Beebop
Member
- Joined
- Jan 27, 2013
- Messages
- 289
I have an idea to make hazelnut ice cream - it's one of my favourite flavours.
To remove PUFAs I would cook the nuts, then strain the juice and skim of all traces of fat.
This would leave some kind of protein milk (hopefully a tasty one).
Would this milk still be full of nut toxins and best avoided, OR is this a brilliant way of making tasty ice cream?
Thanks!
To remove PUFAs I would cook the nuts, then strain the juice and skim of all traces of fat.
This would leave some kind of protein milk (hopefully a tasty one).
Would this milk still be full of nut toxins and best avoided, OR is this a brilliant way of making tasty ice cream?
Thanks!