Everyone has heard that almonds are packed with health benefits: they are filled with protein, antioxidants, vitamins, and minerals. You might have even heard that they are naturally one of the best sources of healthy monounsaturated fat (aka. good fat), which can lower bad cholesterol levels and reduce the risk for heart disease. On top of all that, of course, they are super tasty and make a great snack. So we all know almonds are kind of amazing, but you probably didn’t know that they could be made even better. You see raw almonds can actually be rather hard to digest due to a natural abundance of enzyme inhibitors.
These inhibitors make digestion more difficult by slowing down the body’s chemical digestive process. In the raw form also, almonds contain phytic acid, an anti-nutrient which prevents some of the minerals from being absorbed. Now, you could roast them (and who doesn’t love roasted almonds?) but the high temperature actually destroys many of the nutrients. So what’s the better solution? Sprouted almonds! By soaking them in water, the almonds begin to briefly germinate. After this, they are very slowly dried and dehydrated at a low temperature. That’s it; no added chemicals or crazy processing, just water, almonds, and time. This simple process melts away the inhibitors and phytic acid from the nuts, leaving behind all the good stuff. These new sprouted almonds gain an amazing and unique crunchiness, while also becoming easier to chew and digest. They even taste better, often gaining a naturally sweeter and richer flavor. There really is no downside! Perfect on their own as a snack, or part of a recipe, if you love almonds, you’ll love sprouted almonds even more.