It is as Aussie as the smell of a BBQ- a nut tray at Christmas.  Nuts in chocolate, nuts in sugar, roasted nuts, raw nuts, mixed nuts – we go nuts!

Have you ever eaten a handful full of nuts and felt as though a brick was sitting in your stomach afterwards?  This feeling is thanks to powerful defence mechanisms of the nuts and seeds called enzyme inhibitors. Nuts that have not been soaked will still have the enzyme inhibitors covering and protecting them.  It is these enzyme inhibitors that cause uncomfortable and reduced digestion in humans. 

Soaking nuts, is a very important step.   Start off using raw nuts. Roasted nuts and seeds have already been heated to temperatures that not only kill living enzymes, but destroy the heart healthy fats & oils we love them for.

Seeds and nuts remain dormant until they are in a safe environment to begin the sprouting and growing process.  They are high in vitamins, minerals, protein and healthy fats, nuts and seeds are little powerhouses of nutrition but these nutrients need to be released. 

Soaking nuts and seeds is a long-lost, traditional method of preparation.  When nuts & seeds are soaked and or sprouted in water, the germination process begins.  The active and readily available amounts of enzymes, vitamins, minerals, proteins and essential fatty acids are activated increasing the health benefits exponentially. 

Nuts and seeds also contain phytic acid and large amounts of enzyme inhibitors which protect them from sprouting until they have the rain and sun they need to grow.  Unfortunately, these natural chemicals are quite hard on our stomach, so this simple process can make all the difference in how you feel after consuming them.  Soaking also makes it much easier to digest and the nutrients more easily absorbed by your body.  If you have ever had tummy trouble after eating nuts and seeds, don’t give up on them yet!  This technique could make all the difference for you. 

Soaking and sprouting your nuts and seeds increases their vital minerals and nutrition, while also simultaneously allowing the inhibitor enzymes to shed off the nuts and into the water, this is why it is important to rinse them well after soaking, making them easier for your body to assimilate and digest out of the body.

Why soak nuts, grains and seeds?
1.  To remove or reduce phytic acid.
2.  To remove or reduce tannins.
3.  To neutralize the enzyme inhibitors.
4.  To encourage the production of beneficial enzymes.
5.  To increase the amounts of vitamins, especially B vitamins.
6.  To make the proteins more readily available for absorption.
7.  To prevent mineral deficiencies and bone loss.
8.  To help neutralize toxins in the colon and keep the colon clean.
9.  To prevent many health diseases and conditions.

All nuts and seeds require various times for soaking and sprouting.    There are many sites- especially on You tube, showing you how to and how long to soak your nuts and seeds.  Depending on the seed or nut, times of soaking can vary from just 4- 12 hours.