Is activating a vital step?
A RECENT trend is ‘activating’ grains, nuts and seeds by soaking them for 10—12 hours to start the germination process and reduce the impact of phytates on the absorption of minerals.
Phytates are the salts of phytic acid (myo-inositol-hexakis dihydrogen phosphate or inositol hexaphosphate). This is a storage compound which contains calcium, magnesium and phosphate and is found in plant seeds.
During germination, phytates are broken down by phytase enzymes and the minerals released are used by the plant for the developing shoot and root. 1