““Nuts and seeds were third on the nutrient-density scale, with about one-third the score of organ meats. However, most nuts and seeds contain phytates, antinutrients that reduce the bioavailability of some of the minerals nuts and seeds contain. Fortunately, soaking nuts overnight and either dehydrating them (with a food dehydrator) or roasting them at low temperatures (150 to 170 degrees Fahrenheit) in an oven for four to eight hours breaks down much of this phytic acid and improves bioavailability. These methods also make nuts easier to digest, which is of particular benefit for those with sensitive digestive systems.””
