Say what???? Nuts (the kind you eat) and seeds have enzyme inhibitors which help prevent them from sprouting prematurely until they have all the things they need to grow (water, sunlight, soil, etc.). This is why they don’t suddenly grow into little trees while sitting in your cupboard. These enzyme inhibitors can actually cause strain in your digestive system by preventing the good enzymes in our bodies from breaking down the food in our digestive tracts, inhibiting the absorption of precious vitamins and minerals. By soaking your nuts in warm water and salt, the enzyme inhibitors will neutralize, and the production of beneficial enzymes which aid in digestion and absorption will begin.
Soaking stimulates the process of germination, which increases the vitamin C, B, and carotenes (pre-vitamin A) content. It may also neutralize phytic acid, a pesky substance present in the bran of grains and seeds that inhibits the absorption of minerals such as calcium, magnesium, iron, copper, and zinc. The process of soaking has been used for centuries by native peoples in Central America (like the Aztecs) who soak their nuts and seeds in salty seawater and dry them in the sun before eating them.
It may sound strange, but I like to peel the skin from my almonds before eating them by scraping the nut with the tip of my fingernail. The bran easily slides right off off and the almonds are soft, full of flavor, and three times as nutritious. This technique is especially helpful when making almond milk, as the texture comes our creamier…however it can be time consuming, so pick your battles!
Directions:
1. Dissolve salt in water and pour over nuts or seeds using enough water to fully cover. Leave the bowl in a warm place for specified time noted below.
- Almonds, 8 – 12 hours at room temp
- Cashews and pumpkin seeds, 2 – 2 1/2 hours at room temp
- Sesame seeds, 8 hours at room temp
- Sunflower seeds, 2 hours at room temp
- Walnuts, 4 hours at room temp
- All other nuts, 6-24 hours at room temp
2. Drain, rinse and spread on a stainless steel pan. (Plastics contain toxins)
3. Let air dry until crisp and then store in an airtight glass jar for one to three months (walnuts must be refrigerated).
4. For large batches, place in a warm oven (no warmer than 150 degrees)* for specified time, turning occasionally, until thoroughly dry and crisp.
*If you have a newer stove, it probably can’t be set to 150 degrees Fahrenheit. You can try leaving your oven cracked open, or opening it every few minutes to keep the temperature low. If you go this route, try using a thermometer to keep track of the temperature. Anything above 150 degrees will destroy all those good enzymes you worked so hard to produce. You can also use a food dehydrator which holds the temperature around 115 and prevents enzyme destruction.
If after reading this, you still can’t stomach soaking your nuts, don’t worry. Many nutrients like protein, vitamin E, and fiber are found in large quantities inside nuts and seeds of all kinds without soaking.
Sources:
http://www.veghealthguide.com/nuts-seeds/
http://www.westonaprice.org/
Nourishing Traditions, 2nd edition
