Why did our ancestors soak seeds and nuts before consuming them? Before the age of refrigeration, people seemed to know the importance of soaking and fermenting grains, beans, nuts, and seeds. Somehow they identified the link between conservation, better nutrition, and digestion. They understood that these foods have a sort of toxic protective wall built within them to discourage attacks from insects, predators, bacteria, fungi, and viruses.
To ward off predators, plant seeds, especially nuts, contain enzyme inhibitors that block enzyme function, most notably the uptake of trypsin, an enzyme responsible for digesting protein.
Those who are fighting cancer, as well as any who want to prevent disease, would do well to take note that according to certain animal studies, consuming high quantities of foods containing trypsin inhibitors can lead to hypersecretion of pancreatic enzymes, an enlarged pancreas, and benign tumors. Because the increased requirement for pancreatic enzymes also depletes the body of valuable resources needed for other physiological functions the foundation is laid for other conditions, such as chronic inflammation, insulin resistance, impaired digestion, immune suppression, increased allergies, severe intestinal issues and declined mental function.
An Increase Of Intolerances
Is it not surprising then that today nuts and seeds, in the form of bread, crackers, cereals, nut butter, etc. are consumed by people every day. Subsequently, millions are suffering from digestive issues, autoimmune disorders, and a host of other nutritionally related diseases? Maybe you have noticed the increasing number of people who suffer from food allergies and intolerance. Babies and young children who are raised eating cereals, crackers, bread, nut butter, soy formula, etc. have significantly higher levels of intolerances.
Sad to say, what many choose to eat for breakfast or as a snack is a contributing factor to the digestive issues, allergies, and skin irritations.
Soaking Seeds And Nuts
Life-sustaining proteins, vitamins (especially vitamin B), enzymes, and minerals are unlocked through the soaking process, making them ten times more nutritious than in their raw form. So not only do you deactivate harmful nutrients, you activate all the goodness stored within.
Seeds and nuts are designed to stay dormant until there are enough moisture, warmth, and acidity to sustain the plant seed once it enters the ground to germinate. Soaking mimics the natural germination process that takes place in nature.
Dr. Budwig used flaxseeds in her program. Here is the best way to prepare flaxseeds and other seeds:
- If you do not soak them, you will need to grind them in a coffee grinder until they become like powder see demonstrative video.
- When you soak them, put the seeds in a glass container and add triple the amount of warm water as there are seeds. The seeds will swell up and soak up all the water. After the appropriate soaking time (see chart here below), simply add the ingredients you prefer to accompany them like some oat, almond or rice milk and/or some coconut oil. You could also add some honey or fresh berries which will make it a delightful snack or dessert. Now blend this mixture with an upright stick blender. These presoaked seeds will blend easily with the upright stick blender. These seeds can also be added to the famous flaxseed oil and cottage cheese mixture that Dr. Budwig used when treating her cancer patients. The seeds would be added after the flaxseed oil and cottage cheese have been well blended for about a minute. In countries where flaxseed oil is not available or not fresh, using double the amount of soaked flaxseeds could replace the flax oil in the mixture.
Some of the best seeds to consume are flaxseeds, black cumin seeds, sunflower seeds, and chia seeds.
How Long To Soak Seeds And Nuts
Soak For 2 hours:
- Brazil Nuts
- Chia Seeds
- Macadamia Nuts
- Pine Nuts
Soak For 4 hours:
- Sunflower seeds
Soak For 6 hours:
- Pumpkin Seeds
- Sesame Seeds
Soak For 8 hours:
- Hazel Nuts
Soak For 12 hours:
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