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Activated nuts: Myths and facts

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Cold water is the best awakening! This also applies to activated nuts.

At first glance, they are not very different from the ordinary ones, but their distinctive taste and mild crunchiness will surprise you.

They soaked in water for several hours and then dried again.

Activated nuts are said to be more digestible and full of nutrients. Come with us to find out how it really is!

Are activated nuts healthier?

Dried nuts and seeds contain enzymatic blockers that prevent premature germination.

However, they also block our digestive enzymes, which can result in poorer digestibility of nuts. Another disadvantage is the content of phytic acid, which binds to minerals and thus makes it difficult to absorb them.

It is talked about negatively, but it has antioxidant effects that can be beneficial for our body.

For plants, phytic acid plays a crucial role because it is a store of energy for germinating seed.

Long-term soaking of nuts and seeds usually starts the germination process and the nuts are so-called activated.

During the activation process, enzymes are secreted inside the nuts, which break down phytates and release the minerals bound to them.

This means that we should be able to absorb the minerals from activated nuts better.

Studies have found that soaking is an effective method of reducing phytate levels, especially in cereals and legumes – thanks to the already common soaking of legumes, the same process is expected to improve the quality of nuts.

However, the 2018 study “The effects of activating almonds on consumer acceptance and gastrointestinal tolerance” refuted that activated nuts would be better for humans.

No significant differences were observed between consumers of activated and dried nuts even after several weeks, and all nuts had similar nutritional values ​​as a result.

How to activate nuts?

Whether you lean to one side or the other, activated nuts are definitely worth a sin.

They have a more pronounced taste, which differs from the taste of regular nuts, they are creamy and slightly crunchy. They are therefore an excellent choice as a nutritious snack.

And what’s the best thing about it? You can also activate nuts at home! All you need is a handful of nuts, a cup of water and a pinch of salt.

How to do it?

Let’s start by thoroughly washing the nuts in cold water. We will get rid of all unwanted impurities.

Then pour clean water at room temperature. Water temperatures below 10 ° C slow down the activation process, while temperatures above 45 ° C prevent activation.

See also  How does heat treatment affect the content of vitamins?

You can also add salt, which speeds up the process and enhances the taste of the fruit, we always add a pinch of salt to a cup of nuts.

It is advisable to change the water every 3-4 hours and rinse the nuts to prevent the overgrowth of microorganisms and fungi.

After activation, you can consume the nuts immediately, set them aside for later or dry them.

Activated nuts will last up to a week in the fridge in a closed container.

If you decide to dry the activated raw materials, the temperature must not exceed 43 ° C to avoid destroying the enzymes.

A fruit dryer is best, but in extreme cases you can also use an oven. Stir the nuts here and there during drying and check that they crunch nicely before pulling them out!

Activation time varies from nut to nut, due to their different consistency and size.

They need the shortest time to activate the cashew, while the longest soaking requires almonds, which take up to 5 times longer.

Have you decided which nuts to wake to life first? Try it with cashews, it’s a quickie and after soaking they are wonderfully creamy and supple – ideal for porridge or yogurt!

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