Although it is not recognized in mainstream nutritional circles, cooking damages food to varying degrees depending on the food and the type of cooking used. Since nuts are composed primarily of protein and fat -- two macronutrients that are highly susceptible to derangement and damage when heated -- they should never be eaten cooked. When food molecules are denatured by cooking, they become unrecognizable and unusable by the body. They become sources of waste to be eliminated instead of sources of nourishment. When you consider that the accumulation of extraordinary waste in the body is what causes the vast majority of disease, it becomes very important to consume foods that the body is able to fully make use of so that less waste is produced internally.

The following are some excerpts about the damage that is done to protein and fat by cooking, from the "Life Science Course" by TC Fry:

"Protein molecules are very complex, so complex that they are known as 'macromolecules'. When these macromolecules are subjected to heat, they are chemically changed, becoming less digestible in most instances. Similar modifications in structure occur with all the amino acids in cooked proteins, essential and nonessential. When we consider the vast complexity of these molecules, we can appreciate perhaps more fully the value of retaining the original organic structure. It is difficult, if not impossible, for the human body to build its own protein if it must first untangle an inorganic mess even before it starts. Heating proteins, because it alters the protein molecules, makes them more subject to putrefaction in the intestines, a decaying process which, over the years, can lead to grave disorders of many different kinds according to inherited individual strengths and weaknesses and, of course, to the general overall profile of the individual, both as to his eating habits, past and present, and to his lifestyle, past and present."

"The application of heat to fats breaks them down chemically into fatty acids which are nonassimilable and, consequently, these become waste to be eliminated and/orfree-floating poisons in the body fluids. All fats become highly carcinogenic when heated. Even rancid fats, as in stale nuts or seeds, are harmful and should not be eaten. Nuts or seeds should never be eaten roasted, either"

Proper storage of nuts

Nuts all have different storage requirements, depending on variety, moisture content and other variables. Grocery stores don't generally have the information about how to store nuts properly, and typically aren't willing to devote refrigeration space to products that can be sold without it. Refrigeration in stores is used primarily for value-added products like processed foods or dairy products. Even the large health food chains typically keep their nuts at room temperature, which causes them to lose nutrients and become rancid. It is important to buy nuts near harvest time and store them properly, so you can control to a great extent how digestible the nuts you eat are. Even if you buy nuts from RawTreasure many months after harvest time, you can be sure that they have been stored properly to assure optimal freshness.

Storage Instructions

Under refrigeration, shelled nuts will remain fresh and optimally nutritious for up to a year. Freezing maintains freshness much longer, up to double that, but kills Vitamin E, which is abundant in most nuts. It is best to buy a year's supply or less, and refrigerate. Be sure to store in airtight glass or plastic containers or double-bagged in freezer bags.

For more information about why it's important to eat food that is raw and fresh, learn at Raw School.