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Nuts | Breakfast at Stefanie's

The Importance of Soaking Nuts

Written by Stefanie on May 24, 2009 – 11:00 am - Add your Comment »


Often in our attempts to “get healthy,” important details get lost in the shuffle.  When choosing nuts and seeds as a part of your healthy diet, remember that they must be raw to have the benefits you desire.  Rather than cooking them, you must soak them.

Nuts, seeds, legumes, grains all contain enzyme inhibitors which appear to be somewhat toxic. They inhibit the beneficial components of these foods as their natural way of preserving the nut, seed, grain, or legume until it has optimum growing circumstances.  I have collected information from a number of helpful websites which you can use as further resources.

“Raw nuts, seeds, and whole grains are widely recognized as healthy foods, but they’re not truly healthy unless you prepare them properly.”
from: http://naturalbias.com/a-hidden-danger-with-nuts-grains-and-seeds
Phytic acid is a substance found in the bran of grains and the coating of nuts and seeds. It inhibits the absorption of important minerals such as calcium, magnesium, iron, copper, and zinc. And this doesn’t only apply to the minerals in the nuts, it also applies to the minerals in the foods you eat with the nuts.”

“Nuts and seeds naturally contain enzyme inhibitors. And by soaking them, you not only release the toxic enzyme inhibitors, but also increase the life and vitality contained within them! The purpose of these enzyme inhibitors is to protect the nut and/or seed until it has what it needs for growing (ex. sunlight, water, soil, etc.). Since the water that you soak your nuts in will contain the enzyme inhibitors, and is very acidic to the body, please be sure to rinse your nuts and seeds well after soaking and to discard the water.”
from: http://www.tinamarieblog.com/?p=61
“Walnuts, Brazil nuts, and pecans do not contain the large amount of enzyme inhibitors as other nuts, yet they do in fact have some. You can rinse and soak for a short while 3 - 4 hours to reduce the enzyme inhibitor but as I do not always soak my walnuts or pecans, and have not have bad stomach reactions, not soaking them for use raw or in recipes is fine too.”

“By soaking them, these enzyme inhibitors are removed and the beneficial enzymes we want from them are actually doubled….
The performance of every organ in our bodies is linked to enzyme activity. In essence, without enzymes, there would be no life. Period.”
from: http://www.sustainablyraw.com/blog/?p=8

For those of you ready for some serious sprouting, the site http://www.raw-food-living.com/soaking-nuts.html has a comprehnsive chart showing various seeds, grains, legumes, and their necessary soaking and sprouting durations.
http://www.raw-food-living.com/soaking-nuts.html

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Posted in Health Tips, Healthy Foods, How to eat | Add your comment »

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