Why and How to Soak Nuts?

Nuts, just like grains and legumes, contain natural defense mechanisms that can inhibit proper digestion and nutrient absorption in our bodies. Soaking nuts is a traditional and simple method to deactivate these substances, allowing us to consume nuts without harming our health.

I love nuts. And I believe that people who don't like them are in the minority.

Pine nuts have always been a favorite of mine! Recognizing the benefits of nuts in general, I have incorporated them not just as a snack, but as a daily dietary staple. I decided to start with almonds.

One evening, while enjoying some almonds, I felt discomfort and a sense of "heaviness" in my stomach (my stomach can handle a lot!), which made me curious. For instance, which are healthier: raw or roasted nuts? It turns out that the healthiest nuts are soaked nuts!

Why Should You Soak Nuts?

It turns out that all nuts, without exception, just like grains and beans, have special protective mechanisms.

They protect themselves from predators eager to eat them. While herbivorous animals can handle these defense mechanisms without any harm to their health, we humans are not so fortunate. We have different stomachs.

Nuts contain:

1.Phytic acid, which binds to minerals (Zinc, Magnesium, Iron, Calcium, etc.) and prevents their absorption in our gastrointestinal tract.

Recent studies suggest that without this acid, we can absorb up to 20% more Iron and 60% more Magnesium. If you think about it, these are significant figures that could lead to a mineral deficiency over time. This is why diseases like rickets and osteoporosis are common among populations whose main diet includes grains, beans, and nuts.

The human body can handle a small amount of phytic acid. About 100-300 mg per day.

But just a handful of almonds contains 1300 mg!!! And most people consume serious amounts of grains and cereals. That's far more than our bodies can handle without harming our health. And all this from what's considered "healthy" food.

2. Digestive enzyme inhibitors , which deactivate our digestive enzymes and hinder the normal digestion of food. This is one of the reasons why most people feel heaviness or pain in their stomach after eating nuts.

Soaking deactivates phytic acid and digestive enzyme inhibitors, making it easier for us to digest and absorb nuts. The principle is the same as with grains and beans.

So, Soaking Nuts is a very simple and straightforward process.

You will need:

- 1 part nuts

- 2 parts filtered boiled hot water

- Salt, I use pink Himalayan or sea salt (1 teaspoon per cup of nuts)

- A glass container

Place the nuts in the glass container, add salt and hot water, stir, and wait. Simple!

The soaking time depends on the size and structure of the nuts.

1. Almonds and Brazil nuts should be soaked for 12 hours.

2. Hazelnuts, walnuts, pecans, and pine nuts for 8 hours.

3.Cashews for 6 hours.

After soaking, the nuts need to be thoroughly rinsed and dried.

I simply spread them on a baking tray lined with parchment paper and set the oven to the lowest temperature, just to DRY THEM OUT, not roast!! The oven can be left slightly open to let moisture escape. Afterward, I remove them and use them in my recipes or store them in the refrigerator, where they can stay fresh for up to two weeks.

Don't forget to peel the skins off the almonds. Most of the antinutrients are concentrated in the skin.

In fact, all nuts, even unsoaked, are best stored in the refrigerator because they contain delicate oils that spoil easily. However, I keep them in special containers, but not for long, as they are consumed very quickly at my home.

Wishing everyone health!