Day 2- This is NUTS!

As I began to get interested in nutrition and what I was feeding my body, I slowly started learning that most of what I thought was "healthy" was really not so much. One step I took on the road to health was to start consuming nuts; something that I only in the past had choked down if it was covered in gooey caramel or delicious chocolate!

Nuts, I knew contained a good source of protein and many beneficial minerals and vitamins. I chose organic raw nuts; mainly almonds but I didn't discriminate all that much. Turns out that although my choice of organic raw nuts was a better choice than the ones covered in sugar, they weren't exactly the best option to eat on a regular basis.

I discovered that nuts, and actually seeds, grains, and legumes contain something called "Phytic acid." Phytic acid reduces the body's ability to absorb minerals, such as calcium, magnesium, iron, and zinc that are present in these foods. It may also reduces the ability to digest protein.

Along with the phytic acid, nuts also contain enzyme inhibitors which as the name suggest inhibits enzyme functions, which can impair digestion.

So what did I learn that would make nuts an even healthier and nutritious food?

I learned to do something called soaking. Not only did I know that by doing this I was gaining more nutritious benefit, but I also discovered how much tastier they actually became!

So what exactly is soaking and how do you do it?

First of all the process of soaking is done in order to release the phytic acid as well as reducing the enzyme inhibitors. The process of soaking is also shown to increase Vitamin C, Vitamin B, and carotene. All of these factors help to increase the digestibility and benefits of nuts and grains.

Soaking involves placing the nuts in filtered water along with sea salt (the salt helps to activate enzymes that de-activate the enzyme inhibitors) for several hours. Depending on the type of nut you are using there are specific soaking times. Once you have soaked them, and drained off the water, place the nuts on a baking pan and bake them on a low heat (you don't want it higher than 150 degrees) for about 24 hours or until the nut is crispy. Trust me once you try them this way, you won't want them any other way!

Almonds, Pecans, and Walnuts should be soaked for at least 7 hours

Cashew should be soaked for no longer than 6 hours and can be heated up to 200 degrees.

Once you have mastered the art of soaking then you can start getting creative. I've in the past added rosemary and butter to pecans, or cayenne pepper and sea salt to cashews. For more ideas on recipes I suggest a great book called, "Nourishing Traditions" by Sally Fallon.

Pura Vida!

Alica Ryan, NTP