By soaking nuts, the neutralizing enzymes and Phytic acid in them are removed, which elevates absorption and the easy digestion of nutrients and vitamins in the nuts. Also, the peels of the nuts are easily removable once they’ve been soaked in hot water. You can also neutralize the enzymes by adding a pinch of salt while soaking the nuts. This also helps remove tannins and dust residue. Never use water residue from the soaked nuts for cooking, as they might contain harmful substances that aren’t healthy for consumption.
Similar to grains, the Phytic acid present in nuts acts as a defense mechanism to avoid predators, so they can grow into their full maturity. You might find a few bits of nuts in your stool, as Phytic acid doesn’t allow for easy digestion. But with soaking, the neutralizing enzymes and Phytic acid are removed. This further helps in digesting nuts easily.
Time duration to soak the nuts:
1. Almonds: 12 hrs
2. Pumpkin seeds: 7 hrs
3. Garbanzo beans: 12-48 hrs
4. Hazelnuts: 8 hrs
5. Flax seeds: 6 hrs
6. Broccoli seeds: 8 hrs