Here's why you should soak your nuts and seeds

Nuts and seeds are two very beneficial foods because they contain nutrients that help us stay strong. If you want to know how to soak nuts and seeds, keep on reading!

Just like what happens in the process of soaking or fermenting, the grains reduce the content of antinutrients and become more beneficial to the body. 

The same happens in the process of soaking nuts, which improves their nutrition in a noticeable way. Here you have a simple and inexpensive method to do it at home. It can greatly increase the content of nutrients in the seeds and nuts.

 

 
 

Nuts and seeds are considered good sources of protein and nutrients. However, the body sometimes has difficulty absorbing these nutrients. All plants contain phytic acid, which can have a protective effect on the body and a secondary messenger role in the cells. It appears that to provide this beneficial effect, it must be balanced by certain fat-soluble vitamins and other nutrients and the person must be able to absorb them.
 

The Importance of Soaking Nuts and Seeds
 

Some phytic acids are naturally neutralized during the digestive process but foods, especially those rich in phytic acid, benefit from the soaking and dehydration process to reduce the anti-nutrient content.
 

Soaking in a simple mineral solution and low-temperature dehydration help break down much of the phytic acid and make the nutrients in the nuts more available to the body.
 

For this, we will need:


• 2 cups of raw organic nuts or seeds (it is best to soak one type at a time)
• 3 or 4 cups of warm filtered water (to cover the nuts)
• 1 tablespoon of salt
 

How to soak the seeds and nuts?


• First, put the warm water in a medium bowl or jar (half a gallon or more). Add the salt and let it dissolve.
• Add the nuts or seeds, making sure they are completely immersed in the water.
• Leave uncovered on the countertop or other warm place (not the refrigerator) for at least 7 hours, preferably overnight.
• Rinse in a strainer and spread on a baking sheet or dehydration tray. Bake in the oven at the lowest temperature (150 F is optimal). Dehydration time can often be up to 24 hours; a dehydrator simplifies the process but is not necessary.
 

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