Soaking nuts, seeds, and dry fruits helps to neutralize enzyme inhibitors and phytic acid, making them easier to digest. This process can enhance nutrient absorption and reduce the risk of digestive discomfort.
Soaking activates enzymes that break down anti-nutrients, such as phytic acid, which can inhibit the absorption of minerals like zinc and iron. By reducing these inhibitors, the body can better absorb essential nutrients.
Soaking can increase the bioavailability of certain nutrients, making them more accessible to the body. This includes vitamins, minerals, and antioxidants present in nuts, seeds, and dry fruits.
Soaking can help reduce the levels of oxalates and tannins in certain nuts and seeds. These compounds may interfere with nutrient absorption and can contribute to the formation of kidney stones.
Soaking can improve the texture of nuts and seeds, making them softer and more palatable. It can also enhance the natural sweetness of some dry fruits, providing a more enjoyable eating experience.
Soaked nuts and seeds can be easier for the body to break down, releasing their energy more efficiently. This can contribute to sustained energy levels and help prevent the energy spikes and crashes associated with some unsoaked varieties.
Soaking dry fruits, seeds, and nuts can contribute to hydration as they absorb water during the soaking process. This can be beneficial, especially when consumed as part of a well-balanced diet.
Some studies suggest that soaking may increase the antioxidant activity of certain nuts and seeds. Antioxidants help combat oxidative stress and inflammation in the body.