Increase Digestion by Soaking and Sprouting Nuts, Grains, Seeds and Legumes

April 15, 2015



Nuts, grains, seeds, and legumes are great sources of carbohydrates, protein, fiber, and vitamins. However, what most of us don't know is that absorption of nutrients from these foods is often limited due to enzyme inhibitors and toxic substances that protect these seeds from early germination. (1) In other words, nuts, grains, seeds, and legumes have a "defensive armour" designed by nature to keep them intact until they find the perfect conditions to grow into a plant. This armour is what makes these foods very difficult to digest and why many people have issues with nuts, grains, seeds, and legumes. 


Soaking and sprouting replicates germination, which multiplies nutrients (particularly Vitamins A, B, and C), pre-digests complex proteins, and neutralizes enzyme inhibitors, allowing better absorption and digestion of these foods. (2)


Enzyme Inhibitors

Digestive enzymes are released by the pancreas to break down our food, however, nuts, grains, seeds, and legumes contain enzyme inhibitors that halt this breakdown process. This can lead to gastrointestinal issues and other conditions, such as constipation, autoimmune disease, and pancreatic disease, to name a few.



All grains, nuts, seeds and legumes contain phytic acid. When phytic acid is untreated, it binds with calcium, magnesium, copper, iron, and zinc and inhibits their absorption. It also inhibits