WHAT ARE THE BENEFITS OF SOAKING AND DEHYDRATING NUTS?
Sally Fallon and the Weston A. Price Foundation suggest that nuts be soaked and then dehydrated at low temperatures—here’s why:
Phytic acid occurs naturally in nuts, and it protects them from damage while they grow on the tree. Unfortunately, phytic acid binds to certain minerals and transforms into a phytate once the nuts mature, which inhibits your body’s ability to absorb all the nut’s nutrients.
To get rid of the phytate compound, each batch of pecans goes through several cycles of soaking, rinsing, and drying. This starts to break down the enzyme inhibitors as the nuts release their protective shield and unlock stored nutrients to prepare for growth. This process creates what some refer to as “activated nuts.”
Once the soaking process is complete, we dehydrate the nuts slowly at a very low temperature to extend the shelf life and give them a delicate crunch. The low-heat method will preserve the nutrients and ensure that your organic pecans remain entirely raw.
ONE SERVING OF WALNUTS PROVIDES:
Good source of Fiber
Good source of Thiamin (NOP)
Good source of Copper (NOP)
Excellent Source of Manganese (NOP)
276 mg Omega-3 (NOP)
5777 mg Omega-6 (NOP)