These instructions will teach you how easy it is to blanch your own almonds. This means removing the husk. Whilst it is true that it requires more work, blanching almonds can be easier on the digestive system for severe food sensitivities than simple soaking, however blanching almonds may not be required for everyone. It is a preferred method for making almond milk for those who are more prone to food sensitivities as this will completely remove the phytates and enzyme inhibitors. Removing the husks on almonds also make for a nicer homemade almond milk. It is very unlikely that commercial nut milk producers will have taken the time to activate their nuts or remove the husks, not to mention any additives and preservatives within the product ingredients.
It is important to know if you are ready for nuts when introducing them to the diet when you are4 following the GAPS Protocol. Nuts are fibrous and should not be introduced for GAPS patients until digestive symptoms have shown some signs of improvement or as indicated by the introduction stages and as directed by your Certified GAPS Practitioner. The introduction diet provides a slow introduction to nuts by starting with nut butter followed by baking with nut flour and finally nuts for snacks themselves with encouragement to prepare them and chew them well. The sensitivity test is advised to be carried out first for those who suspect a true nut allergy, however there are many people who express their intolerance for nuts during the introduction diet who may need to determine themselves whether to wait until further healing takes place before introducing them.
Selecting organic nuts and seeds and preparing them by soaking (sprouting) and sometimes blanching them (skins removed) often makes all the difference for a GAPS patient to better tolerate them. Even nut farmers are aware of the dangerous chemicals sprayed on their nut crops and they make the effort not to place their own family home too close to the crops to keep their families safe.
In addition to crop chemicals, nuts contain their own toxic substances known as enzyme inhibitors and phytates (phytic acid). These toxins can play havoc in the digestive system, blocking nutrients such as calcium, magnesium, copper iron and especially zinc. Enzyme inhibitors in particular, are contained on the skins or surrounds of nuts and seeds and they are especially apparent in nuts with brown skins like almonds. Their purpose serves as a protective layer to naturally prevent animals and insects from consuming them so that they have the opportunity to germinate and sprout into a plant. Soaking nuts in warm salty water overnight will activate enzymes that neutralise enzyme inhibitors and also breakdown a large portion of Phytic acid that allow the nutrients to be better absorbed in the digestive system.
The GAPS Protocol promotes the preparation of your own nuts and seeds and encourages you to make your own nut/seed flours or nut/seed milks.