Conclusion from Research Papers

Cardiovascular disease and cancer remain the two most common causes of death. According to study conducted by BMC Medicine, People who ate the most nuts had nearly a one-third decreased risk of having coronary heart disease and a 21 percent lower risk of cardiovascular disease compared with people who ate little to no nuts, according to the same 2016 review. Study participants who popped a handful of nuts or more daily had a 15 percent lower risk of developing cancer compared with those who ate the least, according to the same study.

Walnuts provide the richest source of alpha- linolenic acid whereas pine nuts provide rich source of linoleic acid. Different nut types also differ in terms of micronutrients. For example, Brazil nuts are rich sources of selenium, whereas peanuts and hazelnuts provide high amounts of folate Many nut types, especially almonds, hazelnuts, walnuts and pine nuts are good sources of vitamin E and are also inherently low in sodium.


Raw nuts and seeds have notable levels of phytic acid. It acts as a form of bonded phosphorous that serves as a physiological protector and anti oxidant for plants. Phytic acid helps in safeguarding the seeds until germination. Although, when eaten by humans, it converts into minerals after entering the gastrointestinal tract which causes irritation and contributes to nutrient deficiencies. Some animals naturally produce some level of enzyme phytase that breaks down this vexing anti nutrient. Humans do not produce it therefore face trouble to digest phytase rich diet. Raw nuts also contain a significant amount of enzyme inhibitors which act to prevent the nut or seed from sprouting pre maturely in nature. Yet these enzyme inhibitors can also bind up minerals and cause digestive strain for nut munching humans. Most statements extolling the health benefits of raw nuts and seeds are inaccurate as they fail to take into account the fact that many of the nutrients they contain cannot be properly assimilated in their raw form.


For nuts and seeds, the process of soaking is used in order to “activate” the nut/seed.

Basically, the nuts/seeds are soaked in water to reduce the phytic acid. Then, they’re dried at a very low temperature, such as in a dehydrator, to crisp the nuts/seeds and keep them raw and full of enzymes.

The science behind soaking nuts suggests that it helps in reducing the anti nutrient content and makes them more beneficial for the body. The soaking process also makes additional nutrient more bioavailable. This includes increasing Vitamin A, c and B content, especially B2, B5 and B6.In our stressed lifestyles B vitamins are constantly used up in the body, which means having increased levels available in the foods you eat is important!

Once soaked and germinated, the PH level of nuts increases that helps to bring acidic levels of the body to an alkaline state. The phytates and enzyme inhibitors that make nuts and seeds so tricky to digest can be easily neutralized by soaking and low temperature dehydrating. The combination of minerals and heat works to break down irritating compounds, while preserving the beneficial facts and proteins.

Today, despite the fact that modern science continues to prove just how important soaking is to
enhancing key nutrients’ bioavailability, it is not done to the nuts and seeds in most commercially sold products. The problem is that soaking is time consuming and expensive, so commercial manufacturers avoid it, despite its importance.

One more thing that is very important to keep in mind is that different nuts need to be soaked for different hours.

Are activated nuts better for your kid?

Yes, they are definitely better, why? Read below:-

Naturally, a little seed already contains everything it needs to grow. It just needs the right environmental circumstances to arise for it to get the go ahead to sprout.

Through this process, the little nut also lets down its guard and releases these nutrients.

We can imitate this scenario when preparing nuts and seeds to get the most nutritionally out of them and to reduce these anti-nutrients.

In our experiment we found that the bad bacteria count is very high post soaking as compared to dehydrated nuts- 4/5 test failed for bacteria count in soaked nuts. Dehydrated nuts had least bad bacteria count as compared to raw and soaked- so never soak the nut and give it in tiffin as you are exposing it to air.

Moisture content decreases, minerals vitamins level are intact( check the lab report section), Bad bacteria decreases as compared to soaked nuts( according to FSSAI standards- again check the lab reports)

Nuts become crisper as water comes out- isn’t it great you get the same feel of dry roasted nuts without losing nutrient?

During dehydrating process- we did lot of trial and run- like checking moisture every one hour by
Moisture thermometer . This is how we have calculated which nuts need to be dehydrated for how many hours.