Seeds and Nuts - soaking

Soaking Seeds and Nuts | Mark's Daily Apple

Of course, the more nuts you eat (as we Primal types are wont to do), the more apparent the situation becomes for those who are sensitive. The offending characters, it seems, are lectins, phytates, and enzyme inhibitors, notorious little “anti-nutrients” that put some people’s stomachs through the ringer. Even if you don’t show obvious symptoms, many argue, you may be compromising nutritional uptake by eating raw nuts.
While roasting nuts can reduce these anti-nutrients and perhaps clear up the problem for some people, it may not do the full job for others. Furthermore, though roasting may disable the anti-nutrients, it doesn’t enhance the bioavailability of nuts’ vitamin and mineral content. As I’ve mentioned in the past, there’s some concern about heat rendering nuts rancid.
I’d definitely recommend soaking for people who have problems digesting nuts and even for folks who don’t. Soaking and rinsing raw nuts more effectively deals with the phytates and enzyme inhibitors than roasting does. Another benefit to soaking is enhanced flavor.
When I make nut butter, I like to soak raw nuts (almonds being my favorite, of course) in some salt water overnight. Some people choose to soak a full 24 hours. Right after they’re done soaking, it’s crucial to thoroughly dry them. The best ways to ensure they’ll dry all the way through is to lay them out in a single, sparse layer in the sun or in a warm oven (lowest possible setting—ideally not more than 120 degrees). If you have a dehydrator or don’t mind investing in one, that’s a good route to go as well.

Seeds and Nuts - soaking