Why You Should ‘Activate’ Your Nuts & Seeds – And How To Do It
All of us love to eat nuts and they are very beneficial but do you know what is the best way to prepare them ?
Phytic acid in nuts and seeds binds with minerals like calcium, iron, zinc, magnesium and manganese, and blocks the body from using it. This means that regular consumption of foods rich in phytic acid may increase your risk of mineral deficiencies and osteoporosis.
So, if you really love eating your favorite nuts and seeds, make sure you “activate” them.
Phytase, an enzyme in some animals, has the ability to break down phytic acid. Well, you don’t have it, but there are other ways to neutralize phytic acid, and get all the goodness from your nuts and seeds. This process involves soaking, sprouting and/or fermenting the nuts.
Enzyme inhibitors in nuts prevent premature sprouting. Nuts don’t get enough moisture out there in the fields, and need more time to germinate.
These inhibitors clog up, and even block the enzymes. Your body can’t digest unsprouted nuts. The first thing you should do is reduce the phytic acid levels in your nuts, and switch off their enzyme inhibitors.
Soak your nuts overnight to start off their natural germination process. You can do a few big batches at once to save your time.
Activate your nuts
Soak 2 cups of your favorite nuts in filtered water. You should leave about 2-inch space at the top. Add 2 teaspoons of sea salt or other high-quality salt. Let the nuts/seeds rest for 7-12 hours. Skip this step if you are using chia and hemp seeds.
Keep in mind that not all nuts germinate at the same time. Almonds need 12-14 hours, and cashews only need 3-5.
Strain, and wash your nuts. Scatter them on dehydration racks or baking sheets. Dry them at 150 °F.
Let your nuts dry completely, and transfer them into an airtight container. Keep your dried nuts in the fridge. This is the best way to enjoy your snack time!
source : healthysolo.com