Why Soak Nuts and Seeds?
If you’ve read through any of the mini-article pages on the Sustainably Raw web site, the Why Raw? page practically shouts – It’s all about the enzymes! That is the reason for soaking nuts and seeds, as well. Both contain enzyme inhibitors to protect them and prevent sprouting until conditions are right for growth. By soaking them, these enzyme inhibitors are removed and the beneficial enzymes we want from them are actually doubled. There aren’t any nuts or seeds (including eggs!) that don’t contain these enzyme inhibitors. (Incidentally, all boxed and packaged foods have chemical enzyme inhibitors added to prolong shelf-life.) We could destroy the inhibitors by cooking, but that destroys all of the enzymes, too!
Many might wonder, what difference does it make whether or not the enzyme inhibitors are present?
First, we should address why enzymes are so important.
There are about 3000 enzymes that are currently known. Enzymes work within us and all living things, keeping our systems operating. From digestive enzymes to metabolic enzymes, the body relies on enzymes to function. The performance of every organ in our bodies is linked to enzyme activity. In essence, without enzymes, there would be no life. Period.
Because these enzymes are important for life, it should seem logical that if they are in short supply, the system will quickly fall into imbalance (i.e. illness), and low enzyme levels are directly linked to aging and disease.
There are a couple of concerns, then, that one should have. Since ingesting enzyme inhibitors will actually deactivate some of our own enzymes in our systems, our organs must then supply the enzymes, which causes undue burden on our systems. (Cooked foods produce basically the same effect, as they are active-enzyme deficient and also cause this burden. Fortunately, eating enzyme-rich raw foods can help to restore health.)
Ideally, all foods consumed should be eaten raw because raw foods contain the enzymes needed to digest without depleting the enzymes of other organs. In addition, food should be well masticated (chewed) in order to release cellulose, a digestive enzyme contained within the fiber of certain foods. And, as mentioned above, nuts and seeds should be soaked to remove the enzyme inhibitors. (Rinse well after soaking to remove the inhibitor component completely.)
Most nuts and seeds need soaking for only brief periods of time. A fantastic reference chart on soaking and sprouting times is provided in Alissa Cohen’s book Living on Live Foods. Many nuts and seeds can be simply soaked overnight, with a good rinse in the morning. Make sure to dry well if not using immediately because the enzymes are intact, as with all live foods, and mold will grow quickly. (Store for only a few days in the refrigerator.)
