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Caution: As we all know nuts and seeds are very hard to digest, so people who have digestive issues should not consume any nuts and seeds that aren’t cooked long enough after soaking them properly, to break down their fibers.

That is because humans do not have digestive enzymes that break down fibers, called cellulose, like herbivores do, i.e. cows. Fibers are the cell walls of all carbs, or plant foods, including grains, nuts, seeds, legumes (peas and beans from pods), vegetables, fruits, sugars, spices, herbs, etc., in other words all foods not classified as protein or fat – see Raw Versus Cooked Carbs.

Therefore cooking them long enough releases all of the nutrients locked behind cell walls so they are available for humans to digest and utilize. It also means the large intestines will not be forced to create bacteria in order to break down fibers, which changes it into a fermentation pot. Fermentation also makes the large intestines acidic when it should be alkaline.

Ingredients

  • 2 cups fresh raw walnuts (untoasted and unroasted)
  • 1 teaspoon ocean sea salt
  • enough non-chlorinated water to cover walnuts

Preparation

  1. Put walnuts in a bowl, sprinkle on the sea salt, and add enough water to cover them.
  2. Cover it with a cloth and let them sit overnight, or 7 hours, at room temperature.
  3. The next morning, or 7 hours later, drain the water off, and towel-dry the nuts.
  4. Spread them out on a cookie sheet and put them in the oven on the lowest shelf, with only the oven light on for heat. Let the nuts rest there for hours until dried and crisped. They can burn easily so watch them carefully. It might be safer to air-dry them at room temperature after drying them with only the oven light for 4 hours.
  5. You can prop the oven door open with a towel if it is too hot.
  6. Store them in a glass container with a tight fitting lid, since the nuts tend to acquire mold very easily.

Also try this using other nuts or seeds, i.e. sunflower, pecan, pumpkin, etc.

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