGA (Michigan Nut Growers Association) News, Summer, 2011, pp. 11 – 16
Skylles, J. Trevor, “The Nut Crops of Turkey”, NNGA Annual Report 62:70 – 76 (1971)
Smith, J. Russell, Tree Crops, a Permanent Agriculture, The Devin Adair Co., 1953, especially Chapter XV, “Nuts as Human Food”, pp. 202 – 205
Spaccarotella, K.J., et al., “The Effect of Walnut ntake on Factors Relating to Prostate and Vascular Health in Older Men”, Nutrition Journal, 2008 May 2:7:13
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Villarreal J.E., L. Lombardini, and L. Cisneros-Zevallos,” Phytochemical Constituents and Antioxidant Capacity of Different Pecan [Carya illinonensis (Wangenh.) K. Koch] Cultivars”, Food Chem. 102:1241-1249, 2007
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Young, Robert O., “Eating Nuts May Prevent Cancerous Lungs and Prostate”, presented at the American Association for Cancer Research, Frontiers in Cancer Prevention Research Conference, Houston, Texas, December 6 -, 2009; reference: http://ivanhoe.com/channels/p_channelstory.cfm?storyid=23047