To toast or not to toast seeds

I am not entirely new to macrobiotics, but something has puzzled me for a while: a lot of 'health' experts say seeds, particularly pumpkin seeds should be eaten raw otherwise they lose their nutrients, macrobiotics says they need toasting. Can anyone explain to me why it is better to toast them and/or what actually happens when they are toasted.

Thanks!

[Nancy]

I would say eat raw or toasted seeds, as is your taste preference. Someone may have other advice. I prefer gomashio made with unroasted sesame seeds, I prefer the flavor. I make gomashio fresh every time I use it and do not keep it in a jar. I put a certain amount of the raw seeds and sea salt into a bowl and pestle and grind it. This is the flavor I love in gomashio.There is also raw tahini and roasted tahini, again I feel, according to taste preference. I like both tastes in tahini.

I am becoming more and more an advocate of fresh foods, no one can deny -- it has more chi (life energy). To be macrobiotic, lightly blanched salads, I believe are a healthy way to go. If certain foods, like broccoli are cooked too long, their molecular make-up is entirely changed and the nutrients said to stave off cancer disappear with the longer cooking time.

Nancy

Yep!