I just added th elink for the large strainer ... www.amazon.ca/Winco-SIV-12-Sieves-12-Inch/dp/B001VZAV8Y?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3DWYIK6Y9EEQB
Fantastic James! Definitely less bitterness, the anti-nutrients cause the bitterness once removed there is a sweethness to them and no bad after taste! 😊
You're most welcome ... here's the link for the strainer ... www.amazon.ca/Winco-SIV-12-Sieves-12-Inch/dp/B001VZAV8Y?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3DWYIK6Y9EEQB
Happy to hear! Once soaked and activated the walnuts will be sweet, adn only sweetness after taste ... if not, and if the nuts are on the dark side ... the nuts were old nuts 😃
Bonsoir Stephanie, I got mine, 13.75" from Russell Hendrix, but I'm not finding there anymore From grainger.ca for SIEVE,STAINLESS STEEL 14" www.grainger.ca/en/product/SIEVE%2CSTAINLESS-STEEL%2C14-IN/p/WWG41G573 Happy activating and/or sprouting!🌱
@@StephanieJoRountree Bonjour Stephanie, missed your reply ... here's a link ... www.amazon.ca/Winco-SIV-12-Sieves-12-Inch/dp/B001VZAV8Y?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3DWYIK6Y9EEQB
Never heard of such a thing... if anything, I would think this might take nutrition right down the drain... It DOES lessen the flavor if you do a side by side taste test once the so called "activated" walnuts are completely dried.. I went ahead and soaked 2 cups of walnuts and "activated" them, and dried them with the dehydrator, and will not be doing this again... There's a reason I never heard of this in my life,,, I guess if someone got on here and claimed consuming toe jam was an antibacterial wonder, there would be idiots out there praising their toe jam consumption and results... I believe the Incas and Mayans soaked walnuts out of necessity for worms and weevils...
𝗔𝗻𝘁𝗶-𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 like phytates, lectins, and glucosinolates can be removed or deactivated by soaking, sprouting, or boiling the food before eating. Harvard - the Nutrition Source nutritionsource.hsph.harvard.edu/anti-nutrients/ For legumes, you might have heard of soaking for 24 hours and rinsing before cooking them to remove anti-nutrients. For rice, you might have heard to rinse it before cooking, bringing your water to a boil cook rice for 5 minutes and rinse, and pour fresh water and complete cooking to remove anti-nutrients For brown nuts and seeds, the same applies. 𝗚𝗹𝘂𝗰𝗼𝘀𝗶𝗻𝗼𝗹𝗮𝘁𝗲𝘀 𝗮𝗻𝗱 𝗴𝗼𝗶𝘁𝗿𝗼𝗴𝗲𝗻𝘀 in cruciferous vegetables (broccoli, Brussels sprouts, cabbage, kale)-can prevent the absorption of iodine, which may then interfere with thyroid function and cause goiter. Those already with an iodine deficiency or a condition called hypothyroidism are most susceptible. 𝗟𝗲𝗰𝘁𝗶𝗻𝘀 in legumes (beans, peanuts, soybeans), whole grains-can interfere with the absorption of calcium, iron, phosphorus, and zinc. 𝗢𝘅𝗮𝗹𝗮𝘁𝗲𝘀 in green leafy vegetables, tea, beans, nuts, beets-can bind to calcium and prevent it from being absorbed. 𝗣𝗵𝘆𝘁𝗮𝘁𝗲𝘀 (phytic acid) in whole grains, seeds, legumes, some nuts-can decrease the absorption of iron, zinc, magnesium, and calcium. [2,3] Saponins in legumes, whole grains-can interfere with normal nutrient absorption. 𝗧𝗮𝗻𝗻𝗶𝗻𝘀 in tea, coffee, legumes-can decrease iron absorption. (Source: nutritionsource.hsph.harvard.edu/anti-nutrients/)
Perfect! Just what I was looking for.
Fantastic! Happy activating
I just added th elink for the large strainer ... www.amazon.ca/Winco-SIV-12-Sieves-12-Inch/dp/B001VZAV8Y?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3DWYIK6Y9EEQB
I buy sprouted walnuts at Whole Foods. I like them -they're naturally crunchy and have more flavor and less bitterness than regular walnuts.
