Sprouted Hazelnuts Without Salt Water (Raw, Organic, Regeneratively Grown)

Using salt when sprouting nuts serves several important purposes:

1. Inhibiting Mold Growth: The soaking process creates a moist environment that makes it highly susceptible to mold. Salt acts as a natural antimicrobial agent to help prevent mold and harmful bacteria from growing during the sprouting process.

2. Activating Enzymes: Soaking nuts with salt helps initiate enzyme activity. This causes anti-nutrients, like phytic acid and enzyme inhibitors, to break down. These anti-nutrients can interfere with the body’s ability to absorb minerals such as zinc, iron, and calcium. Soaking in salt water can help lead to the body absorbing these minerals better.

3. Improved Digestibility: Nuts contain enzyme inhibitors that make them harder to digest. Soaking with salt water helps neutralize these inhibitors, making the nuts easier for the body to digest and absorb nutrients.

4. Enhanced Flavor: The salt enhances the taste of the nuts, making them much more delicious once they are sprouted.

5. Mimicking Natural Conditions: In nature, seeds, nuts, and grains are exposed to moisture and minerals that help initiate germination. This can come from soil or rainwater, for example. Using salted water replicates these conditions and helps the nuts sprout properly.