Kathy Harris

Hi,  I wanted to share a few things as sleep apnea has really affected my health and I have found some things that help.
Some suggested resources are:

Myofunctional therapy  (lip and tongue exercises like the video posted earlier)
Dr. Weston A Price's book Nutrition and Physical Degeneration helps understand the root cause of the problem.
Dr. Felix Liao books and videos online on the repercussions of restricted air flow.
There is a company, Vivos, that has developed a device that actually stimulates stem cells to grow wider arches in the mouth/jaw to create more room for the tongue and a more open airway.  

I hope this helps
Kathy

Hi Greg,  thanks for your suggestion on treating for weevils!

Last year, we collected all different kinds of acorns (just whatever we found in the area) and put the whole and parts of acorns in a cold water bath that I switched out several times a day.  The nut chunks just turned black, and looked very unappealing.  Most of the nuts had that skin (are people calling it tensel?) and we didn't realize we needed to remove that at first, but even after we started removing that, the nuts still turned black during the cold water leaching process.   I had read that cold water leaching preserves more of the fats and nutrients in the acorns, and is better for flour for baking, so that's why I wanted to do that process.

I was hoping to get a light colored flour for baking... is that not possible?

1. Can I process different species of acorns all at once?
2. Is grinding or blending the nuts into a flour necessary before cold water leaching?  (not doing that last year may be what caused my problems)
3.  Will heat treating the acorns for weevils ruin the nuts for cold water leaching?
4. I've read that the 2nd fall is the one you want to harvest...  Acorns have just started falling in my area, so how long do I wait for the "2nd fall"?
5.  I've read that you can separate out the "bad" or "Weevilly" acorns by seeing which ones float, but we tried that, and there were just as many acorns that sank that had black areas/spots on the nuts as the ones that floated.    I'm assuming the black areas of the nut are "not good" even if there isn't a weevil, especially since I am wanting white/light colored flour... is that right?  These black areas I refer to aren't powdery/eaten/grub filled areas, but solid black spots or streaks in the nut.  Can I just cut out these areas and use the white/cream part of the nut to grind up and leach?

Thank you for any specific guidance you can give!
Kathy

Hi Anne,  thank you SO much for your quick reply.  I have been pouring over all the links you sent, and have ordered Alicia's book which looks exactly like what I need!    Very excited to see what we come up with!
Kathy

Does anyone here have practical experience and tips on how to make acorn flour.
My 7 year old grandson is enamored with the idea of baking with acorns... we tried last year, but got so much conflicting information on the internet about how to get the best acorn flour.    
  ... all the acorn collecting and cracking turned into a game of collecting all the grubs in the acorns and feeding them to the fish in the pond!
We are in north central Texas, and there are many oak trees around -- water oak and live oaks, as well as red and pin oaks.   Haven't come across burr oaks, but like the idea of bigger acorns because it seems more efficient, but I'm confused about which acorns are the best for making into flour for baking.
   I would really love any recommendations from someone who has actually done this successfully!
Thanks so much for any help,
Kathy