We sprout our almonds. The process takes 3 days; soak 24 hours, rinse and dehydrate for 24 hours. Dehydration reduces the water content, the almonds become shelf stable and crunchy again. During sprouting, changes take place within the almonds that lead to the degradation of antinutrients. Nutrients then become bioavailable; a whole lot more of proteins, vitamins and minerals are absorbed by our body.
Check Mumm’s Sprouting Seeds for more information on sprouting
Why we should soak and sprout all foods considered to be a seed … Soaking and sprouting whole grains, beans, nuts and other seeds, lowers antinutrients in food such as phytate, enzyme inhibitors and lectins. This allows you to get rid of substances that are harmful to your health. These antinutrients protect the seed, regulate sprouting of the seed, and control the initial growth of the seed. They are in all seeds waiting for the right conditions to come along, which is the presence of water, warmth and slight acidity such as found during fermentation. Therefore, soaking, or fermentation can decrease or remove phytates, enzyme inhibitors and lectins.