Almonds are an uber-healthful, filling snack, jammed packed with real protein, fiber, and omega-3 and -6 fatty acids. Lots of raw food enthusiast always tell others how important almonds are to a balanced diet, but it is harder to get them to expound on why soaking almonds can unlock more health benefits, making them easier to digest. Soaking all tree nuts — especially almonds, since they aren’t botanically a tree nut but a seed — keeps you healthy by elevating the vitamins and nutrients your body absorbs from the food, creating a straightforward and efficient process to unlock the treasures inside this healthy seed.
Digestion
Raw almonds have tannic acid and an enzyme inhibitor in their brown skin that protects the nut until the proper levels of sunlight and moisture allow it to germinate. Since the nut does not release its enzymes until those conditions have been reached, eating almonds without removing the inhibitor limits the nutrients your body can absorb and makes the almond difficult to digest. By soaking almonds, you provide the moisture that makes the almond shed its skin and release its enzymes. The process works with most nuts and seeds.
Texture
Soaking almonds also changes the texture of the nut and makes it easier to chew. As the almond absorbs water, it becomes softer and less stiff. This is of particular benefit to young children and seniors who should avoid hard, difficult-to-chew foods. Softer almonds are easier to digest, which increases the amount of nutrients your body can absorb from the nut. If you use almonds in recipes such as raw pies, cookies, or meat, soaking almonds provides a way of maintaining the integrity of your raw creations and tasting flavorful and divine.
Soaking Instructions
To soak almonds, place your raw almonds in a glass or BPA-free bowl and add purified water. Purchase raw, organic almonds if possible. After placing the almonds in a large bowl, cover them with 2 cups of water per 1/2 cup of almonds. Soak the almonds overnight, then drain and store them in the refrigerator using plastic bags or jars. Almonds will remain fresh for up to a week after soaking with proper storage.
The Importance of Sprouting
The benefits of almonds can be unlocked further by taking soaking to the next level and actually sprouting your nuts. Sprouted almonds are softer, moister, and sweeter as well as being easier to digest. Sprouting almonds is also the only way to release lipase, an enzyme which digests fat.
Almonds are good sources of monounsaturated fatty acids. The heart-healthy monounsaturated fat are very satiating, resulting in a feeling of fullness and thus preventing individuals from overeating.
To sprout almonds, soak your almonds overnight for 10 to 12 hours, rinse, and place them in glass jar with a lid in the refrigerator. It generally takes between one and three days for the almonds to sprout and you can expect a 1/8-inch sprout to grow.
My wife always tells me to soak almonds, I need to listen to her more the women is a genius…
@Tony M:
Haha! My husband is the same way. He recently went to OHI, Opitimum Health Institute in Lemon Grove, CA for a week stay and he said to everybody there,” I know most of all of this stuff from my wife, but now I guess I believe her.”
Soaked almonds brought me to the hospital, for a week………….
I’m confused, for what? Why did you end up at the hospital?
Thanks for talking about hte difference between soaking and sprouting. But, I thought it was impossible to find almonds that will sprout now, because of recent changes to the law that requires them to be be pasteurized while still retaining the “raw’ designation? I buy the organic raw almonds at Trader Joe’s and they used to sprout, but no more.
I started buying the bag at Sam’s Club before I knew about soaking and sprouting. Then before I realized they must be raw, to sprout, I started soaking and sprouting them. They aren’t advertised as raw, and don’t mention pasteurization either. Yet, they clearly are sprouting. So I guess there are exceptions?
How does soaking them overnight, then draining and putting in the fridge differ from sprouting them, by which seems to me to be the same method? Do you add more water after rinsing them?
I’m curious – I don’t have a glass bowl, and I don’t know if my other bowls are BPA-free. How will I know?
BPA is in plastic, not Glass, glass bowls should be sterilized in boiling water for ten minutes.
BPA is in plastic, not Glass, glass bowls should be sterilized in boiling water for ten minutes.
Your article fails to mention that truly raw almonds are not available in the US (except at California farm stands). This is because of legislation by the California Almond board (headed by the largest commercial producers) and the USDA. This was done without public comment or notice. The whole undertaking was the result of two outbreaks of salmonella traced back to domestic commercial, large-scale producers. The rule requires that ALL “raw” almonds be sterilized by either steam or chemicals. Today, the vast majority of commercial, non-organic “raw” almonds are sterilized with propylene oxide; a suspected carcinogen. Most organic producers who sterilize their raw almonds use steam. One can legally buy domestic organic almonds directly from California growers’ farm stands only. They cannot be shipped out of state in the US; though they can be legally exported. The only truly organic raw almonds that consumers can legally purchase right now, country-wide, are imported.
The sterilization processes really denatures almonds for the purpose of sprouting as their valuable enzymes are destroyed or compromised. This spoils much of the nutritional benefits of the sprouted seed. Further, propylene oxide is a chemical that is potentially dangerous; and in my view should not be used in food products. It has been used in racing fuels in the past, though some organizations have banned its use due to the carcinogenicity.
Though steam is a much more preferable alternative, it too has the potential to denature the nutritional aspects of the food; especially when sprouting. You can’t really “sprout” a sterilized seed and it is therefore not really “raw”
In my view, all this should not be necessary in organic raw almonds. To my knowledge, problems have never been traced to organic almonds. A great deal of this type of legislation is done to accommodate the largest commercial producers and their production practices. Just as in meat production; the production practices are what produces the problems that require the use of antibiotics. Plainly, economies of scale have a steep cost.
If you want to see changes in this you must contact your legislators and share your views. If you value good food, contact one or more of the following: Organic Consumers Association, Cornucopia Institute, The Institute for Responsible Technology, Natural News. …………There are others, but just start somewhere.
Thanks for the info !
I just purchased raw almonds from a California farm online. They can be shipped out of state if as a consumer you buy them online. I haven’t particularly liked the European raw almonds and they’re more expensive.
If this was plagiarized someone should notify live strong.
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I believe the mastication process pretty much removes the skin from the almonds i crunch thru ! ??
Whats the fuss on washing additionally ?
Really interesting article overall.
@ Greg – thanks for this really important info
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I bought sprouted almonds from Whole Foods….do I still need to soak them?
Thanks for the information, I only have one question: does the almond have to be in one piece to release the enzymes? I ask this because I often make almond milk in the blender, and wonder if I should soak them before, or just start blending and leave it suspended in the machine for a while before giving it a last spin and filter it..
@mary smith: If Lance cheats, can’t we all?
Isn’t that like cheating on a diet? Whom do you hurt when you cheat?