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Why You Should Be Eating Sprouted Nuts
By Barbara Minton for www.alignlife.com
Nuts are the essence of good nutrition. Eating them reduces the risk of heart attack by a huge 60%, and research shows that people who eat more nuts are usually thinner and have lower levels of LDL cholesterol and reduced risk of osteoporosis. Eating nuts even lowers the risk of cancer and reduces inflammation. Although this resume is quite impressive, nuts can be made even more nutritious, delicious and healthy by soaking or sprouting them. When it comes to boosting the benefits of nuts, as well as seeds and grain, sprouting is like a mini-miracle.
Nuts are so great just the way they are, why sprout them?
Most nuts come from the seeds or dried fruits of trees and have an outer shell that protects them from rotting as they lie on the ground waiting to germinate. This shell also protects their healthy fats from spoiling. After being picked, most nuts are processed by drying, and they appear in the store as raw nuts. But unlike most raw foods, which are quite good for you, raw unsprouted nuts have several drawbacks.
The wisdom of Nature has implanted nuts with enzyme inhibitors so they can wait until conditions are right for growth before they germinate. These inhibitors act as preservative for the nut, making sure it can stay viable for a long time. As spring rain comes and the ground becomes soaked, the nut sits in the water and slowly begins to lose its inhibitor, allowing for germination to finally take place.
If nuts are picked, dried and placed on your grocer’s shelf in their raw state, this enzyme inhibitor is still intact. This is why nuts have a reputation as being difficult to digest. The inhibitor actually inhibits digestion when nuts are eaten without undergoing the process nature intended. Not only that, but unsoaked or unsprouted raw nuts actually neutralize the enzymes your body uses to control inflammation and aid in digestion. Eating unsoaked raw nuts is extremely hard on the digestive system and calls for the pancreas to produce huge amounts of digestive enzymes to counteract the inhibitor.