Soaking nuts, grains, seeds, and legumes

Soaking makes seeds, nuts and legumes easier to digest and the nutrients more easily absorbed.  I've heard for many years that there are benefits to soaking.  So I soak most grains and legumes but haven't done nuts and seeds much unless I'm making milk.  Lately I have heard that so many people that have stomach issues including my own family.  This has motivated me to research what benefits there are to soaking.  Thankfully through Google and Pinterest I was able to find some information explaining the pros of soaking.

Here's what I've learned:  Why I should soak nuts.

"Unlike grains, nuts contain smaller amounts of phytic acid. Their real issue for us is having high amounts of enzyme inhibitors. There enzymes are useful to seeds and nuts because it prevents them from sprouting prematurely. But they can really strain your digestive system.  Soaking your nuts in warm water will neutralize these enzyme inhibitors, and also help encourage the production of beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes these nuts much easier to digest and the nutrients more easily absorbed.  Also the salt helps activate enzymes that deactivate the enzyme inhibitors. For grains, we soak in an acidic solution to get rid of phytic acid. Nuts do not contain much phytic acid but do contain high levels of enzyme inhibitors. The method imitates the way the native people in Central America treated their nuts and seeds by soaking them in seawater and then dehydrating them.
For more information refer to the book "Nourishing Traditions" by Sally Fallon.

In order for soaking to be effective these items must be soaked for 12-24 hrs so I usually soak mine throughout the night.

"As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains.  The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.  Flour products should be soaked at room temperature for at least twelve hours but better results may be obtained with a twenty-four hour soaking.

"I have enjoyed almonds wet.  If you choose to try consuming anything in the soaked state, make little batches and store them in the refrigerator.  usually everything that is soaked is dried in a dehydrator or oven on the lowest possible setting for 24-48 hours to remove all moisture.

Wheat berries can be soaked whole for 8 to 22 hours, then drained and rinsed. Some recipes use the whole berries while they are wet, such as cracker dough ground right in the food processor.  You can also dry sprouted what berries in a low-temperature oven or dehydrator, and then grind them in your grain mill and use the flour in a variety of recipes  Nuts, grains, seeds and legumes can be ground up to use as flour in many recipes after they have been dried.

Maureen Diaz recommends soaking any beans or legumes in water and vinegar for at least twelve hours before cooling.  Soaked and dried beans may be ground up and used as flour for thickening and baking.  This is helpful for those on a gluten free diet.

Our recommendation includes placing soaked kombu or kelp seaweed in the bottom of the pot when soaking legumes.  Add one part seaweed to six or more parts legumes.  This is for improved flavor and digestion, more nutrients, and faster cooking.  "Soak legumes for twelve hours or overnight in four part water to one part legume. For best results, change the water once or twice,  lentils and whole dried peas require shorter soaking, while soybeans and garbanzos need to soak longer.  Soaking softens skins and begins the sprouting process, which eliminates phytic acid, thereby making more minerals available.  Soaking also promotes faster cooking and improved digestibility, because the gas-causing enzymes and trisaccharides in legumes are released into the soak water.  Be sure to discard the soak water.  After bringing legumes to a boil, scoop off and discard foam. Continue to boil for twenty minutes without lid at beginning of cooling to let steam rise (breaks up and disperses indigestible enzyme)"

I quoted from Delicia Beaty and Sharon Foutch wss.nourishingconnections.org