Badam Akhrot Bhigone Ka Koi Faida Nahi? - Dalen Bhigoien | Dr Shahzad Basra

Badam Akhrot Bhigone Ka Koi Faida Nahi? - Dalen Bhigoien | Dr Shahzad Basra Prof Dr Shahzad Basra, PhD Crop Physiology, explains the science behind soaking almonds, walnuts and pulses. This episode discusses whether soaking nuts actually provides proven benefits, why soaking pulses may be more useful, and what current nutritional understanding says about these common food practices. Watch the complete discussion for practical, science-based information about everyday foods and healthy eating habits. #DrShahzadBasra #Almonds #Walnuts #Pulses References Taylor, Heidi, et al. "The effects of ‘activating’almonds on consumer acceptance and gastrointestinal tolerance." European journal of nutrition 57.8 (2018): 2771-2783. Calvo, Mona S., and Jaime Uribarri. "Perspective: plant-based whole-grain foods for chronic kidney disease: the phytate-phosphorus conundrum." Advances in Nutrition 12.6 (2021): 2056-2067. Kumari, Shivani. The effect of soaking almonds and hazelnuts on Phytate and mineral concentrations. Diss. University of Otago, 2018. Kumari, Shivani, et al. "Does ‘activating’nuts affect nutrient bioavailability?" Food chemistry 319 (2020): 126529. Egli, I., et al. "The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feedin." Journal of food science 67.9 (2002): 3484-3488. Lee, Lianna Y., and Alyson E. Mitchell. "Determination of d‐myo‐inositol phosphates in ‘activated’raw almonds using anion‐exchange chromatography coupled with tandem mass spectrometry." Journal of the Science of Food and Agriculture 99.1 (2019): 117-123. Tan, Sze-Yen, Siew Ling Tey, and Rachel Brown. "Can nuts mitigate malnutrition in older adults? A conceptual framework." Nutrients 10.10 (2018): 1448. Guo, Xinbo, et al. "Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata)." Journal of agricultural and food chemistry 60.44 (2012): 11050-11055. Effect of soaking and cooking on nutritional quality and safety of legumes October 2008Nutrition & Food Science 38(6):570-577 DOI:10.1108/00346650810920187