Fantastic James! Definitely less bitterness, the anti-nutrients cause the bitterness once removed there is a sweethness to them and no bad after taste! 😊
Excellent, thank you 😊
You're most welcome ... here's the link for the strainer ... www.amazon.ca/Winco-SIV-12-Sieves-12-Inch/dp/B001VZAV8Y?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3DWYIK6Y9EEQB
Excellent
Happy to hear! Once soaked and activated the walnuts will be sweet, adn only sweetness after taste ... if not, and if the nuts are on the dark side ... the nuts were old nuts 😃
Where's the link for the strainer?
Bonsoir Stephanie,
I got mine, 13.75" from Russell Hendrix, but I'm not finding there anymore
From grainger.ca for SIEVE,STAINLESS STEEL
14" www.grainger.ca/en/product/SIEVE%2CSTAINLESS-STEEL%2C14-IN/p/WWG41G573
Happy activating and/or sprouting!🌱
@@ChefAgathe Thanks. That's a Canadian link and I'm in the US. I'll see if I can find it.
@@StephanieJoRountree Bonjour Stephanie, missed your reply ... here's a link ... www.amazon.ca/Winco-SIV-12-Sieves-12-Inch/dp/B001VZAV8Y?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3DWYIK6Y9EEQB
@@ChefAgathe Thanks!
@@StephanieJoRountree You're most welcome 😊
No sound
Bonjour, the sound works at my end ... please try again 😊
Never heard of such a thing... if anything, I would think this might take nutrition right down the drain... It DOES lessen the flavor if you do a side by side taste test once the so called "activated" walnuts are completely dried.. I went ahead and soaked 2 cups of walnuts and "activated" them, and dried them with the dehydrator, and will not be doing this again... There's a reason I never heard of this in my life,,, I guess if someone got on here and claimed consuming toe jam was an antibacterial wonder, there would be idiots out there praising their toe jam consumption and results... I believe the Incas and Mayans soaked walnuts out of necessity for worms and weevils...
𝗔𝗻𝘁𝗶-𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 like phytates, lectins, and glucosinolates can be removed or deactivated by soaking, sprouting, or boiling the food before eating.
Harvard - the Nutrition Source nutritionsource.hsph.harvard.edu/anti-nutrients/
For legumes, you might have heard of soaking for 24 hours and rinsing before cooking them to remove anti-nutrients.
For rice, you might have heard to rinse it before cooking, bringing your water to a boil cook rice for 5 minutes and rinse, and pour fresh water and complete cooking to remove anti-nutrients
For brown nuts and seeds, the same applies.
𝗚𝗹𝘂𝗰𝗼𝘀𝗶𝗻𝗼𝗹𝗮𝘁𝗲𝘀 𝗮𝗻𝗱 𝗴𝗼𝗶𝘁𝗿𝗼𝗴𝗲𝗻𝘀 in cruciferous vegetables (broccoli, Brussels sprouts, cabbage, kale)-can prevent the absorption of iodine, which may then interfere with thyroid function and cause goiter. Those already with an iodine deficiency or a condition called hypothyroidism are most susceptible.
𝗟𝗲𝗰𝘁𝗶𝗻𝘀 in legumes (beans, peanuts, soybeans), whole grains-can interfere with the absorption of calcium, iron, phosphorus, and zinc.
𝗢𝘅𝗮𝗹𝗮𝘁𝗲𝘀 in green leafy vegetables, tea, beans, nuts, beets-can bind to calcium and prevent it from being absorbed.
𝗣𝗵𝘆𝘁𝗮𝘁𝗲𝘀 (phytic acid) in whole grains, seeds, legumes, some nuts-can decrease the absorption of iron, zinc, magnesium, and calcium. [2,3] Saponins in legumes, whole grains-can interfere with normal nutrient absorption.
𝗧𝗮𝗻𝗻𝗶𝗻𝘀 in tea, coffee, legumes-can decrease iron absorption. (Source: nutritionsource.hsph.harvard.edu/anti-nutrients/)