Nuts and seeds contain enzyme inhibitors that put a strain on the digestive tract, and make the nutrients less available.  In order to neutralize the inhibitors, we can copy the practice of ancient people who soaked nuts and seeds in a saline solution.

Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc.

Ingredients

• Most nuts or seeds that you like - for example, almonds, walnuts, brazil nuts, cashews, hazelnuts, pecans, pine nuts, sunflower seeds and pumpkin seeds.

Method

• Throw nuts and seeds into a large bowl filled with filtered water or whey.
• Add a tablespoon of sea salt.
• Let stand for 24 hours, then drain through a colander, rinse.
• Dry out the nuts in a low temperature oven 150 degrees Celsius.

DELICIOUS!