Why You Should Soak & Sprout Your Nuts For Better Digestion
- Published on: 29 May, 2014
- Last update: 03 November, 2020
Nuts, seeds, grains and legumes – some of the most delicious and nutritious things on earth. Ever wonder why these particular items seem to last longer than most other foods you buy? That’s just nature being perfect once again.
The reason they last so long is because they don’t have the proper amount of precipitation to germinate while in your cupboard. In the wild, when enough precipitation falls to thoroughly wet nuts or seeds, germination will begin. Thus, when you buy nuts from the store and don’t germinate them yourself, they will will not be complete until that precipitation is received.
There’s a big reason these items need to germinate before being consumed by animals or humans. Have you ever experienced a heavy feeling after eating too many nuts? A headache, even? They contain enzyme inhibitors, as well as phytic acid. These enzyme inhibitors make digestion difficult, and phytic acid can bind to nutrients (such as magnesium, zinc and calcium), removing them from your body. These nutritional inhibitors and toxic substances found on nuts, seeds, legumes and grains are actually designed to protect them from being eaten too soon.
That’s where you come in. Soaking these items at home and initiating the sprouting process yourself results in a more easily digested, higher nutrient food. Think of it as mimicking nature. Take your nuts, seeds, grains and legumes and place them in filtered water or lemon juice with salt for 10-24 hours. This will get the germination process started.
After letting them soak overnight, dehydrate them on a low heat (150 degrees or less to ensure enzyme viability). You can use a dehydrator, or even your oven on the lowest setting. Before I had a dehydrator, my oven only went down to 200 degrees, so I would leave the door open to lessen the level of heat.
Here is a great guide to tailoring the sprouting process to different nuts and seeds: