Nuts and seeds are very healthy, but roasting is not the best way to prepare them. Roasted nuts are delicious, but the high temperatures will change their nutritional value, which can lead to serious side effects.
The worst part of the process of preparing them is the oil that the companies use, because most producers will choose cheap oils.
You can “activate” your seeds and nuts at home, thus preventing any complications. Seeds and nuts contain phytic acid that can bind minerals like iron, magnesium, zinc, manganese and calcium, and it also prevents the body from using it.
What this means is that regular consumption of foods that are rich in phytic acid may increase the risk of osteoporosis and mineral deficiencies.
In order to break down and neutralize phytic acid, and to get all the good stuff from your seeds and nuts, you need to soak, ferment and/or sprout the nuts.
Nuts contain enzyme inhibitors that prevent premature sprouting. They do not get enough moisture in the fields, and they need more time to germinate. These inhibitors can clog or even block the enzymes. The very first thing that you need to do is to reduce the levels of phytic acid in your nuts and then switch off their enzyme inhibitors.
To start their natural germination process, you need to soak them overnight.
Activate the nuts
In order to activate them, you need to soak two cups of nuts in filtered water. Leave 2 inches of space at the top, and then add two teaspoons of sea salt. Let the seeds or nuts stay in the water for 7-12 hours.
You need to remember that not all nuts germinate at the same time. Cashews need 3-5 hours and almonds need 12-14 hours.
Then, strain and wash the nuts and scatter them on baking sheets. Dry them at 150 degrees Fahrenheit. Let them dry completely and then transfer them in an airtight container. You can keep them in your fridge.