(NaturalHealth365)  Many natural health lovers wonder if sprouted nuts and seeds are really worth it for maximum nutritive absorption.  Well, according to many integrative physicians and natural food experts, the answer is a resounding “Yes!”

Here’s a surprising food fact for you: Did you know a chemical so harsh that it was banned by the National Motorcycle Association could be coating those so-called raw almonds you’ve been eating for your daily snack?  Propylene oxide and phytic acid are two synthetic and natural toxins contained not only in almonds, but in most commercially sold nuts, grains and seeds today.

The true value of sprouted nuts and seeds

What’s a nut lover to do?  Food science research suggests that sprouting nuts and seeds can reduce harmful toxins, difficult to digest proteins and anti-nutrients as well as improve nutrient absorption.  Simply put, if you want to receive the greatest nutritional value from your nuts, grains and seeds – start sprouting to minimize the risk of toxicity and make your snack easier to digest.

Are your nuts and seeds really raw?  Nut lovers should note that many nuts claiming to be raw are not and have actually been pasteurized.

Pasteurization with synthetic compounds and naturally occurring toxins will be reduced with sprouting methods. While sprouting will remove a significant level of anti-nutrients from pasteurized nuts, beneficial nutrients from actual raw nuts will be enhanced more.

While you aren’t likely to find raw nuts such as almonds in most supermarkets, small farm stands and online marketplaces offer truly raw sources.

Why should I be concerned about phytic acid?

Phytic acid, the storage form of phosphorus contained in many nuts, seeds and grains interferes with the bioavailability and absorption of magnesium, iron, copper and especially zinc. While animals such as sheep and cows can break phytic acid down, human digestive enzymes experience difficulty with this enzyme inhibitor.

Thankfully, sprouting can help reduce phytic acid and promote mineral absorption of these foods.

Grains get a bad name these days too, but if prepared by sprouting, their nutritive benefits are activated.  Gluten, a form of protein found in grains such as wheat, barley, rye, oats and spelt make them difficult to digest.  Yet, sprouting not only activates nutrients within these grains, but also predigests gluten – making it easier to metabolize.  (Although, we – at NaturalHealth365 – caution readers about eating foods containing gluten)

Here are some sprouted superfoods for nut and seed lovers

Pumpkin seeds are the only alkalizing seed and may improve your emotional well-being.  Known to contain an appreciable amount of tryptophan, this amino acid is converted to serotonin and niacin to help you relax, improve mood and enjoy a restful slumber.

Walnuts benefit the cardiovascular system by soothing blood vessels, regulating optimal cholesterol ratios and blood pressure.

Almonds help elevate antioxidant levels, reduce inflammation, support mood and improve heart health.

Here’s the good news.  Sprouting is really not hard to do – in fact, anyone can do it.

If you’re interested in learning how – we highly recommend you learn from an expert like, Ari and Noah – the Sprout Brothers (yes, they are actually brothers).  Their father, Steve “The Sproutman” Meyerowitz (a blessed memory) was a dear friend of NaturalHealth365 and started this business over 40 years ago!

Eating sprouts literally changed his life for the better, so he made it his mission to give everyone the opportunity to reclaim their health through adopting a clean lifestyle.  His two sons continue to honor his life by running Sproutman.com

Tell us about your success. If you are already sprouting and want to share your personal story with others – be sure to post a comment below.  Even if you’re new to sprouting and have a question – we’d love to hear from you – so post your question in the comments section below.  Our community might just have a good answer for you.

About the author: Christine M. Dionese L.Ac, MSTOM is an integrative health expert, medical journalist and food writer. She’s dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health. Christine practices, writes and speaks on environmental functional medicine, epigenetics, food therapy and sustainable living.

Sources for this article include:

Wholegraincouncil.org
NIH.gov
Westonaprice.org