How to make the right hazelnut to take advantage of them?

Dear reader, we offer you the beauty-Clumarman family Tsarkov!

Acting is a dietitian, gastroenterologist, therapist, naturopath and aromatherapist, health -a is a integrative drug with a holistic approach. And now, both physical and mental, nutrition and much more, will share our knowledge in the field of health.

In this material, he will talk about how to choose and prepare the hazelnuts to protect the beneficial properties of the family.

Your family’s tsarkov

So the summer flew, ended with a series of public holidays – Pasov. The last walnut. Why do these gifts of this nature have a special status and how is it that remarkable?

Hazelnut is not only very tasty and satisfactory, but also amazing fruits full of valuable nutrients that give power and protect health.

How is hazelnut useful?

The oils found in hazelnuts are extremely useful for the body. These fruits will become a source of perfect omega-3 multiple unsaturated fatty acids (especially in a walnut) that is necessary for the production and functioning of the membranes of the cells and blood vessels. Systemic inflammation in the blood reduces triglyceride level (approximately – an fat shape) and “bad” cholesterol, reducing the severity of atherosclerosis and the risk of stroke and heart attack. Useful oils benefit the heart muscle, have an antiarrhythmic effect and stabilize cardiomyocyte membranes. They are extremely important for the brain: they improve the transmission of signals between neurons, contribute to maintaining cognitive functions and contributing to the formation of new neural connections, and develop their learning ability. Antioxidant activity and anti -inflammatory properties help to maintain its functions longer and reduce the risk of anxiety disorders and depression development.

Nuts are not only useful oils, but also all 20 amino acids (in various hazelnut types, quantities, quantities change), construction of body cells, synthesis of hormones, food absorption processes, immune operation and the course of all biochemical processes. Many essential amino acids that the body cannot synthesize itself.

For example:

– Valin, Leicin and isolasinIt is necessary for the construction and protection of muscle fibers. They support immune studies and also participate in blood sugar regulation and energy supply.

– TriptophaneMelatonine, which turns into serotonin during the day, provides us with a great mood and night – full and restored sleep.

– PhenylalanineIt is necessary for antibody production to protect against infections. In addition, dopamine and activity hormones – need to synthesize hormone motivation for adrenaline and norepinephrine. Without this amino acid, the synthesis of thyroid hormones is impossible.

– MetyoninLiver necessary for detoxification processes, protein synthesis and immunity.

– Lysine It joins the protein synthesis. For example, collagen and elastin ensure the strength and elasticity of the connective tissue, the skin and maintain the tone of vascular walls. It is necessary for calcium absorption, strengthening of bone tissue and immune operation by contributing to antibody production.

– Argininin (An indispensable amino acid in children, adolescents and elderly) supports the operation of the immune system, participates in the synthesis of the growth hormone and accelerates the healing of wounds. It is the predecessor of nitrogen oxidism, which has an anti -inflammatory effect, has a relaxing ship and reduces the risk of atherosclerotic plaque.

The most essential amino acid is in cedar nuts. In addition, lysine, metionine and tripofens contain more than milk and meat.

Hazelnut – a vitamin source

Hazelnuts are rich in health required for health: selenium, magnesium, zinc, manganese, copper, iron, iodine (and others) and most vitamins B and E

B vitamins, functioning of nervous system and stress resistance, the transformation of foods into energy is important for the metabolic processes in the body and for hematopoez. Fat -Çözünür Vitamin E is a powerful antioxidant that protects cells from damage and required for hormonal regulation and normal operation of the reproductive system (called “youth hormone)). The richest of group B vitamins are cedar and walnut. However, vitamin E is the leader in the content. Most of this vitamin is in hazelnut and cedar hazelnut.

All this “reserve” is not only in a solid shell, but also the special substances of special substances – special substances that protect these “children” from aggressive environmental influences (including digestive fruit juices) and increase the chances of the next spring germination.

How to prepare hazelnuts to get maximum benefit from them?

Choose the right hazelnut. Usually it is necessary to pay attention to the shelf life that does not exceed six months. There should be no traces of chips and cracks in fruits, damage or mold marks and should have the smell and taste of leakage. It is better to choose a volumetric, spread crisis without wrinkled and drowsiness symptoms. Important: Don’t choose fried and salty hazelnuts – just raw.

Rinse the nuts thoroughly. If they are purchased as weight and they are already cleaned, it should be washed in soda solution.

Pour filtered water. At room temperature, it should be slightly acidized or salted. And go to wet.

Various hazelnuts require different wetting time. The harder the nut, the longer it is. Therefore, cashew peanuts, Macadamia, Peanut and Cedar are sufficient to get wet for 3-4 hours, bakers, walnuts and Brazilia for 6-8 hours. However, you need at least 10-12 hours to absorb hazelnuts such as almonds and hazelnuts.

After getting wet, the hazelnuts should be washed thoroughly and Not more than 2-3 days in the refrigerator.

For better assimilation of active hazelnuts, it should be grinded and With raw vegetables and herbs.

What happens when wetting?

– The amount of fitic acid decreases as hazelnuts – a natural preservative that connects iron, zinc and calcium and prevents our body from digestion. In the wetting process, phytic acid is washed slowly because it is well dissolved in water (therefore, when it is better, it changes the water several times). In addition, while finding hazelnuts in the water, a phytase is activated – an enzyme that breaks down the acid of fit and reduces the amount. Hot and lightly acidized water (eg lemon juice or balsamic vinegar) further accelerates the infiltration of the acid and helps activate enzymes.

– Wetting for neutralization in hazelnuts of protease inhibitors (natural plant protection), which makes them more accessible for digestion and helps to avoid violence and bloating after consumption.

– When wet, hazelnuts are dipped with moisture, awakening, “sleep enzymes, which initiates the germination process. At the same time, not only the number of enzymes, but also vitamins and antioxidants increase and nuts convert to real super food.

– Moisturized and active hazelnuts are easier to chew, they are better mixed with digestive water, digested and absorbed faster.

– After getting wet, the taste of hazelnuts also heals – fresh, just becomes softer and more creamy that resembles torn fruits.

– Active hazelnuts can be added to salads, first meals and side dishes, you can get a fast and useful snack with you.

– To obtain even more hazelnut hazelnuts, after wetting and activation, adding to the vegetable smoothies or by preparing urbechi from them is best to grind them (approximately.