Why is it recommended soaking nuts for six-eight hours before consumption?

Soaking nuts, seeds, and grains (getting them moist) essentially replicates the perfect moist conditions required for germination and neutralizes these anti-nutrients and enzyme inhibitors to make them more digestible.

4 Reasons To Soak Nuts, Seeds, and Grains

Improved flavor and texture: Soaking softens food, making it easier to blend. Hydrated nuts, seeds, and dried fruits liquefy more completely, even in high-speed machines. The silky, creamy consistency you get by soaking nuts before blending into soups and smoothies isn’t achievable with unsoaked nuts. Similarly, soaking dates for smoothies and sweets, and sun-dried tomatoes for raw sauces yields the best results.

Reduces prep and cook times: Soaking hard and fibrous foods such as nuts, seeds, dates, and sun-dried tomatoes for smoothies, soups, dips, and sauces results in creamier consistencies, particularly with conventional blenders.

Improves digestion: Soaking raw nuts, seeds, and whole grains in warm acidulated or salted water simulates the ideal moist germinating conditions these foods wait for in nature, essentially tricking the food into sprouting, which neutralizes enzyme inhibitors.

Unlocks nutrients: Soaking activates the full nutrient potential of food. The potency of vitamins like A, C, and B get a boost, proteins become more available, and live enzymes are released.