Nuts and seeds are an incredible rich source of nutrients, vitamins, minerals, fibers, aminoacids, good fats and enzymes but they are protected by some enzyme inhibitors, think about natural preservatives.
As a matter of fact nuts and seed can stay long time in your kitchen without spoiling or sprouting and that’s due to this enzyme inhibitors.
When we eat them though, we want to avoid ingesting these natural preservatives because they can slow down the digestion process and make it much more difficult to take place, instead, we want to soak them and start their germination or sprouting activity getting all the great life force they can give us when they are awakening their life.
So therefore, it’s very important:
- Always soak nuts and seeds, every nut or seed have different times the tough they are the more you may want to let them soak, for example almonds can soak from overnight to 24hrs, for cashews one hour could be enough and for pumpking or sunflowr seeds 30min would be enough, of course it depends also on the environmental conditions, in tropical areas the process will be quicker than in temperate or cold places.
- Trow away the water which will be full of those enzyme inhibitors