Unless you live under a rock, you already know that nuts are super healthy. They have tons of important vitamins as well as healthy fat and protein, so most dietitians recommend eating a small amount every day. Unfortunately, many people experience indigestion from eating raw nuts. Therefore, the latest trend sweeping Australia, New Zealand and the United Kingdom is activating your nuts.
We know it sounds dirty but, trust us, it’s a duty that doesn’t leave the kitchen and involves only the type of nuts that come in a shell. “The process of ‘activating’ nuts imitates a natural sprouting process—the nut is pre-soaked for around 7-12 hours then left to dehydrate. This process decreases the levels of anti-nutrients such as phytic acid. Phytic acid is a compound that is found in the hulls of all nuts, seeds, and grains, which can bind to important minerals, such as calcium, iron, and zinc, and can limit their absorption in the body,” according to The Daily Mail. So, if you’re anything like a few of us here, you need to know these 8 facts about activated nuts.
1. Phytic Acid
Raw nuts contain phytic acid. This substance binds to the healthy minerals in the nuts including iron, magnesium and zinc. It inhibits your body from absorbing those minerals. Activating your nuts removes the phytic acid.
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