How To Activate Nuts And Seeds

how ro activate nuts and seeds | goodMix Superfoods

You’ve probably heard of ‘activated’ nuts & seeds by now (most health shops have them), but you may still be wondering what activated nuts are, how to activate your nuts and seeds, what makes them so special and why they’re so darn expensive!

What Are Activated Nuts And Seeds?

Activated nuts and seeds have been soaked in water to trigger the germination process, making them easier to digest and actually increasing the nutritional value that we get from eating them.

Soaking nuts and seeds stimulates enzymatic activity within the seed. The phytic acid is also neutralised to some degree.  Even the nutritional profile will be increased as vitamins, minerals, proteins and essential fatty acids become much more available to digest and absorb. This explains why so many sensitive people can tolerate ‘activated’ nuts but react badly to their non-activated counterparts.

Why Activate Seeds and Nuts?

Well, they’re special because of what happens when moisture gets into nuts and seeds (or into many grains, beans & legumes). Botanical classifications aside, almost all of these ‘reproductive plant products’ will completely change when you add water. If you think about it, nuts and seeds are designed to stay dormant & wait – sealed & protected, until the time is right for them to germinate. This gives their species the best chance of survival and spreading, allowing seeds to grow new plants to produce new seeds etc. The cycle of life :)

When we eat a raw nut, seed, grain or legume (without pre-soaking it), we’re going to be fighting the seeds’ inbuilt protection mechanisms to try and digest it. They contain enzyme-inhibitors and phytic acid, which can hinder the digestive process and bind to minerals in our digestive tract, leading to poor digestion and nutrient absorption and often varying degrees of digestive discomfort.


How to Activate Seeds and Nuts

To gain the most nutritionally from your goodMix Blend11 and Blend13, simply moisten, mix and leave overnight (8hrs is the optimal soak time for most of the goodMix ingredients which require soaking).

Use the following ratio of seed:water: 1/2 cup of seed:3 tablespoons of water.

There is no need to drain the water as the seeds will absorb it all into themselves, provided it’s well mixed. You will wake up to a bowl of lovely moist, plump goodMix that’s bursting with enzymes, which will be much easier to chew, digest & absorb, and much more nutritious :)


Brad & Jeanie

7 thoughts on “How To Activate Nuts And Seeds

    • Jeanie says:

      Hi Tina – it’s important that the seeds stay nice and moist, so keeping them covered helps with this, and keeps out any ‘unwanted visitors’ too! You can leave the mix out for the first night after adding water, and some even say the seeds will germinate better when it’s not so cold. In really warm climates I would always keep the mix refrigerated though, even for the first night.

  1. Philippa says:

    I’m a newbie at this…but after soaking/activating your Blend 11 for several months I got wondering about how dangerous it was to be eating seeds that had been soaking for 3 days (wondering about mould, etc). I started reading about activation and now I’m wondering why you don’t recommend drying the Blend 11 seeds,etc after soaking?…- everything I’ve been reading about activation seems to be saying dehydrating after soaking is really important. I also got the sense that the enzyme inhibitors and phytic acid you’re trying to leach out shouldn’t be left in the mix, as it would be if just left in a bowl with the soak water for up to 3 days….? Any info about your method rationale much appreciated :o)

    • Jeanie says:

      Hi Phillipa – so sorry for the delayed response, the past few weeks have been pretty crazy & after your email I decided this was actually a great question to answer more publicly with a blog post (which is just not happening as quickly as I’d like!).
      So here’s the short version in the mean time!

      No danger in eating the soaked mix within the 3 day period, provided the instructions have been followed to always store refrigerated after the first night of soaking (easiest way is to just wet the seeds, mix thoroughly, cover & pop in the fridge). Most moulds prefer warmer conditions to grow, which is why we do advise refrigeration of the activated mix, & to consume within a 3 day period (the general recommended time frame for safe storage of most food under refrigeration before mould grows). There have only been a handful of mould issues in our 3 years in the soggy seed game, & all of these were from not keeping the blend under refrigeration. The wet mix will support mould growth but not in 3 days whilst stored refrigerated.

      When you dry seeds & nuts after activation, you give them a much longer shelf life, which is why it is recommended & practiced by most companies & individuals who do activate – so they can be stored safely for extended periods of time (& of course for the yummy crunch factor!) I love a good crunchy activated & dried nut / seed, but they lack the vitality of seeds which are still actively in the germination process, alive with enzyme activity (any activated seed which has a long shelf life is not ‘live’ anymore – it’s still very nutritious but lacks the enzyme activity of freshly moistened seed). There is also a bit of new research coming through about helpful micro-organisms that protect the seed from bad ones during the early stages of germination – part of the plant microbiome, which I think will be a really interesting area for future study.

      With regard to the phytic acid / enzyme inhibitors – here’s our rationale for not ‘soaking then draining’:
      1) I’m not hugely concerned about phytic acid, as the jury is kinda still out on it being 100% a bad thing, just google blood sugar & phytic acid & bowel cancer / phytic acid as an e.g.. The mineral-binding effect is only worryingly detrimental to folks who rely on nuts / seeds / grains / legumes as their staple diet & main source of nutrition in most meals (as in some vegans / vegos & also in developing countries where this is just the majority of ‘what is available’). The issue is not such an issue in the context of a well balanced, varied, nutrient dense diet, more so when relying on phytate rich foods as a staple. (Which is actually – sadly – still pretty common in Australia today where a typical child’s diet can be cereal, porridge, muesli or toast for breakfast, biscuits, a cake or muesli bar / muffin for morning tea, a sandwich for lunch & pasta for dinner – way too reliant on grains, or wheat in particular). The metabolism & breakdown of phytates is also influenced by gut flora, with vego / vegan gut flora being best at phytate metabolism – inositol is a really valuable nutrient derived from its breakdown. Like anything, I believe it’s the dose that makes the difference between a poison & a medicine, & any food you read enough about will have an upside & a downside! (Even things like spinach & sweet potato lol!)

      It’s really important to drain legumes & beans after soaking, but not for the nuts & seeds used in Blend 11 (unless you want all the moisture out in order to then dry them).
      I think it’s not so much ‘leaching’ into the soak water, but actually a change of state that occurs (neutralisation, or breakdown). If the enzyme inhibitors were still present then the seed would not begin it’s germination process – which they definitely do (if you’ve ever spilled some wet seed, wiped it up & forgotten about the cloth for a few days!)

      I think there’s a bit of unnecessary fear out there with regard to the whole soaking thing – bottom line is, when the seeds get wet, they think it has rained, that triggers a heap of enzyme activity which starts the seed ‘digesting’ all the stored starches, protein & fats. This softening pre-digestion really helps us to absorb the nutrients & decreases the anti-nutrient qualities somewhat too. The results people are getting (particularly on the Blend 11) will give an idea too of it’s ‘overall’ healthfulness!

      …some other info which can help:
      -always combine food rich in phytate with fit C
      -don’t eat phytate rich foods at every meal, don’t make them a staple
      -focus on getting good bacteria into your diet (helps us get the most from everything we eat). Use fermented foods & feed your bacteria loads of fibre daily.

      …so much for the short version – I’ll just turn this reply into a blog!! Hope that has answered a few things, keep the questions coming though!

      • Philippa says:

        Awesome answer! Thank you so much for taking the time to write down all that really interesting information. It certainly answered my queries and concerns and has reinforced my commitment to this great blend

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