Nature has designed seeds and nuts to be not only a source of great nutrients and vitamins but to be a storage source for these nutrients that can last a long time and stay fresh long after they ripen. Nutritional inhibitors and toxic substances that build up in these seeds and nuts can be greatly reduced through prolonged soaking of the seed or nut before it is consumed. These inhibitors and toxic substances come in several varieties and the most common are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. These are all naturally occurring substances.
What Are Enzyme Inhibitors?
There are a number of different enzyme inhibitors that you need to know about when looking at your dietary needs and food intake, the most common being digestive enzymes and metabolic enzymes. Digestive enzymes assist your body with the break down food. Metabolic enzymes help boost every metabolic and biological function that the body performs. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. This makes it so the digestive and metabolic enzymes do not function as they should and are not as powerful and prevalent in the body. A simple and easy way to help combat the effects of these inhibitors is to soak your seeds and nuts before eating them. This helps to unbind the enzymes and allows them to be absorbed by the body and do the job they are supposed to do with digestion and metabolic functions.
What Are Phytates?
Almost all grains and seeds contain phytic acid in what is known as the bran or the outer layer of the seed. Untreated phytic acid can combine with a number of important vitamins the body uses – calcium, copper, iron and zinc being the most common – where it collects in the intestinal tract and blocks the absorption of these nutrients. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss, and even taking vitamin supplements may not help because those elements and nutrients are being bound up in the intestines and never absorbed. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. The easiest way to bypass the issues phytates cause is to soak seeds and grains before using them to reduce the presence and impact they have on the other trace elements and important vitamins and nutrients in the rest of your diet.
Why Soaking Nuts and Seeds are Good for Hair
- To remove the pretense of or reduce the amount of phytic acid being absorbed.
- To remove or reduce tannins and unlock other important fibers, elements, and nutrients needed.
- To neutralize and reduce the effects of the enzyme inhibitors for faster cell regeneration.
- To encourage the production of beneficial enzymes and to boost metabolism rates.
- To increase how much vitamins and minerals the body can absorb from the food eaten.
- To break down vitamins so the body can use it from the hair on your head to the nails on your toes.
- To make the proteins easier to digest, absorb, and use for skin, hair, and organ health
- To prevent minerals from being bound up and leading to deficiencies and other issues.
- To help neutralize toxins and keep hair and skin healthy and fresh looking.
- To maintain health and fight issue such as hair loss, acne, stomach issues, and more.
How to Soak Seeds and Nuts?
Soaking allows all of the helpful organisms and beneficial aspects of the food you eat to break down and neutralize the toxins and harmful components. The longer the soak time the more toxins are removed and the better the remaining seeds, nuts and grains will be. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits. So give it a try for yourself and see what benefits you discover! Here is how to do it:
Traditional soaked nuts and seeds, are made by following these basic steps:
- Pour out the amount of raw, unsalted, organic nuts/seeds you want to soak into a bowl
- Cover with distilled or filtered water deep enough that nuts are submerged and completely covered
- Add 1-2 tablespoons unrefined salt and let it dissolve into the water
- Allow the bowl to stand covered at room temperature for at least 7 hours, or overnight if possible
- Rinse nuts after soaking to remove salt residue and spread on sheet or rack to dry
- Dry at a low temperature (not above 105 Fahrenheit or 40 Celsius degrees) from 12-24 hours to get nuts dry and crispy
- Store in an air tight container and enjoy as you normally would.
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