How to eat this type of Gingko nut

From the source (CAN)

Fruit, Vegetable & Nut Allergies Associated with Spring Allergies (due to tree pollen) FRUITS: APPLE family (apple, pear) PLUM family (plum, peach, prune, nectarine, apricot, cherry) KIWI

VEGETABLES: PARSLEY family (carrot, celery, dill, anise, cumin, coriander, caraway) POTATO family (potato, tomato, green pepper)

NUTS: Hazelnut, walnut, almond

LEGUMES: Peas, beans, peanut

SEEDS: Sunflower

Ragweed allergy (which causes hayfever in August and September) can be associated with allergies to raw bananas, and the members of the gourd family (melon, watermelon, honeydew, cantaloupe, zucchini and cucumber).

Grass allergy can be associated with allergies to orange, melon, watermelon, tomato, kiwi, peanut.

Explaining about the allergy and ways of combatting it:

These allergic reactions usually occur only when the food is raw. People who are allergic to the raw food can eat it cooked, canned, microwaved, processed or baked. For example, someone allergic to raw apples can eat apple sauce, apple jelly, apple juice, apple pie and dried apples. However, nuts may cause allergic reactions whether raw or cooked. This problem is usually life long. Allergy tests to these foods may sometimes be negative unless a fresh fruit is used for the test (instead of a commercial allergy extract). The allergic reaction to these foods can occur anytime of the year when eating the foods but can be worse during the pollen season and especially if hayfever is very troublesome that year.

The allergic reaction is not due to pesticides, chemicals or wax on the fruit. Howeve,r because the more allergic part of the fruit may be in the skin, some people allergic to fruits, e.g., peaches, can eat the flesh without reaction if the skin is peeled away. Similarly for apples, some brands of apples cause more allergic reactions than others. Freshly picked apple, e.g., straight from the tree or an unripe apple, may cause fewer allergic reactions than one which is very ripe or one which has been stored for weeks after picking.

To this, I'd like to add that, in The Netherlands at least, the Santana apple is available as a special anti-allergy apple, and, for me at least, it works!

Also, as a technique, (deep)freezing the food may also offer benefits, or cooking the food in acid(ic) substances.

Other alternatives:

Substitute Raw Fruits Berries* (strawberry, blueberry, raspberries, etc.), citrus* (orange, mandarins, etc.), grapes, currants, gooseberries, guava, mango, figs, pineapple, papaya, avocado, persimmon, pomegranates, watermelon*.

Substitute Raw Vegetables MUSTARD family (cabbage, cauliflower, broccoli, watercress, radish GOOSEFOOT family (spinach, swiss chard) COMPOSITE family (green onions)

Substitute Nuts Peanut*, cashew, pistachio, brazil, macadamia, pine nut.

*May occasionally cause Oral Allergy Syndrome.

For me, this list indeed works, as I have a milder version of OAS. The substitue nuts work for me as well (walnut and almonds are terrible to me: the above are fine). When using pine nuts, try to use the European version, as the Chinese one can be horrible (which is a general problem with Chinese pine nuts)

From here

Freeze Brazil nuts, or soak them in water for several hours before cracking.

Stand frozen nuts with the point facing up and hit with a hard object, such as a hammer, to crack.

Crack soaked nuts with a nutcracker. Place the nut in the grip of the nutcracker so that the seam of the shell is subjected to the direct force.

Use minimum force necessary to split the shell when squeezing, in order to avoid crushing the nut kernel inside. Rotate the nut while squeezing so the shell cracks slowly.

Extract the kernel from the shell.

Allow the kernels of soaked nuts to dry for a few hours after cracking.

Read more: How to Crack Nuts | eHow.com http://www.ehow.com/how_10768_crack-nuts.html#ixzz16j8GzCOo