I’ve recently jumped into the activated nut milk bandwagon and am loving it!

Whilst some may think that activated nuts sounds like a modern fad, most traditional cultures soak, sprout and ferment nuts and grains and this has been in practice for centuries. It’s not that it’s been invented, rather it’s being re-discovered.

Activating nuts and seeds is the process of soaking raw nuts and seeds in salt water for a period of time that is long enough to start the nuts and seeds germinating. This process is believed to breakdown the Phytic Acid in the nuts and seeds and in turn you get what raw foodies call a “live” nut full of accessible nutrients that beforehand where bonded up in the Phytic Acid.

Phytic acid binds with minerals and stops our bodies from absorbing these major nutrients properly. Enzyme inhibitors in the nuts can also interfere with our natural digestive enzymes, further reducing our ability to digest and uptake nutrients.

Whilst phytic acid and enzyme inhibitors naturally occur within growing nuts, they are not so compatible with the human body. Whilst a moderate intake of phytates may be associated with lowered cancer risk, an excessive intake may interfere with our bodies’ digestion and absorption.

As nuts have loads of goodness, we want to extract all their rich benefits when we eat them.  However, much of this goodness is essentially ‘locked up’ by enzyme inhibitors and phytic acid, preventing our body from absorbing nuts’ nutrients fully. So what can we do about it? We activate them!

Activation stimulates the early germination and sprouting process within the nut and seed. This has a twofold benefit; firstly, enzyme inhibitors are disarmed so that the plant can begin its next stage of growth. At the same time, phytic acid levels drop as the nut taps into this energy store in preparation for its impending growth spurt.

Soaking and sprouting mimics germination, essentially waking up the nut or seed so that we can absorb the highest amount of nutrition it has to offer.

The good news? The substances which block nutrient absorption are disabled, whilst the other beneficial nutrients remain intact. We end up with a delicious, nutritious snack that our bodies can easily digest and absorb!

Are Activated Nuts better for you?
Activated nuts are not only great because they don’t contain enzyme inhibitors and phytic acid. They’re also great because they contain more readily available nutrients.

The process of activating causes the levels of proteins and essential vitamins to increase above those of un-activated nuts. They’re easier to digest, gentler on tummies and because they’ve started to sprout, they’re alive again and chock-full of nutrients!  There are many reports of people who couldn’t eat nuts before, but who can now tolerate eating nuts and seeds that have been activated.

How To Consume Activated Nuts
Once the nuts have been soaked for 7-12 hours in warm water and salt, they are then rinsed, drained and dehydrated in a very low temperature oven or dehydrator.  The dried nuts are then stored in an airtight container.

Activated nuts can also be pulverized with water using cold press method, poured through a nut milk bag, cheesecloth or other fine mesh strainer to separate the pulp from the liquid. Sweeteners like maple syrup, honey or coconut nectar can be added. Nut milk is indeed a very refreshing and wholesome beverage for the whole family, except for children below 2 years of age and those who are allergic to tree nuts.