Activated Nuts and Seeds.

Nuts. Crunchy, moreish nuts. I love them. Almonds in particular. A few years ago, I read up on nuts and seeds and discovered that ‘activating’ them appears to be better for one’s health. So I decided I would try it.

The first time I made activated nuts and seeds, I was blown away and hooked. As was Antony. Never mind healthier, they are FAR tastier than raw or roasted nuts and seeds. They become SO crunchy and slightly sweet – especially almonds.

We almost always have a few jars of activated nuts in the fridge. I have a small handful most mornings with my coffee. I’ve used them in Pesto, Chocolate Brownies, Muffins, Deconstructed Lemon Meringue, as well as my ‘Instant Granola’ mix (which I happened to have this morning for breakfast). 

I have read many articles on nuts and seeds. I have read that they contain various antinutrients and that soaking/sprouting/fermenting them reduces the amount of antinutrients. How harmful these antinutrients are to humans appears to be dependent on the overall state of health of an individual. This, I find, seems to be the case with many, if not all, foods.

So what are Antinutrients?

The general definition is the same in all the articles I have read, however, Science Direct states it simply: ‘Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.’

The most prevalent antinutrients in nuts and seeds are: Phytic Acid, Lectins and Enzyme Inhibitors. These antinutrients serve as protection for plants – it is their defence mechanism. Although current research apparently shows that small amounts of phytic acid and lectin is actually helpful in the body, I still prefer soaking or fermenting nuts and seeds to ensure that there are indeed only small amounts entering my body. 

I came across https://www.diagnosisdiet.coma while ago, and everything that I have read on this website, makes sense to me. I will write another post on how implementing certain lifestyle changes recommended on this site, helped me tremendously. However, sticking to Antinutrients in this post, I will give a brief overview of the aforementioned nut-and-seed antinutrients as described by Georgia Ede MD of https://www.diagnosisdiet.comI highly recommend reading her entire article on seeds for a more in-depth understanding.

Phytic Acid

Phytic Acid binds to certain minerals in the foods we eat and removes them from our bodies. Soaking and/or sprouting nuts and seeds may partially reduce the amount of phytic acid, however fermentation is the most effective method for removing phytic acid from foods. This is because microorganisms (present and responsible for fermentation), unlike humans, have the ability to digest phytic acid.

Lectins

Lectins are a type of protein that form part of a plant’s immune system – i.e. they are there to protect the plant. Lectins bind to specific carbohydrates on the surfaces of living cells, which can lead to various unfavourable outcomes. The best way to inactivate lectins is to soak plant food in water and then boil for fifteen minutes. Dr. Ede does not mention fermentation here, however, other articles that I read state that fermentation at least reduces lectin content.

Enzyme Inhibitors

Nuts and seeds contain protease inhibitors which block protein digestion. Moist heat, as in cooking, destroys most of these inhibitors. According to various articles, salt also helps neutralize enzyme inhibitors, thus soaking nuts and seeds in warm, salted water, is optimal.

Again, I suggest reading the article by doctor Ede for more information – I want to keep this brief. I am not completely convinced of the adverse effects of antinutrients. From what I gather in my research thus far, small amounts may actually be beneficial. However, as I thoroughly enjoy the taste of activated nuts and seeds, and fermented breads, I am happy to continue making them. Chances are, whatever benefits there are to phytic acid and lectins, my body receives an adequate amount in whatever remains in the plant foods that I consume.

My Method of Soaking and Dehydrating Almonds (‘Activating’ Almonds)

• Fill a jug with 1 litre warm filtered water and add 1 Tbsp Himalayan Salt.
• Pour 500g of almonds into a glass dish and pour over the salted water – it must be enough to cover and be 1cm above the nuts.
• I make a double or triple recipe at a time.
• Soak for 5-10 hours. Drain nuts with a colander. Rinse, then replace the nuts in the glass dish and top up with another 1 litre warm filtered water + 1 Tbsp Himalayan Salt.
• Soak for another 5-10 hours. Drain and Rinse.
• Cover a large (or multiple small trays) with parchment paper.
• Spread the almonds out on the tray in a single layer.
• *rinsing & replacing the water halfway through soaking time is optional – one can just soak for 7-24 hours, rinse and spread on tray/s.
• Place tray/s in the oven on bake and lowest temperature – mine is 50°C.
• Leave in the oven to dehydrate completely – this can take up to 24 hours. I usually place the trays in the oven in the evening, leave them overnight and check on them throughout the following day.
• I take the almonds out when they start turning a golden colour on the inside – check by splitting a nut lengthways in half.