Here is some great info on soaking nuts and seeds that was in the March e-newsletter from Living Light International.
This information is reprinted here by permission from Living Light International.
Many people find that soaking nuts and seeds makes them more digestible. Soaking increases the water content of the nuts and reduces the amount of phytates they contain; this is a process that can enhance the absorption of calcium, iron, and zinc. Nuts and seeds should be soaked in water to cover just long enough for them to absorb some of the moisture, but not so long that the minerals are leached into the water. Then rinse off the brackish, often bitter, soaking water. Fifteen minutes to an hour of soaking is usually long enough for seeds, and a few hours is sufficient for nuts, depending on the hardness of the nut. For example, almonds will take longer to soak than walnuts.
If a nut or seed has a brown coating or skin and a slightly bitter flavor, it will benefit from soaking. Good examples are almonds, peanuts, pecans, sesame seeds, and walnuts. Some seeds, such as chia seeds, flaxseeds, and mustard seeds, will develop a mucilaginous quality when soaked, and draining off the soaking water will be difficult to impossible.
Even after unsoaked almonds are blanched in hot water for a few minutes, they will sprout. To remove the skins from unsoaked almonds, place them in nearly boiling water for up to 5 minutes, or until the skin pops off easily when you pinch an almond between your thumb and forefinger. Once the skins are removed, place the almonds in cold water and allow them to germinate for 8-10 hours. You may store them in the refrigerator immersed in water for up to a week; change the water every other day.
Soaked and Dehydrated Nuts
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