Most NUTS have the protective brown skin which contains the harmful tannic acid and enzyme inhibitors. Soaking them removes harmful tannic acid and enzyme inhibitors making them easy to digest and releasing their full nutritional value. Soaking also makes the nuts softer and easier to chew.
Nuts and Tannic Acid
By: Esther Vasa
Most NUTS have the protective brown skin which contains the harmful tannic acid and enzyme inhibitors. Soaking them removes harmful tannic acid and enzyme inhibitors making them easy to digest and releasing their full nutritional value. Soaking also makes the nuts softer and easier to chew.
Most NUTS have the protective brown skin which contains the harmful tannic acid and enzyme inhibitors. Soaking them removes harmful tannic acid and enzyme inhibitors making them easy to digest and releasing their full nutritional value. Soaking also makes the nuts softer and easier to chew.
