I was recently listening to a podcast and the topic of nut soaking came up. They said that they soaked nuts to help with phytic acid. This is all new to me and I was wondering if anyone here could shed some light on the whole nut soaking issue? Seems like it would require lots of time and planning, but if I can be convinced… I may have to start…
Thanks in advance!
Unsoaked nuts tear up my gut. Soaking and dehydrating has allowed me to enjoy nuts again. I understand that sprouting also neutralizes the anti-nutrients in nuts and seeds, but I haven’t explored that. I like crunchy.
I bought a new Open Country brand Gardenmaster food dehydrator on Craigslist for $35 (US).
I use this guide:
https://www.thenourishinggourmet.com/2008/07/soaking-nuts.html
I believe you can also neutralise the anti-nutrients by roasting - which is tastier - but if you want to make nut milks (and I recommend it - home made ones can be amazing) or nut puree for recipes then soaking is the way to go.
Roasted nuts tear up my gut, too, so not all anti-nutrients are neutralized that way. I roast/finish after I soak/dehydrate. Delicious and nutritious.
I was trying to take the high road and not think about it. But somebody just had to say it. LOL!! 
Hey, laughing is good for us, it’s good exercise!
Is there a high road when the topic is nut soaking? I’m not sure… but I did stop and re-think my original subject… “Soaking my nuts”… either way… innuendos would fly…
So can you soak the nuts drain and dehydrate for crunch with the soaking benefits??
K
Ah yes. I do soak my pumpkin seeds but only to clean them. I then noticed d, not that they were more digestible, but that that they were better tasting.
K
I did a little more reading about this and many people say that after soaking, the nuts do have more/better flavor… pretty interesting. I want to give it a shot, but don’t want to go out and get a dehydrator… I’m going to look into other methods other than traditional dehydration…
Is this a similar process to what you’d do to acorns to make them edible? Maybe there are similar compounds (tannins?) in nuts that the soaking helps to neutralize?
(I haven’t really looked closely, just remembering from way back in the brain, on a shelf that doesn’t get looked at too often.)
Can roast in an oven at super low heat (<140’F I believe). Most modern ovens don’t go below 150, so that can be a problem, but maybe just leave the door open a crack, or use an in-oven thermometer and turn oven on and off as needed, or leave door open a crack.
If you have a juicer this is the first step to making nut milks too. Soak until they are soft, drain the soaking water and rinse. Then pour through the juicer with more water. Hazelnut milk and macadamia milk are fantastic. You can toast the pulp and use it in baking, if you like. Not sure if this is really carb heavy. I haven’t done it since going keto, but It’s a nice alternative to the store-bought dairy alternatives that usually have sugar and other additives to stabilize and homogenize the milk. Just a thought.
Jk… I prefer showers myself. 