Tasty Ways to Use Pumpkin Seeds

Dehydrating Nuts and Pumpkin Seeds

Sally Fallon Morell explains in her book Nourishing Traditions that nuts and seeds are best when soaked and dehydrated. She calls them “crispy nuts.” All nuts, grains, beans, and seeds have phytic acid and enzyme inhibitors otherwise known as “anti-nutrients.”

A diet heavy in these anti-nutrients can cause digestive irritation as well as nutrient deficiencies. Phytic acid binds to minerals and blocks the absorption of many key nutrients in the body.

Starting the Germination Process

Enzyme inhibitors bind to enzymes and decrease their activity. Enzyme inhibitors and phytates are nature’s defense mechanism protecting nuts, seeds, grains, and legumes, allowing them to survive until they are in their optimal sprouting conditions and can become a plant. When we soak nuts and seeds, we are essentially creating the optimal moist environment that nature intended, and allowing them to germinate.

Starting this germination process and neutralizing the enzyme inhibitors and phytic acid makes them easier on our digestive systems and allows us to better absorb the nutrients. Traditional cultures went to great lengths to make their nuts, seeds, grains, and legumes more digestible. See resources for information about bulk- ordering nuts. Be careful—they’re addictive!