BRAIN FOOD: WALNUTS, BRAZIL NUTS & ALMONDS

FROM HEALING QUEST SHOW 4 – AIR DATE:  2/5/17

Nutrition expert Dr. Nicholas Gonzalez gives us details on three kinds of nuts that are valuable not only for our brain but also for our heart and liver.  And he tells us about a simple soaking secret to help us get the most out of every tasty bite.



The right kinds of nuts can be very valuable for nourishing our brain.  That’s the advice of Dr. Nicholas Gonzalez, who built a nationwide reputation for treating advanced cancer and other degenerative diseases with an all-natural protocol based on diet, detox and supplements.

Nuts were an important part of that protocol and his first recommendation regarding them was walnuts, which he said help lower cholesterol and also have valuable levels of Omega 3 essential fatty acids.  Dr. Gonzales said the Omega 3s in walnuts are not only good for our brain but also help the heart, lower cholesterol and help reverse atherosclerosis.

His next recommendation is Brazil nuts, which he said fight cancer and contribute to moving toxins out of our body.  “They have a particularly high level of selenium,” he said, “which helps produce glutathione -- the liver’s main detoxifying molecule.  Also selenium helps fight cancer.  That's been documented in many studies, epidemiological studies, clinical studies, prospective studies, so selenium is very essential and Brazil nuts are one of the richest sources of selenium of any food on earth.”

Dr. Gonzalez’s final entry on his list of favorite nuts is almonds.  ““They help fight cancer,” he said, “and they help the brain because they have lots of minerals and the Omega 3 alpha-linolenic acid precursor which really is necessary for normal brain function.”

Dr. Gonzalez also had one other suggestion.  He said we can maximize the nutritional benefit from walnuts, Brazil nuts and almonds by soaking them before serving them.  Here’s why: “All foods have valuable nutrients,” he said, “but most foods, especially nuts, also have anti-nutrients that block important pancreatic enzymes.  If you soak them you knock out the anti-nutrients and anti-enzyme blockers but you preserve the nutritional value.”

Traditional societies have been soaking nuts and grains for centuries to make them easier to digest.  With nuts like almonds and walnuts you place them in a bowl of water overnight, then drain them, put them on a cookie sheet and bake at 350 degrees.  After 10 to 15 minutes remove them from the oven, let them cool for 20 minutes, toss with olive oil and sea salt, and serve.   They taste great and your brain will be happy too.