What? “Activating” is just a term used for soaking nuts and then drying them out again before you eat them.
Why? Nuts contain phytic acid which is how phosphorus is stored in plants – also found in the bran or hull of grains. Phytic acid isn’t digestible to humans and it also binds up minerals like iron, zinc and magnesium preventing us from absorbing them through the gut wall. Phytic acid also prevents proper digestion of food by inhibiting the enzymes we use to break it down.
Wait why? These are all nature’s ways of ensuring survival. The grain or seed or nut will wait for the right conditions before sprouting i.e. rain. Once they are wet enough these protective mechanisms (‘toxins’ as we call them) are no longer needed and the seed or grain or nut starts to break down and grow new life.
And? Nuts aren’t designed to be the mainstay of the human diet and should only really be eaten in moderation, which is not a problem for most people. It can become a problem however if we begin following a new diet that recommends eating more nuts or perhaps baking with nut flours instead of wheat flour for example. Even though nut flours don’t contain as much phytic acid as whole nuts, they can still wreak havoc on inflamed intestines.
Really? If on occasion you gorge on a bag of nuts, you may find out for yourself the effects of poorly digested food and be put off from eating that many again! However if you regularly eat nuts as part of your diet, it is worth knowing that you may be robbing yourself of important minerals. Mere nut consumption alone is unlikely to put you in the hospital (unless you’re allergic!) but considering the average Australian diet (low in nutrients and high in inflammatory foods), plus increasing rates of irritable bowel diseases, this information is good to know.
So… To save yourself an icky feeling in your guts, a sub-optimal trip to the toilet or long-term potential for mineral deficiency, it is best to limit nuts to a handful a day (thereabouts) and prepare your nuts as traditional cultures did – with a bit of effort!
How? First by soaking them to mimic the natural process of breaking down ready for sprouting. Then you can dehydrate them to make them crunchy again or use them wet in creating your protein balls or whatever you want to do!
Most nuts need at least 7 hours of soaking in warm water except for cashews that only need 2-6 hours. You can then use a dehydrator or the lowest setting on your oven for 12 hours or overnight until they are dry and crispy. The nuts will keep well in an airtight container for a couple of months.