Do you soak or sprout your nuts, seeds, grains and legumes?
Is it to help improve their digestibility? To help increase their nutrition?
Perhaps, it's to reduce phytic acid?
Phytic acid is naturally present in most nuts, seeds, grains and legumes; it is the plant's storage form of the mineral phosphorus and is used as energy when the plant starts to grow.
The highest levels of phytic acid are found in rice bran, wheat bran, wheat germ, almonds, and walnuts.
Phytic acid and minerals
Have you heard of phytic acid being referred to as an "anti-nutrient?"
Phytic acid binds to the minerals iron, zinc, and calcium preventing them from being fully absorbed when eaten; this is why phytic acid is known as a "mineral reducer."
FUN FACT: Phytic acid's effects only apply to mineral-containing foods in the current meal. Once digested, there is no mineral reduction to any future meals and there is no impact to the minerals you body has already absorbed.
Phytic acid's health benefits
Phytic acid isn't all bad- it has some health benefits too.