Why are nuts soaked?

Everyone loves to eat raw or roasted nuts not only because they are tasty and satiating, but also because they are very useful. Through them we also buy the necessary proteins and fats.

But in order to get only the benefits of eating raw nuts, we need to get rid of the minuses, or else say - pre-soak nuts. The reason is very simple. Nuts contain inhibitors and phytic acid. Inhibitors are substances that interfere with the proper course of various processes in our body. They block the action of digestive enzymes and therefore the food passes through the gastrointestinal tract only partially digested. Inhibitors are useful for nuts while in nature. They protect the seeds from rotting soil. But when the time comes for consumption, inhibitors should be removed as they prevent nutrients from reaching our body.
Phytinic acid is associated with a number of important minerals (iron, calcium) that are needed by the nuts during their development. But our organism does not get any of them.

Soaking nuts removes inhibitors and phytic acid and releases vitamins and minerals in the nuts, facilitating their absorption by the body. In the first 20 minutes of kernel kernels, the water brownens. After being soaked for several hours, the kernels release the dust, residues and tannins of the skin. It is desirable if the nuts have to stay longer in the water, change it to a few hours. After removing the nuts, dispose of the water in which they have been soaked.

Time for soaking nuts and seeds:
almonds - 8-12 hours

cashew - 2-3 hours

walnut - 4-8 hours

hazelnuts - 8 hours

sunflower seed - 4 hours

pumpkin seed - 4 hours

linseed - 4-6 hours
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