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Want healthy chocolate syrup with a low glycemic i

by Wilderness Family Naturals

There is no better snack or easier way to add extra nutrition, flavor and crunch to a meal than by adding a handful of nuts. Nuts are an extremely nutritious food if properly prepared. Traditional people always soaked or partially sprouted their seed and nuts before they were eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest and their nutrients are more readily available if they are first soaked overnight in water and then dried. This method imitates the Aztec practice of soaking pumpkin and squash seeds and drying them in the sun before eating whole or grinding them into a meal. Soaking the nuts and seeds in water neutralizes the enzyme inhibitors and can increase the vitamin and mineral content.

Soaking nuts and seeds stimulates the process of germination, not only increasing the vitamin C content, but also increasing Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down from soaking and a portion of the starch in the seed is transformed into simpler sugars. Aflotoxins (potent carcinogens found in grains) are inactivated. Finally, numerous enzymes that help digestion are produced during the germination process.

Our nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.