Fast delivery.png){kind=small}
Fair prices
Why soak your almonds to activate them and make them "alive" ?
The nutritional value of almonds is well established. Dried almonds, which are oilseeds, are the most concentrated form of nutrients available to give rise to a future new almond tree. These nutrients exist in a complex storage form: proteins, lipids (fats), long-chain carbohydrates that are not easily digestible, among others. This is to make them as unappealing as possible to insects and animals, thereby giving the almonds the best chance to become trees.
In nature, for a almond In order to produce an almond tree, the almond patiently waits for optimal conditions to awaken and initiate all the necessary biological and enzymatic processes to form a sprout, then a seedling, and eventually an almond tree.
The first condition for this awakening to occur is the presence of water. As soon as the almond is soaked, either in nature by rain or in the kitchen in soaking water, enzyme inhibitors are released. One of the main inhibitors is phytic acid (or phytate), which is scientifically considered an antinutrient, particularly due to its ability to form insoluble complexes with micronutrients such as iron, magnesium, zinc, and copper, thereby limiting the absorption of these minerals at the intestinal level. It inhibits pepsin and trypsin, which are enzymes that facilitate the digestion of proteins. Some nuts also possess these characteristics. Raw almonds contain on average 5% of their dry weight in phytic acid.
As soon as this soaking takes place, the almond releases its phytic acid and four forms of pre-digestion then occur in the almond:
Lipids (predominant in almonds, over 51%) in reserve are broken down into small fatty acids that are easily assimilated by the body.
2. The stored proteins are broken down into amino acids that are immediately bioavailable.
Complex sugars are broken down into simple sugars that are easy to assimilate.
4. Micronutrients (iron, magnesium, zinc, copper, iron...) transition from an insoluble complex form bound with phytic acid to an assimilable form.
Soaking almonds is an ancient health practice that is making a strong comeback because it is simple, effective, and beneficial for enhancing the nutritional qualities of almonds, thereby promoting a healthy diet.
How to soak almonds ?
It seems like your text got cut off. Could you please provide the complete sentence or text you would like translated? almonds is child's play. Here is a step-by-step process for soaking almonds:
Put a handful of whole almonds in a bowl.
Rinse them, then add potable water to submerge them.
The soaking time for these almonds will last approximately 12 hours (for example, let them rest overnight) at room temperature.
In the morning, drain and rinse the almonds.
You can consume them immediately after rinsing them.
Once soaked, they will come back to life and begin to sprout. Be sure to consume them within 72 hours, storing them in the refrigerator to slow down the sprouting process, thus creating an environment conducive to their freshness and preservation.
If you prefer a crunchier texture, dehydrate the soaked almonds at less than 42°C using a low-temperature dehydrator. You can then store and use them more easily throughout the year while preserving their nutritional values.
If you want to "test" soaked dehydrated almonds and enjoy their benefits without prior preparation, you will find them in the store. almonds Soaked for 12 hours and dehydrated at less than 42°C, Tuono variety almonds, which are organic almonds from Sicily with an intense and aromatic flavor, without bitterness. It is one of the noblest varieties in the Mediterranean.
We also offer you activated almond purées (activation = soaking then dehydration of the almonds), made in an artisanal manner in France:
Benefits of activated living almonds:
1. Facilitate digestion
Easier to chew and digest, there are many reasons to prefer activated almonds over dry almonds. Activated almonds release the enzyme lipase, a key enzyme that allows the digestion of lipids into monounsaturated and polyunsaturated fatty acids. These fatty acids promote good digestion, which can help balance cholesterol and prevent heart attacks, strokes, and atherosclerosis. According to a study published in the Journal of The American Heart Association, Regular consumption of almonds could help reduce the risk of cardiometabolic diseases, thus illustrating their health benefits.
2. Help with weight loss
The released lipases improve metabolism and promote weight loss. People who wish to lose weight would benefit from choosing soaked almonds over dry almonds in their diet.
3. Improve the absorption of micronutrients
Enzymatic activation improves the bioavailability of micronutrients (iron, magnesium, zinc, copper, iron), making them more easily absorbed at the intestinal level, thereby promoting better absorption of essential nutrients for health.
4. Improved taste and texture
By soaking the almonds overnight, they will be rid of their slight bitterness and they will adopt an astonishingly crunchy texture by becoming lighter and hollowing out in their center (beginning of germination).
5. Contribute to the improvement of brain functions
In an American study published in the Journal of Nutrition and Aging, Researchers have explored a link between almonds and cognitive function. In addition to vitamin E, folate, and fiber, almonds contain phytochemical compounds that act as antioxidants in the brain to combat inflammation. Moreover, these almonds are a good source of omega-3 polyunsaturated fatty acids, which play a role in delaying age-related brain decline.
6. Lower cholesterol levels:
High-density lipoproteins (HDL) are known as "good" cholesterol. Their role is to prevent the formation of atherosclerotic plaques on the walls of the arteries. HDL transports excess cholesterol accumulated in the organs to the liver for elimination.
Low-density lipoproteins (LDL) refer to "bad" cholesterol. Unlike HDL, these proteins distribute excess cholesterol to various organs, which promotes lipid deposition on the artery walls and thus the formation of atherosclerotic plaques.
According to a study published in August 2017 in the "Journal of Nutrition," almonds could increase the level of HDL cholesterol (the good cholesterol) in the blood, as well as improve the function of transporting "bad" blood cholesterol to the liver.
7. Improve skin health
According to a study published in The Journal of Nutrition, Almonds contain high concentrations of antioxidants such as quercetin, kaempferol, and isorhamnetin, catechin, epicatechin, and flavonol. These compounds combat oxidative stress caused by poor diet, pollution, and exposure to ultraviolet rays. The so-called "healthy" fats in almonds, as well as their ability to improve circulation, also help keep the skin hydrated and aid in better wound healing.
8. Beneficial during pregnancy
Pregnancy is a special period in a woman's life during which quality nutritional intake is fundamental for the development of the fetus. Being an excellent source of folates, soaked almonds help prevent malformations related to poor neural tube development.
9. Benefits of Consuming Soaked Almonds on an Empty Stomach
The almonds Soaked and consumed on an empty stomach, they promote a feeling of fullness and help maintain energy levels throughout the day while avoiding cravings for snacking.
Summary of the benefits of soaked almonds:
The secret to maintaining good health lies in meeting the recommended nutritional needs through daily diet, while keeping the pleasure of eating intact.
By improving the bioavailability of nutrients and micronutrients present in reserve and providing lipase and protease enzymes, soaked almonds are a superfood of choice with multiple benefits for many functions and organs, thus offering a rich and balanced diet.
References
BN Ames, MK Shigenaga, September 1993
Oxidants, antioxidants, and the degenerative diseases of aging
LH Kushi, KA Steinmetz, AR Folsom, September 1994
MF Ryan, January 1991
Le rôle du magnésium en biochimie clinique : un aperçu
Richard D. Mattes, 2008
L'énergétique de la consommation de noix
Claire E. Berryman, Sheila G. West, Jennifer A. Fleming, Peter L. Bordi, and Penny M. Kris-Etherton, January 2015
J. O'Brien, O. Okereke, E. Devore, B. Rosner, M. Breteler, and F. Grodstein, May 2015
Long-term intake of nuts in relation to cognitive function in older women
Chung-Yen Chen, Paul E. Milbury, Karen Lapsley, Jeffrey B. Blumberg, 2005
Claire E Berryman, Jennifer A Fleming, Penny M Kris-Etherton, August 2017
