Do You Activate Your Nuts?

Nuts are a great snack filled with protein, fibre, antioxidants, minerals and good fats!  However, they also contain natural chemicals in the form of enzyme inhibitors which interfere with their digestion in our stomach.  In nature these enzyme inhibitors are essential in preventing the nuts from sprouting prematurely, but, in the stomach, it inhibits how our digestive enzymes work to break them down for digestion and absorption.  This is the reason why we activate our nuts! Activating  nuts is a traditional nutritional method used for 100’s of years and traditionally was used by soaking nuts in brine and allowing them to dry in the sun.

The reason for this is to deactivated the enzyme inhibitor allowing for absorption in the body of all the goods that nuts have to offer including the absorption of their good fat which we need to create a super fat burning metabolism machine!

Just remember when drying your nuts out that they are completely dry, otherwise they will become mouldy, the best way to do this is either with a dehydrator or with the oven on low 20-50 degrees (no higher than 60 degrees).  Let nuts dry in dehydrator or over for 12-25 hours.

🥜 Almonds: 12-14hr Soaking Time; 12-24hr Drying Time

🥜 Cashews: 3-6hr Soaking Time; 12-24hr Drying Time

🥜 Hazelnuts (Skinless): 7-12hr Soaking Time; 12-24hr Drying Time

🥜 Macadamias: 7-12hr Soaking Time; 12-24hr Drying Time

🥜 Peanuts: 7-12hr Soaking Time; 12-24hr Drying Time

🥜 Pecans: 7-12hr Soaking Time; 12-24hr Drying Time

🥜 Walnuts: 7-12hr Soaking Time; 12-24hr Drying Time

🥜 Pinenuts: 7-10hr Soaking Time; 12hr Drying Time

🥜 Pepitas: 7-10hr Soaking Time; 12hr Drying Time

🥜 Sunflower Seeds: 7-10hr Soaking Time; 12hr Drying Time