Do you remember when Pete Evans came out and said, "I'm now eating activated almonds" and the world went, "You've done what to your almonds?!" Well, I do. And it didn't take long for me to follow suit once I learned all about the benefits of soaking our plant seeds. Plus, I was probably the number one original Pete Evans paleo fan, what he said went!

Pete Evans aside, here's what you need to know about soaking your seeds.

Grains, beans, nuts and seeds are all germinating plant seeds. They contain phytic acids and enzyme inhibitors which are known as anti-nutrients, in order to protect the plant. Just as animals have sharp claws and horns, plants have defence mechanisms too in the form of these antinutrients, that allow them to survive insects, mould, fungus and the digestive system of animals. These anti-nutrients ensure that the plant seeds don't prematurely sprout until they are in proper growing conditions where germination can occur.

So what does soaking them in water have to do with it?
Well, by soaking the seed or nut, legume or grain, you are essentially starting that germination process. The grain believes that all of the right growing conditions have finally been met so it drops its defences. By soaking, you are activating the plants own enzymes, including phytase which digests phytic acid therefore removing most of the phytic acid in the seed.

In a seed shell (see what I did there 😉), when we regularly consume foods with anti-nutrients, it can contribute to digestive problems and inhibit nutrient absorption - specifically the minerals iron, zinc, calcium, magnesium, and manganese. Interestingly, not only do anti-nutrients compromise mineral absorption from the plant itself, but they can also reduce mineral absorption from other foods consumed at the same time. After all, if we’re making the choice of almonds over a muffin for morning tea, we want to be absorbing the almond goodness right?

See the table below for how to soak your grains, beans, nuts and seeds: