Soaking Nuts & Seeds

Why is a soaked nut or seed better for you than a roasted or un-soaked one?

This question often comes up in conversation so I thought I would address it;


Here are some answers:

"Soaking nuts and seeds stimulates the process of germination, not only increasing the vitamin C content, but also increasing Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down from soaking and a portion of the starch in the seed is transformed into simpler sugars. Aflotoxins (potent carcinogens found in grains) are inactivated. Finally, numerous enzymes that help digestion are produced during the germination process." (Wilderness Family Naturals)

How about a recap:

• stimulates conversion of seed/nut make-up into more vitamin C, vitamin B, and carotenes
• neutralizes phytic acid which inhibits absorption of essential minerals
• breaks down complex sugars
• aflotoxins are inactivated
• enzymes are produced to aid digestion

So I hope you now know why you should soak your nuts and seeds and grains (for sprouting).

Not soaking them sounds relatively toxic and quite an inefficient way to nourish yourself.

Enjoy.

Farmer Brown,
aka BrownRabbit