People suffering with MS eat nuts. It is a quick and easy snack and they can enrich your protein intake. The problem is that occasional or continious consumption of unsoaked nuts can create or worsen digestion and bowel problems.
Nuts and seeds have enzyme inhibitors such as phytic acid, that can put a strain on your digestive system. The reason these enzyme inhibitors are there in the first place is to make sure the nuts and seeds don’t prematurely sprout. Makes sense. They need to be in the right environment for their life giving properties to be activated. The plus for you? Soaking not only releases the enzyme inhibitors, it starts the germination process which releases the good enzymes and nutrients! If you soak your nuts, they are much easier to digest and their nutrients are easier to assimilate. With a little advanced effort, you can unlock the all of the wonderful gifts nuts an seeds have to offer.
So the benefits of soaking nuts and seeds are:
  • Enzyme inhibitors get neutralized.
  • The amount of vitamins your body can absorb increases.
  • Gluten breaks down so digestion is much easier.
  • Phytic acid, which inhibits the absorption of vital minerals, is reduced.

You don’t have to follow these strictly unless you want to go deeper into the soaking issue).

Soak your nuts and seeds anywhere from 20 minutes, to 2 to 3 hours, even overnight at room temperatures. In general, harder nuts will take longer to soften. If your recipe calls for soaked nuts or seeds and you are low on time, try to squeeze in 20 minutes or just do a really good job rinsing them. Otherwise, plan ahead a bit and soak them overnight in your refrigerator in a glass container with an airtight lid. Soaking nuts in plastic is generally not recommended as plastic can leach into the water and into your food.

The procedure: Soaking Nuts and Seeds

  1. Gather your raw, organic nuts or seeds.
  2. Rinse them in purified or distilled water.
  3. Place them in a glass or stainless steel bowl.
  4. Cover with twice as much water as the nuts or seeds. (1 cup of nuts to 2 cups of water).
  5. Cover the bowl with something breathable like a cloth towel.
  6. Drain and rinse the nuts or seeds every 3 or 4 hours.

The soak water will contain the enzyme inhibitors which is very acidic to the body so make sure to rinse your nuts and seeds well.

There are numerous recipes and things you can do with Soaked Nuts. One book I recommend is this.

Soaked nuts can be eaten within 2 days right after soaking and should be refrigerated. You can enjoy them plain or prepare dressings for salads or in other delicious recipes.

She the “Parmezan recipe from cashews and “

Nut / Seed Dry Amount Soak Time
Alfalfa Seed 3 Tbsp 12 Hours
Almonds 3 Cups 8-12 Hours
Amaranth 1 Cup 3-5 Hours
Barley, Hulless 1 Cup 6 Hours
Broccoli Seed 2 Tbsp 8 Hours
Cabbage Seed 1 Tbsp 4-6 Hours
Cashews 3 Cups 2-3 Hours
Clover 3 Tbsp 5 Hours
Fenugreek 4 Tbsp 6 Hours
Flax Seeds 1 Cup 6 Hours
Garbanzo Beans
(Chick Pea)
1 Cup 12-48 Hours
Kale Seed 4 Tbsp 4-6 Hours
Lentil 3/4 Cup 8 Hours
Millet 1 Cup 5 Hours
Mung Beans 1/3 Cup 8 Hours
Mustard Seed 3 Tbsp 5 Hours
Oats, Hulled 1 Cup 8 Hours
Onion Seed 1 Tbsp 4-6 Hours
Pea 1 Cup 8 Hours
Pinto Bean 1 Cup 12 Hours
Pumpkin 1 Cup 6 Hours
Quinoa 1 Cup 3-4 Hours
Radish 3 Tbsp 6 Hours
Rye 1 Cup 6-8 Hours
Sesame Seed,
1 Cup 8 Hours
Sesame Seed,
1 Cup 4-6 Hours
Spelt 1 Cup 6 Hours
Sunflower, Hulled 1 Cup 6-8 Hours
Teff 1 Cup 3-4 Hours
Walnuts 3 Cups 4 Hours
Wild Rice 1 Cup 12 Hours