Our digestive tracts find it hard to extract the minerals from uncooked grains, nuts and seeds. Cooking or soaking the grains, nuts and seeds releases the toxic substances and nutritional inhibitors including; phytates, tannins, and goitrogens, which bind the minerals and make these nutrients easier for the body to extract and utilise for maximum digestibility. One particular problem with grains, nuts and seeds is that they also contain enzyme inhibitors which can block the action of trypsin and other protein digesting enzymes. This can produce serious gastric distress, with reduced protein digestion causing chronic deficiencies in Amino Acid uptake. Therefore soaking nuts, grains and seeds increases the amount of minerals, vitamins (especially B Vitamins) and protein readily available for absorption. Remember it’s not what you eat; it’s what you digest and absorb. More information can be found throughout my Changing Habits Changing Lives book to purchase click on the book below.