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Los Angeles, CA


Soaking Nuts and Seeds


Soaking Nuts and Seeds

Lauren Rashap

Mother Nature has set seeds and nuts up with multiple layers of protection and survival shields. Their defense mechanisms include nutritional inhibitors and toxic substances that break down as enough precipitation to support a new plant, surrounds them, so that they will only germinate in the best of possible conditions. We mimic this by soaking our nuts, grains and seeds in water.

Why soak nuts, grains and seeds?

  •  To remove or reduce phytic acid.
  •  To remove or reduce tannins.
  •  To neutralize the enzyme inhibitors.
  •  To encourage the production of beneficial enzymes.
  •  To increase the amounts of vitamins, especially B vitamins.
  •  To break down gluten and make digestion easier.
  •  To make the proteins more readily available for absorption.
  •  To prevent mineral deficiencies and bone loss.
  •  To help neutralize toxins in the colon and keep the colon clean.
  •  To prevent many health diseases and conditions.

Soaking for as little as seven hours in warm acidulated water will neutralize a large portion of phytic acid in grains.Within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin. 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.