Does ‘activating’ nuts affect nutrient bioavailability?
So the nut soakers have received their comeuppance.
So the nut soakers have received their comeuppance.
I was more thinking I was going to need to find another excuse then.My first reading of title was a warning not to spend too long in bath
I always thought activating nuts was different in intention from soaking beans.
I thought it was to give them a chance to sprout, not just soften, or macerate to remove unwanted compounds.
The salt conditions they used would inhibit sprouting, and in the underwater for 12 hours condition, it doubt they would sprout well then either.
I'm pretty sure sprouted grains give you a different set of nutrients from unsprouted, but with nuts I've thought it more of a stretch.
But I don't think that study really clears it up.