Food Preparation

Roasting is a less optimal preparation method than soaking because heat destroys vitamin E and degrades beneficial oils. Traditional cultures intuitively understood how to reduce anti-nutrients through food preparation. Soaking nuts in water overnight is the preferred method for reducing phytic acid because it preserves heat-sensitive nutrients. Cooking cruciferous vegetables makes them easier to digest than eating them raw. Germination and sprouting reduce anti-nutrient content in seeds and nuts. Fermentation breaks down anti-nutrient compounds and enhances nutrient availability. Consuming nuts raw and unsoaked maximises phytic acid intake and therefore mineral blocking.