Activated Nuts Malaysia || Life House Wellness

We often hear about raw and roasted nuts, what about “activated” nuts?

So this is how it all started… We stumbled upon this topic during a nutritional talk, and thought to ourselves, why not? And as we tried making them, to be honest, it was not a success during the first attempt as the nuts were not dehydrated long enough with the right temperature. And we tried it again and again, with family and friends as happy tasters. We knew we were ready to share this wonderful product when they replied with smiles and head nods. Not to forget, how grateful we are when they were sharing the benefits of consuming these amazing Activated Nuts with their friends…


Nuts are rich in healthy fats, vitamin E and B, fibre and protein. Raw nuts are a fantastic healthy snack, loaded with proteinhealthy fatsfibre and important minerals like zinc, magnesium and calcium. However, raw nuts contain phytic acid and enzyme inhibitors that can reduce the body’s ability to absorb certain nutrients properly. Eating large amounts of raw nuts can put extra pressure on our digestive system and may cause uncomfortable digestive symptoms like bloating, heaviness and nausea.

Activated nuts have been soaked in water and salt for a period of time, which starts the germination or sprouting process, and later dehydrate at a low temperature till dry to prevent cold.


Soaking releases anti-nutrients:

  • Removes or lowers phytic acid and enzyme inhibitors in the nuts – these substances protect the nut from premature sprouting.
  • Neutralizes the enzyme inhibitors– makes nuts a perfect snack that is much easier to digest. This is especially important for  people on healing diets who already have digestive issues.

Phytic acid:

  • It is also called phytate. Phytate is the molecule that plants use to store phosphorus. It is high in bran, seeds and nuts.
  • Once digested, the phytate in raw nuts cannot be digested by humans as we do not have the phytase enzyme in our bodies.
  • Phytate binds to minerals such as calcium, iron, zinc, magnesium and manganese, this prevents us from absorbing these nutrients in the gastrointestinal tract.
  • Our ability to absorb the minerals is impaired and mineral deficiencies and bone loss may result.
  • Phytate is thought to inhibit digestive enzymes such as pepsin, trypsin and amylase. That is why large quantities of raw nuts can be hard to digest.

 Enzyme Inhibitors:

  • They are compounds that enable seeds to maintain dormancy until conditions are favorable for germination and growth.
  • Interferes with digestive enzymes produces by the pancreas.
  • The good news, soaking and sprouting will neutralise enzyme inhibitors and initiates the germination process which releases the enzyme inhibitors.
  • Soaking also produces enzymes which increases vitamin levels, especially B vitamins.


  • Many plants produce carbohydrate-binding, sticky proteins a.k.a lectins to protect themselves against fungi, bacteria and insects.
  • Its resistant to digestive enzymes and stomach acid, will cause mucus production in the small intestines and prevent nutrient absorption.
  • Wheat germ agglutinin (WGA) is an aggressive, pro-inflammatory lectin. Wheat, spelt, kamut, barley, and rye all contain WGA. Wheat has the highest content. However, spelt and kamut have lower lectin levels.
  • Soaking and germinating can decrease most lectins.
  • Fermentation with soaking is the best way to reduce lectins. Fermentation of soy while making tempeh, lowers lectins by 95% percent. Soy has high soybean agglutinin, a lectin that damages the intestines. 


  • They are plant polyphenols which are antioxidants that bind to protein, amino acid and organic compounds.
  • They are found in bran of most cereal grains, legumes, seeds and nuts.
  • Tannins deactivates digestive enzymes, interferes protein absorption, and damage mucosal lining of the gastrointestinal tract.


When nuts are activated, they are easier for digestion and enhances nutrients absorption. Soaking initiates germination and sprouting process, this will greatly increase beneficial enzymes and improves overall nutrient bioavailability. Nuts nutrients are great natural source of minerals and vitamins.

Those nuts can be termed as activated because they are encouraged to germinate. That is the time when their nutrients are at its peak. Nutritional contents after sprouting is greatly increased which will benefit our body when consumed.

The most practical and effective method for reducing phytic acid, enzyme inhibitors, lectins and tannins are soaking, sprouting, fermenting and cooking. Soaking is a precursor for germination, if nuts are soaked long enough, they will begin to germinate or sprout. Germination breaks down proteins, carbohydrates and fats into simpler compounds. Sprouting increases B vitamins, vitamin E and beta carotene, while reducing phytic acid.

Why Activated Nuts are awesome? Because they are:

  • Easier for digestion
  • Enhance nutrients absorption
  • Packed full of vitamins and minerals
  • Super nutritious and yummy
  • Works well in sweet and savory meals
  • Use them to make non-dairy milk, butter and cheese

If you are on a grain-free diet or healing diets, you may opt for nuts and seeds as substitution for flour.  You may even produce your own nut milk if you are on a dairy-free diet.

If you are vegan and eats a lot of nuts products, or suffering from calcium or iron deficiency, or you are anaemic, it is best to reduce phytate intake. You don’t need to stop eating your favourite nuts products, just prepare your nuts, seeds and beans a little differently by activating them.



All this preparation is to make nuts easier to digest. That said, no one seemed to be sharing the benefits of activated nuts here in MALAYSIA. It does require a bit of effort, perhaps we think it is not necessary, but think about it, most traditional cultures soak and sprout nuts and grains which has been done for centuries. It is not a newly invented method, but bringing back the ancient method to this modern era.

We do prepare sell ACTIVATED NUTS for your convenience. If you wish to order, don’t hesitate to:

  1. Whatsapp us at 012-2928851
  2. DM us at @Lifehouse_wellness on Instagram
  3. Fb msg us at: Life-House-Wellness-Events-175312953275537
  4. Drop us an email at

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Cheers to great health!


One of the best things to spread on your bread first thing in the morning is a homemade nut butter. They’re indulgent and fantastically good for you. Choose good-quality, very fresh raw walnuts, almonds, hazelnuts or cashews. If you like, you can soak or sprout the nuts first. If you do this, make sure they have completely dried before processing them. Roasting the nuts first is another way to vary the flavour of your butter, giving you a deeper taste and creamier texture.

Makes 1 jar
420g nuts of your choice
Raw honey (optional)
Water (optional)

  1. Process the nuts in a food processor until you obtain a creamy paste that the blade moves smoothly through. At first you will need to stop frequently to scrape down the sides of the mixing bowl with a spatula. As the nuts are whizzing round, you can drizzle in a little raw honey or water to help turn it into an emulsified butter.
  2. Store in an airtight container in the fridge.

Adapted from  Leon Breakfast & Brunch


  3. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains”-
  4. Picincu, Andra. “What Are the Benefits of Sprouted Nuts?” Healthy Eating | SF Gate, 07 August 2018.
  5. Book: Nutritional Grail by Christopher James Clark
  6. Book: Nourishing Traditions by Sally Fallon