Subject: Re: acorns as food - marginal

From: [email-masked] ("Roger Whitehead")
Date: Sun, 8 Sep 1996 11:13:02 GMT

> This leaching does not affect the protein content and some oaks such
> as Q. gambeli are naturally low in tannins.

According to the Livingstones' "Edible Plants & Animals" (Facts on File, 
1993), Quercus alba acorns are very low in tannin and can be eaten raw.

Also, they say, some Indian tribes mixed clay with acorn meal (about 
1:20 ratio) to make it sweet and to help it rise, like bread, when 
cooked.

Roger

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Roger Whitehead, Office Futures
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