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Health Benefits of Soaking Almonds

almonds

Discover the nutrient benefits of soaking raw almonds!

Discover The Health Benefits of Soaking Almonds

Almonds are considered, by nutritionists, to be the healthiest, most nutritious nuts of all.

Almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc.

Almonds are also difficult to digest because of an enzyme inhibiting substance in their brown coating.

The enzyme inhibitor is there to keep the almond more intact until it is ready to sprout into a tree.

For humans, the inability of the nut to release its enzymes interferes with the digestive process makes digestion more difficult, and creating the loss of nutrient value of the almond.

Solution? Soaking eliminates the problem.

The key to maintaining the nutrient value is to only use almonds that are raw.

The eating and soaking process are practically useless if the almonds are pasteurized or roasted since both processes destroy the almonds healthy enzymes.

No Enzymes — No Digestion!

Unfortunately for us, a recent law requires all almonds grown in the U.S. to be pasteurized.  And yet the USDA still allows these processed almonds to be called raw even though they no longer are.

Don’t be fooled.  The so-called raw almonds found in health food stores are all pasteurized!

The law is weird. Almond farmers can sell raw unpasteurized almonds from roadside stands or mail order but not to food distributors or markets.

Another good source of true raw unpasteurized almonds is imported raw almonds.  You can find them at www.livingnutz.com, (they are reasonably priced) or Google raw almonds on the Internet and several other sources will show up.

All almonds have the protective brown skin which contains the harmful tannic acid and enzyme inhibitors.

Soaking removes harmful tannic acid and enzyme inhibitors making the nuts easy to digest and releasing their full nutritional value.  Soaking also makes the nut softer and easier to chew.

Always chew nuts thoroughly, whether soaked or not. Big chunks of un-chewed nuts can be hard on the digestive tract.

In addition, all nuts contain phytic acid in their outer layer or bran.  Untreated phytic acid can form insoluble or nearly insoluble compounds with many metal ions, including those of calcium, iron, magnesium and zinc.  These compounds reduce dietary availability.

Soaking decreases the levels of this phytic acid.

Procedure:

Soak the almonds in cool water and drain the soaked water after 20-40 minutes. Add fresh water and continue the soaking for another 8-12 hours.

Be sure the water covers all the almonds.  Cover the bowl with something breathable like a cloth towel and leave the bowl in a warm place (room temperature).  In the morning you can drain the water and eat them.

Eating 6 soaked almonds in the morning is recommended by many nutritionists.  If you have soaked more nuts than six, refrigerate them after draining and drying on a paper towels.

If you want to continue to sprout them, you can.  They make one of the best sprouts.  Being that the almond skin is potentially irritating to the lining of the stomach and intestines, the almonds should be blanched following the soaking.

To blanch almonds:

  • Place the soaked almonds in a saucepan of boiling water for 7 seconds.
  • Immediately remove from heat and drain.
  • Cover almonds with cold water to cool.
  • Press each almond between thumb and forefinger to slip off skin.
  • Dry almonds on paper towels.

You can also try blanching them in hot water from your faucet for 15 – 30 seconds.

The same soaking benefits apply to most nuts with a brown skin, but not to nuts with white skin like macadamias or pine nuts.

Taking the time to soak your almonds before eating is always worth the effort.  So be sure you soak them first to obtain the fully enhanced benefits of this power food.

Get your day off to a roaring start.  Add 6 blanched raw almonds to your oatmeal in the morning.

To your good heath & longevity.

Ira Marxe
“The Good Health & Wellness Guy”

Copyrighted © 2010 – All Rights Reserved

Note: Good Health Supplements are dietary supplements and are not intended to diagnose, treat, cure or prevent any disease. Any statements have not been evaluated by the Food and Drug Administration. Readers should consult appropriate health professionals as necessary on any matter relating to their health and well-being. Individual results will vary and statements mentioned are anecdotal and may not represent typical results.

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{ 11 comments… add one }

  • Anon February 8, 2011, 6:47 am

    Thank you for the advice. You state that if you soak a large amount, you must dry them and refrigerate them. How long do they keep if you dry and refrigerate them?

  • Frankie February 17, 2011, 2:01 am

    Im wondering if in New Zealand I can get proper raw almonds not pasteurised in the health shops. I do eat almonds off and on and it certainly would be better softer. Great flavour

  • Chiropractor Kanata April 6, 2011, 6:15 am

    Thank you so much, love the information

  • Steve June 1, 2011, 9:07 am

    Do you advocate the same procedures for “butter stock” almonds which come broken or diced??

  • mhikl November 3, 2011, 12:19 pm

    The Aztecs and Europeans soaked nuts in a brine mixture, sea salt and water. I know that today salt is considered evil but there was reason in our ancestors thinking and we shouldn’t let “modern bias” interfere in trusted ways and science.

    If you are worried about the salt, then afterwards, rinse the nuts numerous times and then re-soak them in clear water with a Tbs of natural vinegar for one hour. Then rinse for a few minutes under cool running water.

  • mhikl November 3, 2011, 12:20 pm

    The Aztecs and Europeans soaked nuts in a brine mixture, sea salt and water. I know that today salt is considered evil but there was reason in our ancestors thinking and we shouldn’t let “modern bias” interfere in trusted ways and science.

    If you are worried about the salt, then afterwards, rinse the nuts numerous times and then re-soak them in clear water with a Tbs of natural vinegar for one hour. Then rinse for a few minutes under cool running water.

  • Patricia November 5, 2011, 9:13 am

    @ Anon – you can always check your food is OK by using your senses. Is it slimy to touch? Does it taste off? Is it discoloured? Does it smell off?
    @ Frankie – as far as I know the only country that requires pasteurisation of almonds is the USA (the land of the ‘free’)
    @ Steve – a raw almond is alive. Meaning it can sprout and produce an almond plant. Broken or diced almonds are as dead as pasteurised ones, They will never become a tree. So I doubt if soaking them would give you the same benefits.

  • sarah harkins January 17, 2012, 12:52 pm

    HELLO! What about the slivered almonds that you can buy that don’t have the skins on them? If there is no skin, won’t that take care of most of the phytic acid?

  • MikeSanti May 12, 2012, 7:00 am

    Sure the Aztecs soaked their foods in salt, do did many other cultures. Salt was used more as a preservative than food to eat. Also, salt helps to break down foods making them easier to digest. All cultures rinsed away the salt prior to eating. Salt was not so much meant fr consumption rather a preservative and catalyst. We get plenty of sodium from other food products and don’t need to supplement with salting our foods.

  • Markus February 9, 2013, 7:44 am

    Does soaking or blanching Almonds remove the oxalates that are in them?

  • Jon Kimble June 11, 2013, 11:14 am

    The information in this article needs to be revised – almonds are not a good source of omega-3 and omega-6 fatty acids. This seems to be a very common misconception. Walnuts are the best source of omega fatty acids, in the nut world. Other than that, Almonds are a great source of nutrition and one of my favorite snacks.

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