Please send me research on this enzyme inhibitor material you are discussing for cashews and other nuts. I have never heard of this is the 40+ years I have been a nutritionist. Raw beans, yes, nuts no. I’d love to see this research. Since cashews are not actually nuts, it shouldn’t enter into it. Although, they are considered poisonous until they are treated after harvesting and before selling.
Hey Kathleen – it’s the phytic acid, much more present in the dark-skinned nuts, like almonds, walnuts, pecans, etc. Cashews are more of a fruit. Soaking cashews is more for altering the texture and “plumping” them up nutrionally, just as a squirrel would bury its nuts. You can find any number of discussions on this, but here’s one site. http://naturalbias.com/a-hidden-danger-with-nuts-grains-and-seeds/ Thanks for your comment.
Please send me research on this enzyme inhibitor material you are discussing for cashews and other nuts. I have never heard of this is the 40+ years I have been a nutritionist. Raw beans, yes, nuts no. I’d love to see this research. Since cashews are not actually nuts, it shouldn’t enter into it. Although, they are considered poisonous until they are treated after harvesting and before selling.
Hey Kathleen – it’s the phytic acid, much more present in the dark-skinned nuts, like almonds, walnuts, pecans, etc. Cashews are more of a fruit. Soaking cashews is more for altering the texture and “plumping” them up nutrionally, just as a squirrel would bury its nuts. You can find any number of discussions on this, but here’s one site. http://naturalbias.com/a-hidden-danger-with-nuts-grains-and-seeds/ Thanks for your comment.