Activated Nuts – What are they?
Nuts have great health benefits to start with, however nuts have two things that go against our bodies receiving the full nutritional benefits. The first thing is Phytic acid. Phytic acid is a natural component of nuts however it reduces the body’s ability to absorb many of the nutrients that nuts contain and secondly nuts contain enzyme inhibitors called protease or trypsin inhibitors which the body has to work overtime to produce the enzymes needed for digestion. If you are someone who has gut or digestive problems this is an important note as eating raw, unsoaked nuts will worsen those problems.
This is where the activation process comes in. Soaking nuts in salted water begins the germination process in nuts. When this happens, phytic acid and the enzyme inhibitors are broken down. This makes the nutrients available for absorption by the body. In addition, research has shown that if nuts are soaked for longer periods of time, the level of nutrients actually increases.
Whether you decide to roast your nuts afterwards or not, the soaked nuts can be enjoyed as is. However the dehydration process partially ferments the nuts and therefore aids in digestion and receiving the maximum nutrient content of the nuts.
How to make your own activated nuts
- 1 - 2 cups almonds, pecans, walnuts or any other hard nut you would like to try
- 1 - 2 tablespoons Sea salt
- water Enough to cover the nuts
- Soak nuts in salted water for a minimum of 12 hours or overnight.
- Harder nuts like almonds, brazil, pecans, walnuts will take longer than say pistachios, pinenuts or cashews.
- Drain nuts.
- Turn oven onto 60n degrees C and place nuts on a flat oven tray. Make sure the nuts are spread out evenly.
- Cook or dry nuts out in the oven. Timing will depend on oven and how hard you want your nuts to be. Generally it will be about 6-24 hours.