The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors, phytates (phytic acid), polyphonols (tannins), and goitrogens. The purpose is to protect the nut or seed until it has what it needs for growing. When we eat nuts and seeds, these substances can bind with minerals, especially zinc in the intestinal tract and block their absorption.
In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight. Soaking your nuts in warm , salted water will neutralize these enzyme inhibitors, and also help encourage the production of beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes these nuts much easier to digest and the nutrients more easily absorbed.
Basic Soaked and Dehydrated Nuts
4 cups raw (organic if possible) almonds, pecans, macadamia, or other nut or seed.
1 tablespoon sea salt
filtered water
Soaking time: At least 7 hours, or overnight
Dehydrating Time: 12 -24 hours, until completely dry and crisp
Dissolve salt in water, pour over nuts or seeds , using enough water to cover. Leave in a warm place for specified time. Then drain in a colander and spread on a stainless steel pan. Place in a warm oven (no warmer than 150 degrees) turning occasionally, until thoroughly dry and crisp. Really make sure they are all the way dry. If not, they could mold and won’t have that crispy wonderful texture. Generally, the denser the nut, the longer the soaking time, and, the longer it takes to dehydrate them. Oven time may take less time than a dehydrator, so check frequently to ensure you don’t burn them. Temperatures, especially in gas ovens, can vary.
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