What is the minimum time to soak almonds?

[Tirza]

Of course I want the enzyme inhibitors removed, but sometimes I don't have overnight to wait to soak them. Could anyone direct me to information on this? Does one have to soak them overnight or would you say 4 hours would do it? Or does one have to soak overnight then rinse and soak over and over for 2 days before you can be sure they are removed?
Does anyone keep soaked and rinsed almonds in the freezer ready to go? Or is that defeating the purpose of fresh or does it destroy or alter any nutrient? Since we don't really expect them to put out a sprout, wouldn't it be okay to freeze, at least a few for emergencies?
Which other nuts are just as critical as almonds to soak?

[Linda1970]

I think 8 hours is minimum.

[exurb]

g, frozen stuff can often still germinate after thawing.

Do you have a source for raw almonds near Toronto, if so I would love to know, as I can find any that are truly raw in the area, other than cracking them out of their shells.

The raw ones do sort of put out a little doink for lack of a better way of describing it. The pasteurized ones generally don't, maybe a slight protrusion.

BTW, I've heard some raw types even recommend storage in the freezer for nuts like walnuts, pine nuts, etc.

g, you can also soak them a shorter time then pop the brown skins off by squeezing between your fingers. That will get rid of the location for most of the inhibitors. If the skins won't come off after some soaking, they're really pasteurized/heated.