First of all, what are sprouted nuts and seeds? Sprouting is the process of soaking any seeds, grains, nuts, or legumes in water for a period of time, allowing them to sprout and germinate further enhancing the digestibility of the sprouted grains, nuts, and seeds.
Facts about sprouted nuts & seeds
- Sprouted nuts and seeds are easier to digest than raw nuts and seeds because the soaking process releases their enzyme inhibitors.
- Sprouting allows your body to absorb the nutrients better.
- When you sprout nuts it breaks down their phytic acid, which binds with minerals preventing absorption.
- One of the biggest benefits of sprouting grains, beans, legumes, nuts, and seeds is to decrease the presence of all anti-nutrients. Anti-nutrients naturally occur in plant seeds and interfere with our ability to digest vitamins and minerals within the plants.
- Raw nuts and especially raw seeds contain moderate levels of phytic acid and enzyme inhibitors. Although all plants contain phytic acid in some levels – grains, legumes, nuts, and seeds typically contain the highest levels.
- Phytic acid is necessary for the plant, it helps safeguard the nut or seed until proper growing conditions are present and germination can occur naturally but it can cause potential health problems in humans. Some of the phytic acids will be broken down through the digestive process, but soaking those foods high in phytic acid helps with digestion and absorption of nutrients.
- Sprouting seeds helps with digestion and nutrient availability and absorption, but may also reduce the amount of starch they contain and even boost their nutritional value.
Sprouting nuts and seeds may be especially important for young children who lack the number of enzymes needed to break down plant foods. If you have ever noticed undigested nuts, grains, or seeds in a child’s stool? This is partially due to their inability to digest certain proteins and nutrients in these foods.
How to Sprout Nuts & Seeds
Soak raw nuts and/or seeds in salt and water. Dehydrate in the oven at a low temperature. This helps to break down much of the phytic acid and helps to make the nutrients in the nuts and seeds more available.