Soaked Walnuts & almonds

Almost everyone soaks their Almonds. Almost no one soaks their Walnuts. That's a mistake, and here's why?

In Diabetes reversal, the two nuts that are recommended most are Almonds & Walnuts. They're more alkaline than cashews, peanuts, pistachios, hazelnuts, pecans and Brazil nuts, and alkalinity is a big part of tackling insulin resistance. They're also loaded with good fats, protein, fiber, phytosterols and minerals like calcium and magnesium, which is why they show up again and again in studies on inflammation, heart health and insulin sensitivity.

But the way most people eat them cancels out a lot of that benefit. Nuts contain phytic acid, which binds to minerals and blocks your body from absorbing them. They also carry enzyme inhibitors, which is part of how the nut protects its seed until it has water, soil and sunlight to grow. That same protection makes it harder for your gut to digest. Soaking neutralizes both. It's also why a soaked walnut tastes noticeably sweeter than a dry one, less of that bitter edge.

A few changes worth making 

1. Peel the almonds: The skin has tannins that block absorption. Don't let peeled almonds sit out. They oxidize and brown fast, so eat them soon after peeling.

Soak for 7 hours or overnight. Two hours is the minimum, but longer is better. Add a pinch of salt to the soaking water. It helps deactivate the enzyme inhibitors, while the water itself improves absorption of B vitamins.

2. Timing: Most people eat nuts first thing in the morning, but that's when the body is in elimination mode, not absorption. Evening works better, both for assimilation and as a low-glycemic snack that keeps you from reaching for something worse.

4-5 almonds a day is generally enough. Cashews, pistachios and groundnuts can be soaked too, just less often, once a week rather than daily.

Small change in prep, real difference in what your body actually gets to use.