Svetlenki, Thank you!
Unfortunately, I myself learned about this aspect relatively recently and do not yet have practical experience. That is, everything that will be written below is based on theoretical information that I could find, and, as a result, this should be treated with a certain degree of skepticism.
Not many people pay attention to this.
As far as I have noticed, people are a little "selective" in this matter: that the same pea soup needs to be cooked for a long time (prolonged exposure to high temperatures, also reduces the phytate content in the product), almost everyone knows, but that everything is the same in other foods (nuts, seeds, and legumes) are usually not thought of. On the one hand, if the share of these products in the diet is not large, then there are no special problems, but, at the same time, this issue should seriously concern those who eat a lot of nuts, seeds, legumes and cereals. For example, as you may have noticed, vegetarians limit the variety of food they eat very much.
In connection with this moment, I have a question - how will you slow down, or rather "preserve" these processes in paste?
Until I plan to do anything special in this regard, except
the previously described rules for nut / seed pastes: I try to reduce the impact of factors such as: the presence of a variety of microorganisms, water, oxygen, light and high temperature. I try to avoid contact of the product with active metals, especially in aqueous media such as copper, iron, manganese or chromium: I use glass, ceramics, stainless steel or plastic.
As an example, in a previous post on almond paste, I detailed the manufacturing process. I originally had 4500g of nuts according to the database
nutritiondata.self. com / facts / nut-and-seed-products / 3085/2
the fact that 100 g of almonds contains 4.7 g of water, the nuts initially contained 4500 * 4.7 / 100 = 211.5 g of water. After drying, I got 4379g of almonds, which corresponds to a water loss of 4500-4379 = 121g. That is, there is 211.5-121 = 90.5 g of water left in the nuts (which is 2.3 times less than the initial value, and corresponds to 2.1 g per 100 grams of product). Further, the paste was spinning in a melangere without a lid and I tried to maintain the temperature of the mass at about 45 ° C, which also gave some kind of moisture loss (I have not yet quantified this aspect). As a result, in the paste that I got, the water content became noticeably less than in the original nuts and, as a result, rancidity as a result of hydrolysis in it will develop more slowly than it could if I had not done the indicated actions.
I try to keep urbechi in the refrigerator (in the warmest place, on the top shelf, where it is about 9 ° C), which keeps it cool and dark, which also slows down spoilage very well.
And so on, for each item.
At one point, I was puzzled by increasing my intake of a variety of omega-3 polyunsaturated fatty acids, which can be obtained from, for example, oily sea fish / fish oil (eicosapentaenoic and docosahexaenoic acids) and flaxseed (alpha-linolenic acid) and decreasing the intake of polyunsaturated fatty acids of the omega-6 family, of which there are already quite a lot in the diet and which compete for absorption and use with omega-3. We will not consider the consumption of EPA and DHA within the framework of our topic, except for a mention of the fact that their consumption cannot be replaced by the consumption of short-chain alpha-linolenic acid: that is, for example, the consumption of flaxseed oil does not replace the need to eat fatty fish. Here another thing is interesting: since alpha-linolenic acid is useful in certain quantities, let's eat foods that contain a lot of it, and everything will be fine. And I started buying flaxseed oil. The funny thing about the situation is that for about a year I have never been able to buy non-rancid flaxseed oil in retail, that is, it has no bitterness (at all), although occasionally I came across oil produced two weeks ago (!). Judging by the stories of those who press the oil on their own, linseed oil does not initially contain any bitterness. I can confirm this by what kind of linen urbech I get: there is no bitterness in it either. She is not, neither immediately, nor after a month of lying in the refrigerator. I do not know what and how they do in production / before selling with this flax / oil, but I know for sure that what I was buying is clearly a spoiled product, despite the beautiful inscriptions like "first cold pressed" or " raw-pressed butter "(one, especially cunning, manufacturer wrote on the label of his butter something like that bitterness is a normal taste for linseed oil). Apparently not for nothing, in some countries it is forbidden to sell flaxseed oil in retail chains.
That is, I have reason to believe that what I am doing in order to preserve the beneficial properties of nut / seed pastes is more effective than measures taken by manufacturers / sellers of a similar product.
The second thesis that I would like to voice: one, in my opinion, of the good producers of Urbech:
Urbech "Live Product": urbech. net /
Sells urbechi from germinated seeds and does not take any additional measures to preserve them (for example, does not store them in the refrigerator).
.. read a glimpse on some vegan forum that nuts should be soaked for 12 hours and consumed within a few hours to get the most out of the nuts.
Indeed, one of the options for reducing the content of wick acid in the product is to soak in an acidic environment, for example, in warm salted water. You just need to take into account that for this option to work in a particular case, the phytase enzyme must be present in a sufficient amount in the product.
I agree that it is better to eat nuts fresh - which have not yet been stored in warehouses. If the nuts are lying, then it is better to buy them not peeled and peel them yourself before eating. If we want roasted nuts, it's also best to do just before eating them: these simple things will allow us to preserve the greatest amount of valuable nutrients that are in the original product.
Only, for me personally, it turns out to be very time consuming: as a result, I buy peeled nuts, realizing that they may not be as healthy, because they would be better preserved in the shell. I try to make large blanks of pasta at a time (several kilograms) so that
do them less often and is ready to measure against the fact that, perhaps, the quality of the product will decrease over time.
That is, yes, I admit that nuts are best consumed "within a few hours for maximum benefit", but I do not see any problem in
once a month buy nuts, soak them, dry them and eat them during this month. As, for example, described in the article:
thenourishinggourmet. com / 2014/01 / how-soaking-nuts-helped-my-digestion-learn-in-3-simple-steps.html
Further, I would like to draw attention to one more aspect: a decrease in the concentration of phytic acid in products not only makes those substances that are in products (for example, phosphorus) more biologically available, but also reduces side effects for us, namely:
- Phytic acid has strong binding to important minerals such as calcium, iron and zinc. That is, it essentially "takes" these substances from us;
- Phytic acid is capable of inhibiting the action of digestive enzymes that we need to digest food, such as pepsin and trypsin.
In other words, I believe, even despite the possible degradation of the usefulness of products over time, after phytase has "digested" phytic acid in them, this food can still be more useful and less harmful than if we had no additional processing wouldn't do at all.
