Reasons for soaking nuts, raisins, etc

[English Tracy]

Hello everyone and Happy New Year!

I've ordered Alissa's book but it won't be dispatched until 9th January (everything closes down in the UK over Christmas and the New Year) so I'm having to rely a lot on this site and others for beginner tips on going raw.

I've made a breakfast porridge by grinding soaked whole almonds with berries (which is really good) but why does the recipe say the nuts must be soaked first? A blender will crush them either way surely? I've also seen some recipes on this site where it is advised to soak dates and raisins as well.

Could someone explain why it is necessary?

Thank you.

Tracy

[English Tracy]

Sorry, I think I should have posted this on the recipe forum!

Tracy

[RawShannon]

Hey, Tracy!

You soak nuts because they have enzyme inhibitors; soaking/sprouting them makes them come alive!

[Nini]

I think you soak nuts to activate the enzymes and to aid in digestibility.

(I am sure someone here can go into greater detail...)

[sport]

I think that there are exceptions to the nut soaking rule. Wallnuts and macadamia should not be soaked and there may be others. I think it was mentioned on a previous tread and I will try to find it.

[Revvell]

It's advisable to soak dried fruits as they need to be rehydrated otherwise they will pull fluids from the body. Easier digestibility.

Revvell

[Halo Aglow]

Along with soaking nuts to activate the enzymes, soaking dried fruits first will help in making them blend smoother with other ingredients.

[girl007]

Can someone tell me how long to soak the nuts? TIA

[twinee1]

here are two great resources.....

http://www.living-foods.com/articles/sprouting.html

http://www.sproutpeople.com/