Human beings are literally, actually, dying - for
the lack of live foods.
Nuts are seeds, like beans and grains too. All
nuts are embryos of trees and shrubs, with some, like walnuts and
pecans, reaching enormous heights. A tree is the quintessence to
which that nut is dedicated to becoming; it has an unwavering aspiration
to sprout and grow and re-seed.
And in order to protect their potential for germination
and to thwart bacterial degeneration for longer shelf-life, all
nuts and seeds are armed with protective methods of achieving just
that. In other words, nuts have, like humans, their own immuno/defence
systems, which happen to comprise various natural chemicals, such
as phytic acid (phytates), oligosaccharides and goitrogens, etc.
– elements which, whilst having a perfectly positive function
in the seed, are nevertheless toxic to human beings.
Just as these long-life seed sentinels are hostile
to any invasion of their host plant, shielding it from being devoured
in any way, they are also inimical to the digestion, hence health,
of any human who ingests those same raw nuts!
Just as phytates help to make seeds unpalatable to bacteria, they
also wreak havoc upon the human digestive system.
But there’s more. Modern, friendly science
has broadly termed these chemicals anti-nutrients. Why? Because
they, phytates and oxalates in particular, bind with minerals like
iron, magnesium, calcium and others, thus rendering nuts’
rich mineral bounty largely useless, unavailable.
Live Foods’ unique fermentation process, which includes
long-soaking in filter water, salt and whey, when applied to raw
nuts, eliminates this entire anti-nutrient, anti-digestion dilemma.
What magically occurs when the nuts swell in the soak is that they
sense that their whole raison d’etre is being fulfilled; they
are racing towards sprouting, to becoming that tree, so they can
allow their entire defences to drop away.
And whilst heat, or roasting, of nuts also nullifies
anti-nutrients, the heat employed has dome irreparable damage to
the extremely valuable and delicate oils in nuts. Fermentation only
enhances this superb oil aspect.
It is perfectly natural that hordes of people
worldwide cannot cope with eating raw nuts. Much of our “raw
food revolution” is based upon false premises, because anti-nutrients
are present in all raw and dried foods, to varying degrees.
But there’s yet another reason to eat fermented
nuts and seeds. Raw nuts and seeds also contain proteins, carbs,
maltose and other nutrients which are difficult to break down when
ingested, hence they too become indigestible and end up being toxic
in the body.
All raw food wants to ferment before digestion,
unless the eater has a rumen, which is the very first (of 4 stomachs)
in a ruminant animal (cow, rabbit), and which is designed entirely
for the fermentation of raw foods, and the handling of the plethora
of toxic gases emanating therefrom. 2die4’s
fermentation process creates a pre-digested state in any foods to
which it is applied.
This is the heart of this entire issue. For example,
if you ferment a bread dough for longer than 6 hours (and the longer
the better), the complex and otherwise allergenic protein, gluten,
is enzymatically broken down into its amino acid constituents, hence
becomes easy and nutritious on the body. Just as all bread was made
up until the 1950’s. Ditto with the carbs and maltose in wheat.
Wheat and gluten are not the problem. It’s the fucking cooks!
And the loss of the sloooow traditions.
with gluten so it is the same with nuts. Nuts contain splendid vegetable
proteins and trace carbohydrates, but these too are indigestible,
toxic in the raw form. 2die4’s
fermentation procedure allows these proteins to convert to their
beneficial alter-egos, and these opposites are so extreme, it’s
really a Jekyll and Hyde scenario. One is chronically dangerous,
the other a blessing.
nuts are fermented for several hours, they are then dehydrated,
at temperatures lower than 70°C so that the life in the nut
is only arrested, not burnt out, a life which is re-activated when
the nut is combined, in chewing, with the human saliva. They become
crunchier, tastier, and far, far healthier than the original nut.
Not surprisingly, the traditional and ancient masters
of fermentation, the Greeks’ word for “fermentation”
by Clive Lawler
Live Foods is based in Byron Bay, Australia and can ship their
here to go to 2die4's homepage