Why do we need to activate raw nuts?
Raw nuts are a very healthy snack packed with protein, fibre, healthy fats and are good sources of calcium, magnesium and zinc. However, raw nuts also contain phytic acid and enzyme inhibitors which can interfere with the absorption of certain nutrients.
Phytic acid binds to minerals such as zinc, iron, magnesium, calcium, chromium, and manganese in the digestive tract, making these minerals unavailable for absorption. When we consume foods with phytic acid, we may have mineral deficiencies or bone loss due to the mineral absorption inhibitor of phytic acid.
If you eat large amounts of raw nuts, you may put extra pressure on your digestive system and experience bloating, nausea and heaviness. All these digestive symptoms can be prevented by activating the nuts!
How to activate Nuts
- Cover raw nuts in salted water in a bowl or a glass jar.
- For almonds, hazelnuts, macadamias or peanuts, use 2 teaspoons of salt mix with enough water to cover your nuts. For pecans and walnuts, only use 1 teaspoon of salt.
- Soak the nuts between 7 – 12 hours and between 12 – 14 hours for almonds.
- Strain and rinse the nuts.
- Place the nuts on a baking tray in a low heat oven for around 12 – 24 hours or on a food dehydrator
- Make sure the nuts are totally dry before remove them from the oven otherwise they can go moldy.
- Store them in the fridge in an air-tight container.
Soaking nuts increases the nutrient value of the nuts and enhances the digestibility of the nuts.