Note:

• Almonds can also be made into milk and is a very good substitute for it. It can also be flavoured and drunk like So too milk made from coconuts and peanuts.
• High Arginine levels in nuts and seeds provoke herpes or
  shingles virus and such patients should avoid them.
• * Peanuts are not really nuts but legumes. They make a good snack. Peanuts might have aflatoxin (a carcinogenic) Peanut milk is as nutritious as dairy milk and is a good substitute for it. It can be made by soaking the nuts for up to 2 hrs and then removing the skin and grinding the nuts into a paste. Add 3 times the quantity of water and strain through a fine cloth. Boil and drink like milk.

# Almonds are not really a nut, but a seed (a ‘drupes’). Wild almonds (bitter almonds) contain glycoside amygdalin (Vit B-17), that when the almond is crushed or chewed converts into hydrogen cyanide, a deadly poison. Eating a few dozen could be fatal. However, consuming a few, say 6 to 8 spread throughout the day is recommended for preventing and curing cancer (See – ‘Budwig Protocol and other Treatment for Cancer Prevention and Cure’) Domesticated almonds (sweet almonds), however do not contain glycoside amygdaline and are safe to eat. Some people may have allergy to almonds, so consume with care. Almonds are better when soaked and with the brown skin removed. The tannins in the skin inhibit nutrient absorption. Soaking also helps in releasing helpful enzymes.

## Apricot kernels inside the nuts also contain Vit-B-17 and have to been consumed with similar caution. However being smaller more can be consumed say about 30 to 35 per day but not more than 5 in any 90 min period.

### Walnuts are also not really a nut, but a seed (a ‘drupe’). They are highly perishable and their healthful fats are easily damaged. If you’re purchasing shelled walnuts in bulk, avoid those that appear shriveled or smell rancid, or that you cannot verify are fresh. Walnuts should be stored in an airtight container in your refrigerator or freezer, whether they are shelled or unshelled. Walnuts are great as a quick snack.

You can further improve the quality of walnuts by soaking them in water overnight, which will tend to lower some of the enzyme inhibitors and phytic acid. After soaking, you can dehydrate them at low temperature of around 40⁰C until they are crispy again, as they are far more palatable when they are crunchy.

1. Sprouts:

Seeds make excellent sprouts. Sprouts are seeds that are rinsed, soaked in water, drained and then allowed to germinate in partial sunlight and under conditions of good air flow, mostly over a day or two during which they are regularly rinsed with fresh water to provide them moisture and prevent them from souring. Sprouting, like cooking, reduces anti-nutritional compounds (such as lectins) in raw legumes and greatly multiplies the nutritional content of the original seeds. Sprouts have many times more nutrients than the organic vegetables they are from.

Sprouts are rich in digestible energy, a wide range of bio­available vitamins, minerals, amino acids, proteins and phyto­chemicals essential for human health. The process of sprouting brings about desirable nutritional changes mainly due to the breakdown of complex compounds into more simple and essential constituents. The absorption of atmospheric nitrogen while sprouting helps in re-forming the amino acids in the sprouts into more useful ones and increases protein content. Sprouting also results in a decrease in dry matter, starch and anti-nutrients.

Some of the seeds suitable for sprouting are; Alfalfa, clover, fenugreek, lentils, peas, chick peas, mung beans, quinoa, amaranth, buckwheat, sesame, sunflower, linseed, peanuts, fennel and even seeds of the cabbage family and also of many cereals and millets. Sunflower seeds sprouts also contain chlorophyll which helps to detoxify blood and liver. Germinated Brown Rice (GBR) after the husk has been removed is widely used in many countries. However in the Low-Carb and Ketogenic Diets avoid sprouts of cereals especially for the first 5 weeks or even 3 months.

Sprouts make a perfect complement to fermented vegetables. Fermented foods are also some of the best chelators available capable of drawing out a wide range of toxins and heavy metals from the body and should be made a daily staple.

It is advisable to cook or roast or stir fry the sprouts thoroughly to reduce the risk of illness, as heat kills any of the contamination of harmful bacteria that may be present.

Sprouting for over a few days, allows for development of leaves, and such sprouts are then known as ‘baby greens’. Refrigeration can be used as needed to slow or halt the growth process of any sprout. Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts.

Sprouts should be made an integral part of your daily diet.

2. Moringa (Drumstick / Shajan)

The leaves and pods of this tree are a powerhouse of nutrition having many essential minerals, nutrients and proteins and possessing anti-inflammatory, anti-bacterial and coagulating properties providing many health benefits. Protects against anemia, infections, respiratory and digestive problems. When taken as a juice or with milk, it enhances bone health (especially in children). It helps purify blood, clear skin problems and lower blood sugar levels. It also enhances sexual health and is good for pregnant and lactating women.

Moringa has anti-cancer, anti-oxidant properties and also protects the liver. Moringa oil can be applied topically on skin to ward off skin cancers and growth of fungus.

Moringa leaves and pods are loaded with B-Complex vitamins which regulate the digestive process by helping in the breakdown of complex carbohydrates, proteins and fats into their simpler forms. They are nature’s multi vitamin power house, providing 7 times the vitamin C of oranges, 4 times the calcium of milk, 4 times the vitamin A of carrots, 3 times the potassium of bananas and twice the proteins of yoghurt. Moringa has no known impurities and no recorded adverse reactions.

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