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Roasted nuts also tend to be lower in magnesium, iron, and
phosphorus than raw nuts. It is equally important to note the oil that
nuts are often roasted in. This may be canola or soybean, both of

which are often genetically modified.

If you really love the taste of roasted nuts but don’t want the
acrylamides, consider roasting them at home. To retain the

maximum amount of health benefits, use organic coconut oil and
Himalayan salt, and roast at a temperature lower than 170 degrees
Fahrenheit. They will take a long time to cook, but are extremely
delicious when done.

Soaking raw nuts

It is important to say a word about soaking raw nuts. Many raw food
recipes call for soaked nuts, and there are advantages to doing so.

Raw nuts, especially walnuts and almonds, taste better after they
have been soaked, and are also easier to digest. Phytic acid, which
inhibits the digestion of vital nutrients, is reduced when you soak
nuts. In addition, enzyme activity is elevated, because enzyme

inhibitors are neutralized
during the soaking process.
Soaking removes the dust,
residue and tannins from the

nut shell, as well.

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