Activated Almonds: What Are They and Why You Should Eat Them

Almonds, one of the healthiest nuts you could find, are truly a powerhouse of nutrients. Rich in dietary fiber, protein, healthy fats, essential vitamins and minerals as well as antioxidants, almonds are a superfood.

However, in order to get to those nutrients that almonds offer, we need to get by phytic acid, which these nuts also contain. Phytic acid binds to certain minerals and prevents them from being absorbed. So although you may be getting quite a lot of zinc from almonds, thanks to the phytic acid, just a little of that zinc will actually get absorbed.

Luckily, there is a really simple way we can go around phytic acid.

Activated Almonds

In order to make almonds healthier and more digestible for human consumption, we should activate them. This is done by soaking and dehydration.

As almonds grow, they store energy in the form of phytic acid, and when they get harvested, they don’t lose this enzyme inhibitor. This wouldn’t be a problem if phytic acid didn’t stop certain minerals from absorption. To avoid mineral deficiencies, we should mostly eat activated almonds, or almonds with reduced phytic acid content.

In order to get rid of phytic acid, all we have to do is wash them, soak them and then dehydrate them.

How to Activate Almonds

Before we begin activating almonds, we have to wash them thoroughly. Simply put almonds in a bowl, rinse them a few times and finally rub them a little under warm water. After you’ve thoroughly washed them, do this:

  1. Put almonds in a large bowl and cover them with water.
  2. Add two tablespoons of kombucha, or kefir, or ACV.
  3. Add a bit of salt to the water.
  4. Let the almonds soak for 12 to 24 hours.
  5. After soaking, it’s time to drain the almonds and rinse them well.
  6. Now we need to dehydrate them on low heat in an oven or a food dehydrator for a few hours, until they’re completely dry and crispy.

Done!

 

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