Have you ever wondered what all the fuss is about when it comes to activated nuts?
Nuts are a great snack option containing healthy fats, protein, fibre, antioxidants, vitamins and minerals.
However nuts also contain natural chemicals, known as enzyme inhibitors. Enzyme inhibitors prevent nuts from prematurely sprouting, however they can also interfere with the digestive system and prevent proper digestion and absorption of nutrients.
Nuts and seeds also contain phytic acid, which our digestive system can also struggle to break down and digest. This may result in digestive discomfort and feeling bloated.
So how can we resolve this issue?
We defiantly do not have to stop eating nuts - the secret is in activating the nuts
Activating nuts is a process of soaking nuts and seeds in a salt and water mixture and then drying them out.
During the soaking of the nuts, salt acts to deactivate the enzyme inhibitors and removes phytic acid. This allows nuts and seeds to begin sprouting (usually unnoticeable during suggested soaking times). Sprouted nuts and seeds are technically "alive" again, therefore easily digested and absorbed!
So how do you activate nuts?
This table shows different soaking and drying times of different nuts and seeds.
- Dissolve required amount of salt into enough water to cover chosen nuts.
- Cover nuts or seeds with brine mix
- soak for the required amount of time
- Strain and rinse the nuts/seeds and pat dry with paper towel
- Evenly spread over baking try or dehydrating rack
- Dry the nuts on a low oven temperature (60-70 degrees) or in dehydrator for recommended time
- Check nuts are completely dry and crunchy before removing from oven
You can store activated nuts in a airtight container, preferably in the fridge or freezer to preserve nutrition and prevent them from going rancid.