Most people know first-hand that certain grains like wheat and quinoa are difficult to digest, but don’t realize that nuts can also be tough on the digestive tract. The fact of the matter is that when nuts and grains are not sprouted, they contain enzyme-inhibitors and phytic acid, both of which can interfere with digestion. Furthermore, phytic acid binds to calcium, magnesium, copper, iron, and zinc during the digestive process and blocks the absorption of these essential minerals.
The benefits to soaking nuts and grains include:
- neutralizing the enzyme inhibitors
- reducing phytic acid which allows for better mineral absorption
- increasing the nutrient content of the nut or grain
- reducing the amount of inflammatory gluten (if the grains are glutinous)
- improving overall digestion
Check out this guide to soaking and sprouting from our friends at Hawaii GMO Justice Coalition, and don’t forget to rinse well after soaking:
