Say what? Here’s what you need to know about “activating” nuts and seeds.
We know that nuts and seeds in moderation are a wonderful addition to a healthy diet. However, there will always be differing opinions as to which way is the best way (without differing opinions, most food magazines would not exist!). Some people go the taste route, and proclaim that roasted with a generous sprinkling of sea salt is the way to go. In addition, roasting can kill potentially harmful bacteria, like salmonella. Then there are the health junkies (let’s be honest, most of us at Ace fit into that category). The popular route to go as of late is to soak nuts and seeds. There are many reasons for doing this, but here are the top three (said in a David Letterman voice):
1) Enzyme activity: when a nut is growing, the right conditions, specifically rain, will help to activate the beneficial enzymes in the nut. When we eat a dry, unsoaked nut, the enzyme inhibitors may interfere with digestion. We will require the enzymes of our own organs, which puts undue stress on the body. Use the enzymes in the nuts instead, people!
2) Greater absorption of the food’s nutrients by the body. Soaked nuts and seeds begin the sprouting process, which bumps up the nutritional value by removing some of the phytic acid. Phytic acid is in the outer layer of the nut and can actively interfere with mineral absorption, such as calcium, magnesium and iron. Soaking the nuts not only makes these minerals possible to absorb, but also increases the amount of Vitamin B.
3) Easier digestion. As well as the aforementioned enzyme activity, soaking the nuts will also break down gluten and other difficult-to-digest proteins. Nuts are essentially gluten free, but do have traces of gluten in them. Soaking nuts help to prevent the heavy feeling that often follows nut eating. You can use your soaked nuts in your blender or food processor to add to soups, smoothies or raw desserts. Of course, you can always have them plain, letting their newfound creaminess speak for itself.
If the idea of eating a wet nut does not appeal to you, then you can soak the nuts for around 4 hours (you will notice them plump up) and then dehydrate them or dry them for a couple of hours on your lowest oven setting. This soaked, then dried technique is known as “activation” with some nut aficionados calling themselves “activators” (we imagine a superhero look to these people).
You can also keep a small portion of nuts in a bowl of water in your fridge, ready to consume within a few days.
