Raw nuts are easy to eat right out of a bag, but many people prefer to soak nuts, especially walnuts and almonds as they find they have a more appealing taste after they are soaked and rinsed. If you try this yourself you will see, after as little as 20 minutes the soak water is brown. After a couple hours or so the residue and tannins from the skins are released into the water and the nut emerges with a smoother, more palatable flavor.
For those who feel that walnuts may be a little astringent, then soaking may help. This is because when soaking walnuts, the tannins are rinsed away, leaving behind a softer, more buttery smooth nut. The soak water from nuts and seeds should always be discarded and never used as water in a recipe.
The Benefits of Soaking Nuts and Seeds
*Enzyme inhibitors get neutralized (see below)
*The amount of vitamins your body can absorb increases.
*The nut is less dense so digestion is much easier.
*Phytic acid, which inhibits the absorption of vital minerals, is reduced.
The purpose of these enzyme inhibitors is to protect the nut or seed until it has what it needs for growing.
Nature allowed the inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met.
In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight.
Thus, by soaking nuts and seeds, you release these toxic enzyme inhibitors AND increase the life and vitality contained within them!
At Living Nutz we offer soaked,sprouted flavored and unflavored nuts, as well as raw nuts.