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Why activate seeds?

14 April 2018, Saturday


Several of our new customers have had a hunch that activating seeds is probably healthy but maybe do not completely understand why we do it.

The process for activation is quite simple but involved. This is the process we engage for our nuts & seeds.

1 Soak seeds overnight (6-12 hours) in water. Optimal time for soaking is between 8 and 10 hours.
2 Rinse seeds 2-3 times daily, allow them to drain  via sprouting jar or in tilted bowl.
3 Sprouts will be ready in 2 to 4 days

So to produce our Crispies and Munchies this is just one of the processes the ingredients go through.
But why bother?

Why soak buckwheat seeds and nuts?
For the answer we come back to looking at nature itself.

Nature has set it up so that the nut, and seed may survive until proper growing conditions are present for them to flourish. Nature’s defence mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, and seeds.
Nutritional inhibitors and toxic substances found in nuts and seed can be minimised or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.

What Are Enzyme Inhibitors?
There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. “Once again, the habits of traditional indigenous peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.”
What Are Phytates?
Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption.

So why soak our nuts, and seeds?
• To remove or reduce phytic acid.
• To remove or reduce tannins.
• To neutralize the enzyme inhibitors.
• To encourage the production of beneficial enzymes.
• To increase the amounts of vitamins, especially B vitamins.
• To break down gluten and make digestion easier.
• To make the proteins more readily available for absorption.
• To prevent mineral deficiencies and bone loss.
• To help neutralise toxins in the colon and keep the colon clean.
• To prevent many health diseases and conditions.

Soaking allows enzymes, lactobacilli, and other helpful organisms to break down and neutralise a large portion of phytic acid . Soaking in warm water also neutralises enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins and components are more readily available for absorption when we eat them.

Found this interesting? Tell your mates!