Yes I Can Seminars by Immacula Oligario, Living and Raw Food Nutrition Expert

Nuts and seeds naturally contain enzyme inhibitors, which purpose are to protect the nuts and seeds until they are ready to sprout and grow into a tree, provide it has all the added components needed for such action sun, water, the right temperature and a fertile soil. By soaking them, you not only release the toxic enzyme inhibitors, but also increase the life and vitality contained within them.

Phytic acid is an organic acid in which phosphorous in bound, it is found within the hulls of grains, seeds & nuts. Phytic acid is a strong chelator, when untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal tract and block their absorption and contribute to mineral deficiencies as well as bone loss. Soaking for a couple hours or overnight depending on the grains or nuts is very important it allow enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid, and increase their nutritional benefits.

Each seed contain a variety of nutritional benefits and require a different length of soaking time according to their size. Discard soak water because it contain enzyme inhibitors and is very acidic to the body, please be sure to rinse your nuts and seeds well after soaking. Strain and keep in refrigerator, discard after four to five days, can be added to smoothies. Freeze to keep freshness and add ease to your lifestyle. For that crunchy feeling dehydrate in Excalibur dehydrator for eight to twelve hours or more at 105 degrees Fahrenheit, if you don’t have a dehydrator set oven to hold warm and follow dehydrator direction.

Don’t go Nuts! Enjoy!!!!!