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Soaking/Sprouting, What's the Difference?

Answered on August 19, 2014
Created February 07, 2013 at 6:03 PM

I want to lower the Phytic Acid I eat from Nuts (my diet is 60% fat, so they are one of my favorite good fat sources), and I want to soak them at home myself, but they sell Sprouted Almonds at Whole Foods, are those the same thing?

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 07, 2013
at 08:00 PM

Sprouting requires you to soak and then decrease the amount of water. Generally nuts and grains don't "sprout" fully when they're fully submersed in water for an extended period. Sprouting definitely results in a "sprout" when I do it- otherwise I think they're just considered soaked.

C23148e16a4dd05351d1902a69097d65

(753)

on February 07, 2013
at 07:43 PM

ok thanks!!!!!!

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 07, 2013
at 07:15 PM

I think one could safely say that "some phytates have been neutralized" - saying "mostly" or "all" would require a test. :-)

C23148e16a4dd05351d1902a69097d65

(753)

on February 07, 2013
at 06:17 PM

Huh, ok, so both sprouted and "soaked" almonds involve the same process, but produce different outcomes. One has a sprout the other doesn't. Huh, because the "Sprouted Almonds" at whole foods are "raw" but don't have little sprout buds, they just have a "expanded" kind of texture to them. hmmm. But I would think they would be ok because they HAD to be soaked, to become "sprouted", thus the phytic acid would be mostly removed yes?

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2 Answers

1
A1d62272c8cf2927e1e8a75f135bb81b

on July 19, 2013
at 10:54 PM

I wouldn't by soaked/sprouted almonds if they are not organic! All almonds (even organic) grown in U.S. are pasteurized. The soaked almonds in WF is from the US and pasteurized & not organic. I buy my soaked nuts at www.livingnutz.com (reasonable & good)!

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 07, 2013
at 06:09 PM

The act of soaking helps to sprout almonds. If they are raw, and if you soak them, you make notice a small protrusion coming from the pointy end of the almond. If it's there, then it's " definitely sprouted. Just soaking them make or make not sprout them (especially if they aren't truly raw).

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 07, 2013
at 07:15 PM

I think one could safely say that "some phytates have been neutralized" - saying "mostly" or "all" would require a test. :-)

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 07, 2013
at 08:00 PM

Sprouting requires you to soak and then decrease the amount of water. Generally nuts and grains don't "sprout" fully when they're fully submersed in water for an extended period. Sprouting definitely results in a "sprout" when I do it- otherwise I think they're just considered soaked.

C23148e16a4dd05351d1902a69097d65

(753)

on February 07, 2013
at 07:43 PM

ok thanks!!!!!!

C23148e16a4dd05351d1902a69097d65

(753)

on February 07, 2013
at 06:17 PM

Huh, ok, so both sprouted and "soaked" almonds involve the same process, but produce different outcomes. One has a sprout the other doesn't. Huh, because the "Sprouted Almonds" at whole foods are "raw" but don't have little sprout buds, they just have a "expanded" kind of texture to them. hmmm. But I would think they would be ok because they HAD to be soaked, to become "sprouted", thus the phytic acid would be mostly removed yes?

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