Why You Should ‘Activate’ Your Nuts & Seeds – And How to Do It

If you are a great fan of roasted nuts we advise you to replace them with seeds and raw, dried nuts since they are healthier than the roasted. The roasting process of nuts can cause some side effects and make the nuts go rancid. Moreover, producers of nuts often use cheap oils for their roasting.

Raw nuts and seeds are savory and easy snacks, and they offer plenty of essential nutrients, fiber, and healthy fats. Therefore, we recommend you to buy raw ones and roast them in your own home.

Activation of Seeds and Nuts

You need to perform this process in order to gain all of the benefits of nuts and seeds. The activation process involves soaking nuts and seeds for several hours or just leaving them during the night.

Nuts and seeds are rich in phytic acid being the storage form of phosphorus in plants. This acid binds with minerals like iron, calcium, zinc, magnesium, and manganese in the digestive tract making them unavailable for the body. If you regularly consume foods rich in phytic acid, then the risk of developing mineral shortage and osteoporosis is being increased.

Therefore, if you enjoy eating nuts and eat a handful of them each day, then you should learn the way how to activate them, and avoid the above mentioned issues.

Some animals have phytase, an enzyme that breaks up phytic acid, however the human body does not contain it and because of that we need to find a way how to neutralize it so that we can use all the nutrients and minerals from nuts and seeds. We can achieve this by soaking, sprouting, and/or fermenting.

Both seeds and nuts contain enzyme inhibitors thus preventing them from premature sprouting. When the seeds and nuts are in the wild they wait for the needed moisture and warmth long before they germinate. The inhibitors clog up and deactivate the enzyme’s active site thus making unsprouted nuts difficult to digest.

The process of activation of nuts lowers the levels of phytic acid and makes the enzymes available by turning off their enzyme inhibitors. In this way, by soaking, we send a signal to the dried nuts that it is germination time, and they can switch off the enzyme inhibitors and start sprouting.

If you eat plenty of nuts every day, then you need to activate them daily or in big batches in order to save time.

How to activate nuts and seeds?

Use a large bowl, and include two cups of the seeds and nuts you intend to activate. Next, pour filtrated water to cover them till they become completely submerged, the level of the water should be 2 inches over the submerged seeds or nuts. After that, add 2 teaspoons of sea salt, and let them stay for 7 to 12 hours.

Cashews need to soak for 3 to 5 hours, and almonds need 12 to 14 hours. Have in mind that chia and hemp seeds do not have to be activated.

After the needed soaking period, strain and wash them. Then, place them on dehydration racks or on cookie sheets, and put them in the oven to dry out at 150 degrees F or 65 degrees C. They have to be completely dried because if not they will easily spoil. Once they are fully dried, transfer them in airtight container and store them in the refrigerator.

In this way you will gain all the benefits of your tasty nuts and seeds!