Soaking nuts, grains, seeds, and legumes
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.
Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.
Why soak nuts, grains and seeds?
1. To remove or reduce phytic acid.
2. To remove or reduce tannins.
3. To neutralize the enzyme inhibitors.
4. To encourage the production of beneficial enzymes.
5. To increase the amounts of vitamins, especially B vitamins.
6. To break down gluten and make digestion easier.
7. To make the proteins more readily available for absorption.
8. To prevent mineral deficiencies and bone loss.
9. To help neutralize toxins in the colon and keep the colon clean.
10. To prevent many health diseases and conditions.
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.
Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.
Why soak nuts, grains and seeds?
1. To remove or reduce phytic acid.
2. To remove or reduce tannins.
3. To neutralize the enzyme inhibitors.
4. To encourage the production of beneficial enzymes.
5. To increase the amounts of vitamins, especially B vitamins.
6. To break down gluten and make digestion easier.
7. To make the proteins more readily available for absorption.
8. To prevent mineral deficiencies and bone loss.
9. To help neutralize toxins in the colon and keep the colon clean.
10. To prevent many health diseases and conditions.
Which egg has a higher level of Cholesterol? Quail’s or Chicken’s ?
One Chicken egg has a cholesterol level of 201 mg and 1.6 gms saturated fat (55 gm egg)
One Duck egg has a cholesterol level of 621 mg and 2.6 gms saturated fat (70 gm egg)
One Quail egg has a cholesterol level of 76 mg and 0.3 gms saturated fat (9 gm egg)
One Turkey egg has a cholesterol level of 747 mg and 2.9 gms saturated fat (80 gm egg)
One Goose egg has a cholesterol level of 1226 mg and 5.3 gms saturated fat (145 gm egg)
Quail Eggs Have Measurable Nutritional Value! These little eggs are jam-packed with vitamins and minerals. Quail eggs provide significant all around health benefits by supplementing your calcium. They are also chock full of HDL cholesterol (the good cholesterol) instead of LDL (the bad kind.).
They are made up of approximately 13% protein, about 2% more than chicken eggs. They also contain significant amounts of Vitamin A and B2. In fact, it is recommended that you do not consume excess vitamin A if you consume more than 10 quail eggs each day because you can overdose on vitamin A.
Consuming Quail Eggs Can Affect a Variety of Body Systems in a Positive Way! There are many things that quail eggs can do for your body. Some of these things include providing your body with easily assimilated calcium, boosting your immunity and your calcium, and increasing your hemoglobin levels.
Patients that suffer from asthma and tuberculosis have also found relief from quail eggs. They naturally contain the ovomucoid protein which is the kind of protein that you find in antiallergy medications. They also contain more calcium and phosphorous than regular eggs as well.
Quail Eggs Will Not Cause Allergic Reactions
In addition to being basically hypoallergenic, these eggs also do not cause diabetes. In fact, most people use them to fight allergy symptoms. The ovomucoid protein is what does this. Ovomucoid protein is the main ingredient that you will find in many anti-allergy drugs, so you can get it straight from nature with quail eggs. Consistent quail egg consumption can help you to have a strong immune system, make your skin look much better and you will have better overall health. Because your body is cleansed from the inside, you will look radiant on the outside.
Quail Eggs Help Your Body to Heal After Trauma! Experts believe that quail eggs can help to speed up recuperation after you have suffered a blood stroke and they can also help to keep your heart muscles strong.
Some patients experienced the healing of ulcers and gastritis after taking quail eggs and some experts believe that the eggs can help to prevent cancer growth and treat diabetes.
The interesting thing about these eggs is that you can eat them raw. There is NO RISK OF SALMONELLA because the quail's body temperature is much higher than that of a chicken. In addition, they cannot become contaminated and infected because they contain a substance called lysozyme. Lysozyme kills bacteria. Many experts recommend that you consume the eggs raw, or boil them briefly for less than 30 seconds so that the yolk remains raw. Sometimes heat from cooking can destroy valuable nutrition
One Chicken egg has a cholesterol level of 201 mg and 1.6 gms saturated fat (55 gm egg)
One Duck egg has a cholesterol level of 621 mg and 2.6 gms saturated fat (70 gm egg)
One Quail egg has a cholesterol level of 76 mg and 0.3 gms saturated fat (9 gm egg)
One Turkey egg has a cholesterol level of 747 mg and 2.9 gms saturated fat (80 gm egg)
One Goose egg has a cholesterol level of 1226 mg and 5.3 gms saturated fat (145 gm egg)
Quail Eggs Have Measurable Nutritional Value! These little eggs are jam-packed with vitamins and minerals. Quail eggs provide significant all around health benefits by supplementing your calcium. They are also chock full of HDL cholesterol (the good cholesterol) instead of LDL (the bad kind.).
They are made up of approximately 13% protein, about 2% more than chicken eggs. They also contain significant amounts of Vitamin A and B2. In fact, it is recommended that you do not consume excess vitamin A if you consume more than 10 quail eggs each day because you can overdose on vitamin A.
Consuming Quail Eggs Can Affect a Variety of Body Systems in a Positive Way! There are many things that quail eggs can do for your body. Some of these things include providing your body with easily assimilated calcium, boosting your immunity and your calcium, and increasing your hemoglobin levels.
Patients that suffer from asthma and tuberculosis have also found relief from quail eggs. They naturally contain the ovomucoid protein which is the kind of protein that you find in antiallergy medications. They also contain more calcium and phosphorous than regular eggs as well.
Quail Eggs Will Not Cause Allergic Reactions
In addition to being basically hypoallergenic, these eggs also do not cause diabetes. In fact, most people use them to fight allergy symptoms. The ovomucoid protein is what does this. Ovomucoid protein is the main ingredient that you will find in many anti-allergy drugs, so you can get it straight from nature with quail eggs. Consistent quail egg consumption can help you to have a strong immune system, make your skin look much better and you will have better overall health. Because your body is cleansed from the inside, you will look radiant on the outside.
Quail Eggs Help Your Body to Heal After Trauma! Experts believe that quail eggs can help to speed up recuperation after you have suffered a blood stroke and they can also help to keep your heart muscles strong.
Some patients experienced the healing of ulcers and gastritis after taking quail eggs and some experts believe that the eggs can help to prevent cancer growth and treat diabetes.
The interesting thing about these eggs is that you can eat them raw. There is NO RISK OF SALMONELLA because the quail's body temperature is much higher than that of a chicken. In addition, they cannot become contaminated and infected because they contain a substance called lysozyme. Lysozyme kills bacteria. Many experts recommend that you consume the eggs raw, or boil them briefly for less than 30 seconds so that the yolk remains raw. Sometimes heat from cooking can destroy valuable nutrition
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