Went out for some bushcraft and foraging beechnuts in the early autumn. Beechnuts contain oxalic acid, alkaloids and trimethylamine and are therefore slighly toxic. Roasting the nuts reduces the effect of these chemicals and makes beechnuts edible in small quantities.
Add them to salads, müsli or vegetables. Apparently, their oil was used as lamp oil (I have not tried that though).
The music is from Jason Shaw on www.audionautix.com, cool site.
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