LET'S TALK ABOUT ACTIVATING...

Back in 2018 when I was healing from SIBO, I found it incredibly difficult to digest nuts, seeds and legumes.

Little did I know that as my gut was healing, it probably was not the best idea to be consuming these plant-foods due to their high fibre and lectin content as well as their phytic acid and enzyme inhibitor profile of which are generally the cause of digestive upset.

Now, for the average person who has 0 gut issues or intolerances to nuts, seeds and/or legumes, digesting them should be of no difficulty.

However, for many of us, perhaps without even realising - bloating, gassiness and even acne can be symptoms that arise after eating these plants which further points the finger towards something greater going on in your gut!

If you're suffering from such symptoms, this doesn't necessarily mean that you have a gut issue or intolerance, (of course, if you start breaking out in hives after eating almonds then, yes, get yourself tested ASAP...)

- it could honestly just be that the phytic acid and enzyme inhibitors contained in these foods are preventing your body from breaking them down adequately.

Simply put, if the digestive system can't break down food properly - you will not absorb any vital nutrients from what you're eating; and this goes for everything: meat, fish, chicken, eggs, fruits, vegetables, grains, dairy, gluten - no food groups are excluded here.

So, how do we give our gut a helping hand if we still want to enjoy our nutrient rich nuts, seeds and legumes?

We activate and sprout them!

| THE ACTIVATING PROCESS - NUTS & SEEDS |

Phytic acid is a natural compound found in nuts and seeds that acts as a preventative agent to stop premature sprouting whilst storing plenty of essential nutrients. However, when we ingest phytic acid, it actually prevents our body from taking these essential nutrients and putting them to good use in our bodies. Enzyme inhibitors also found in nuts and seeds actually force the body to work over-time to produce more enzyme in order for digestion to take place.

So, when we 'activate' nuts and seeds, what do you think we're doing? We're making it easier for our bodies to break down these 'barriers' to digestion so that we can reap the nutrients from these plants by making them bio-available to the body.

When we soak nuts and seeds in water, we are essentially germinating them - we are converting them into a better digestive form for the body by breaking down the phytic acid and enzyme inhibitors.

Some research suggests that activating your nuts and seeds can help with longevity whilst also increasing the nutritional value of the food.

Okay, let's get hands on with this now - use the method below to activate your nuts and seeds at home! Activated products are definitely not cheap so cut the cost by doing it yourself!

INGREDIENTS:

• Nuts and/or seeds of your choice

• Water

• 1 tsp of salt

METHOD:

1. Place all of your nuts and seeds inside a large mason jar/container.

2. Fill to the top with water and add in your salt.

3. Seal the jar/container and set it aside for a minimum of 24 hours but no longer than 48 hours - this is where the magic i.e. germination takes place!

4. When you are ready to rehydrate your nuts and seeds, drain them using a colander and wash off any excess skin that has dissolved during the soaking process.

5. Let the nuts and seeds dry very well on a towel - we want minimal moisture here (no one wants soggy nuts hehe)

6. I used an air-fryer to rehydrate the nuts, otherwise you can use an actual dehydrator or oven. In the air-fryer I roasted them for `10 minutes at 160 degrees (same temp. can be used for the oven).

7. Once cooked, let them cool before storing them in an air-tight jar or container.

| THE SPROUTING PROCESS - LEGUMES |

There really is not much of a difference between activating and sprouting - the purpose remains the same: breaking down the digestive inhibitors and increasing the nutritional value of food.

Legumes can be 'sprouted' much the same as nuts and seeds, however instead of salt, we use an acid compound to break down the 'barrier' instead, follow the method below to give it a go...

INGREDIENTS:

• Dried (not canned!) legumes of your choice

• Hot water

• An acid media - lemon juice or Apple Cider Vinegar are great options

METHOD:

1. Place dried legumes in a large glass or ceramic bowl.

2. Pour in hot (not boiling) water into the bowl and ensure that there is enough water in the bowl to cover the legumes entirely. As they will soak up the water and expand.

3. Add an acid media, such as (lemon juice or apple cider vinegar) to the ratio of 1 tsp of acid media to 1 cup of hot water.

4. Allow the legumes to soak for 12-24 hrs, rinse and change the soaking water at least once during soaking duration (every 8-12 hours).

5. Once soaking has finished, pour through a sieve and rinse them thoroughly and cook, dehydrate or sprout them and enjoy.

So as you can see, activating and sprouting is not a difficult nor expensive process and can be easily performed from the comfort of your own home.

I strongly recommend that if you are having digestive discomfort after eating these plants, perhaps try this method and see if it works for you!

Feel free to share your germinating experiences on Instagram and don't forget to tag us: @sante__wellbeing

Happy activating!