Most of us already know that raw nuts make for a great healthy snack. Nuts already contain protein, good fats, and fibre that we need. What many of us are not aware of however are the natural chemical compounds in nuts that actually prevent us from getting all the nutrition we can out of a nut. Compounds like phytic acid and enzyme inhibitors reduce our bodies’ ability to process certain nutrients properly. Because of this, eating large amounts of nuts can lead to digestive discomfort. There is however a way to counteract the effects of those chemicals: activation.
What are activated nuts exactly? One word: sprouted. They are nuts that have actually begun the process of germination by being soaked in water and salt for a period of time and then dehydrated at a low temperature. Soaking your nuts in salt water increases the nutritional value of the nut as the seed develops and, at the same time, breaks down the compounds that prevent your body from processing the nut.
How To Activate Nuts
Activating nuts is a simple process that requires a bit of a time investment; when all is said and done it will take about one to two days.
Start by making a saltwater mixture. The amount of salt you will need is dependent on the type of nut you are activating. For almonds, hazelnuts, macadamia nuts, or peanuts you will want to use two teaspoons of salt per two cups of nuts, while for pecans and walnuts you will only need one teaspoonful. Combine with enough water to completely cover the nuts in a large bowl. You will need to let the nuts soak for 7-12 hours (or more for almonds, usually 12 – 14 hours).
After the allotted time strain the nuts and place them on a baking tray and into an oven on low heat, about 65 degrees Celsius for 12 – 24 hours until dry. It is important that they are fully dehydrated or they may mould over. You may then store your sprouted nutrient powerhouses in an airtight container in the fridge.
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