Why alkalising your almonds is worth the effort (and not that hard anyway).
What are Alkalised Almonds?
Almonds are one of the superfoods with many nutritious benefits such as being a great source of vitamin E, magnesium and protein. However, certain natural properties prevent almonds from releasing all the benefits and might be harmful in some ways. All nuts contain enzyme inhibitors to stop them sprouting prematurely, however these enzyme inhibitors strain the digestive system and can prevent the body from fully absorbing the almonds nutrients.
Alkalized almonds, also referred to as activated almonds, are raw, natural almonds that have been soaked and sprouted in water to release their enzyme inhibitors, making them easier to digest and more nutritious.
There are two types of enzymes: Digestive, which break down food, and metabolic, which help with all biological processes in the body. Soaking the nuts will encourage the production of good enzymes and therefore increase vitamin B intake.
Our bodies need both acidic foods and alkaline foods, however alkaline forming foods should outweigh the acid forming foods.
The perfect balance of alkaline to acidic in the body is 75% to 25%. It’s important to keep this balance of alkalising fluids in the body to avoid conditions such as fungi, bacteria, viruses and possibly even cancer. Alkalised almonds have been known to build strong bones and teeth, lower cholesterol levels, reduce the risk of heart attack, improve brain function and lower the rise in blood sugar and insulin levels.
One of the main properties of almonds is phytic acid.
When consumed, phytic acid clings to certain minerals such as zinc, iron, calcium and manganese in the intestines. By attaching to theses minerals it makes it difficult for the stomach to digest food; and too many bound minerals can lead to deficiencies because we are simply not absorbing these crucial vitamins and minerals. Soaking almonds makes them easily digestible by breaking down the enzyme inhibitors. It also releases more nutrients, and by discharging phytic acid and other inhibitors, it enables the body to absorb more of these nutrients.
How do you activate almonds?
Soaking almonds (and any nut for that case) is a simple process and relatively self-explanatory. Place the nuts in a bowl and cover with water and a pinch of salt. The salt helps activate enzymes that work to deactivate the potentially harmful enzyme inhibitors.
Leave the almonds to soak for 12-14 hours. After they have soaked, strain the nuts and place them on a baking tray in the oven on a low heat (no more than 65 degrees Celsius) for 12-24 hours. Be careful not to overcook them as this will drain the nuts of their natural essential fats and nutrients.
To ensure the nuts don’t go mouldy dry them thoroughly before removing them from the oven. Seal in an airtight container for storage and enjoy as a perfect snack.
By BB Intern Lauren Walker.
How do you like to eat your almonds?