There is no doubt about it, walnuts are good for us.

Researchers have found that incorporating a handful of whole nuts or about three tablespoons of chopped nuts into a daily diet lowers total cholesterol by 5.4 percent and LDL (bad) cholesterol by 9.3 percent.

Walnuts contain excellent levels of B6, thiamin, B5, vitamin E, niacin and riboflavin.  Though they are rich in oil, they are low in cholesterol and regular consumption helps in lowering cholesterol levels, controlling high blood sugars, and improving cardiovascular functions.  They also have excellent antioxidant properties.

Walnuts are a great source of omega-3 fatty acids.  They are also an excellent source of manganese, copper, magnesium, phosphorous, zinc, iron, calcium and selenium.

Why Soak Walnuts?

All nuts contain enzyme inhibitors.  The purpose of these enzyme inhibitors is to protect the nut until it has what it needs for growing.  When soaking walnuts, just as when it rains in nature, these toxic enzyme inhibitors are released, the amount of vitamins your body can absorb increases, gluten breaks down so digestion is much easier, and phytic acid, which inhibits the absorption of vital minerals, is reduced.

• place a couple of handfuls of shelled walnuts in a bowl or cup
• cover with fresh water
• loosely cover and place in the fridge for four hours
• it is very important after soaking to rinse the walnuts several times as the water will become toxic when the inhibitors are released
• let the nuts air dry before placing them in the fridge in an airtight container

Well, that’s all great information but do they taste good?  I always have a bowl of “soaked walnuts” in the fridge and we love them. Sometimes I will have a few for a snack, or put some in my husband’s lunch but most of the time we add them to fruit and yogurt for dessert after dinner.

Try them, then come back and let me know what you think.