- Remove or reduce phytic acid
- Remove or reduce tannins
- Neutralize the enzyme inhibitors
- Encourage the production of beneficial enzymes
- Increase the amounts of vitamins, especially B vitamins
- Break down gluten (grains) and make digestion easier
- Make the proteins more readily available for absorption
- Prevent mineral deficiencies and bone loss
- Help neutralize toxins in the colon and keep the colon clean
- Soaking nuts increases the protein consumption and decreases the fat absorption which actually lowers the calorie content a bit!
- Allows for soft nuts 😉 that will easily blend and milk if you are attempting to strain !! Eg; almond&cashew milks!
- Be sure to rinse twice before consumption to rinse off the extra phytic acid
Types & Times~
Almonds: overnight or between 8 to 12 hours
Brazil nuts: do not need soaking
Cashews: do not need soaking but required for some recipes: minimum 1 for pieces, 3- 6 hours for whole kernels
Flax seeds: do not need soaking, but increase fiber when soaked (up to 8 hours)
Hazelnuts: do not need soaking, but will soften up after 8 hours
Macadamia Nuts: do not need soaking, but soften up after 6 hours
Pecans: 4-6 hours
Pine nuts: do not need soaking
Pili nuts: do not need soaking, 3 hours soaking allow their skin to come off and blend up like a creamer.
Pistachios: do not need soaking
Pumpkin Seeds: 3-8 hours (but may not need soaking for consumption, the sources are not clear)
Sesame Seeds: 8 hours
Sunflower Seeds: 2 hours
Walnuts: 4-6 hours
Did you know that soaking nuts and seeds have enormous benefits for your health? Nuts are not only an excellent source of protein but they are also packed full of nutrients and heart healthy monounsaturated fats that our bodies need!!!!!
One of nature’s super foods, certain varieties of raw nuts are high in vitamin E, folic acid, calcium, copper, magnesium, manganese, phosphorus, and zinc, to name just a few!!!!!! Nuts are also packed with protein and extremely portable. They are a staple energy food that humans have relied on for thousands of years.
So what is the point of soaking nuts and seeds? Well, nature intended the nut and seed to be protected by enzyme inhibitors phytates (phytic acid), polyphenols (tannins), and goitrogens until perfect growing conditions were met. For example, when there is enough rain and sun, this sets the stage for the nut/seed to come alive. When we soak our nuts/seeds overnight, we mimic nature.👍
What’s the problem with enzyme inhibitors?
They clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. This is bad news for your digestion, 😩 especially if you continually eat unsoaked nuts, seeds (or grains). When you soak and release these inhibitors, the metabolic enzymes can then help every biological process the body goes through – meaning, digestion is assisted because you are literally eating the enzyme that is going to help you digest your food.
What about phytic acid?
All grains contain phytic acid in the outer layer or bran which can block absorption of calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This explains why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. So get your NUTZ (and seeds) "F.N." soakin!!
{Hayley}
