constipative

nutritive

styptic

Acorns are high in tannins, a bitter and astringent acid that irritates the digestive tract and causes constipation. However, tannins are water soluble.

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Browse Recipes Wild-crafted acorns should be hulled then soaked for three days, changing the water as often as possible. If the acorns are bitter they need to be soaked longer. Then chop the acorns and roast them for one hour, or until the house fills with the aroma of acorn. Finally, grind them in the coffee grinder to a fine powder. Sprinkle over your favorite pies, cornbread, and muffins.

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Though few realize it these days, acorns formed a nutritious and sustaining staple for native peoples across pre-colonial America. The average native family ate 500lbs a year. There are dozens of acorn-bearing oak species, and the size and quality of their acorns varies dramatically: from pea to pingpong ball in size, and bitter to sweet in flavor. Most acorns do contain at least some degree of unpalatable bitterness due to tannins. Tannins are bitter, astringent, and acidic. They give acorns, wood, and autumn leaves the characteristic brown color of Vata. As with red wine, the tannins in acorns can cause constipation. Native peoples employed various techniques to leach out the offensive-tasting tannins. Grinding the acorns into a meal, tying them up in a sack, and placing it in a stream is one way. After a few days the bitter-astringent tannins are removed and the sweet, nourishing acorn meal remains for use on its own or in breads, pancakes, porridges, soups, etc. Acorn flour, acorn corn bread (say it out loud), and acorn crusted Thanksgiving pies are delicious! As with so many foods, the key is knowing how to prepare them!