Your average nut butter contains a whole lot of sugar, sodium, and chemically altered oils, all of which are out to wreck havoc on your health. The good news is that with three ingredients and 5 minutes you can make your own and your body will happily soak up the protein, vitamin E, magnesium, potassium, zinc, B vitamins, and omega 3’s and 6’s.
Whats the deal with soaking nuts and grains? Well, nuts, grains and seeds all have nutritional enzyme inhibitors and toxic compounds naturally occurring on them – and unfortunately we aren’t what we eat, but what we absorb.
Phytic acid is one of these inhibiting compounds and loves to bind to calcium, magnesium, copper, iron and zinc in the intestinal tract and inhibit absorption. So you could be eating all the right foods but not actually absorbing the important minerals. This is especially relevant if you have any nutrient deficiencies such as anaemia, or are a vegetarian, as nuts and seeds are relied on for iron. Additionly, phytic acid has been shown to impact important digestive enzymes such as pepsin, amylase, and trypsin, which are necessary for breaking down food into building blocks used for energy and repair.
Thankfully its pretty easy to reduce these inhibiting compounds, all you need to do is soak the grains/nuts/seeds in filtered water overnight, drain and rinse the next morning.
To crisp up the nuts again just put them on a low heat in the oven. This step should be done before making nut butter.
- 1/2 cup of previously soaked and oven roasted Almonds
- 1/2 cup of previously soaked and oven roasted Raw Walnuts
- 1 tablespoon unrefined organic coconut oil
- A pinch of Himalayan crystal salt (or whatever good quality salt you have)
- Put all ingredients into a food processor and blend until creamy
- Store in an air tight glass jar
Minerals and phytic acid interactions: is it a real problem for human nutrition?
H. Walter Lopez1,*, Fanny Leenhardt2, Charles Coudray2 and Christian Remesy2
September 2000, Volume 56, Issue 3, pp 283-294
The role of phytic acid in legumes: antinutrient or beneficial function?