if I grind to flour seeds or nuts
(sunflower, pumpkin, almond, sesame, wheat, rice...)
and add small amount of water to that flour/paste,
wait for certain amount of time (=as for soaking) and consume
(or add flour/paste to some other liquid meal,
or milk, yogurt...) and wait for soaking time...

will this process do the same things to the seed/nut
as the soaking would do?

will enzyme inhibitors be removed or deactivated this way?

and what about alternation in nutritional content of seed?

I am aware that this way process of sprouting is impossible,
but some nuts/seeds are just fine when process of soaking
is over (sunflower, pumpkin, almond...)
(although in process of soaking, soaking water is removed)
but what if water is not removed?
(i wander if now this water contain that same inhibitors?
and altogether seed/water mixture is as it was before soaking?)

by which mechanism are this enzyme inhibitors removed when soaking?
are they simply washed and carryed out by water,
or some other way deactivated (or changed) by presence of water?
and why enzyme inhibitors are to be removed for our own good,
i.e. what are unwanted effects of inhibitors?

please help me to claryfy this.
i would like to see answers from those who really understand this process,
and from those who can somewere find,
and somehow dig this informations (internet, books...)

thanks
Rade

[by which mechanism are this enzyme inhibitors removed when soaking? ]

It starts the germination process--the little baby plant inside wakes up. The requirements for this are different for each seed but for edible seeds it's usually adequate moisture. For other seeds or bulbs, a certain time in the dark and/or cold may be required.

Grinding before soaking and then adding water will probably not work as well. But fermenting will. This is why they say that the best way to eat wheat is in a sourdough--we get best bioavailability of minerals.

Opinion:

I think you are definitely damaging the nut/seed's ability to de-activate enzyme inhibitors! It seems this is mostly a chemical process....and not a physical action one.

-I would avoid drinking, using or incorporating soak water.

-David Z. Mason

WWW.RawFoodFarm.com

it is not clear to me yet...
is it the presence of water, that which deactivate inhibitors
(and therefore consequently seed start living)
or is it when life in seed starts, that process deactivate inhibitors?
if so, why soak water is to be avoided...

and where can I find info on what seeds and nuts are
"safe to eat without any soaking" ?
(i know it is always better to soak, but i guess some are safe dormant as they are?)
some list, or something...
I'm new to living and raw...

And what are the dangers of eating raw seeds/nuts as they are (dormant) ?

I don't think that getting rid of the enzyme inhibitors are a big deal unless you are ill and your body is weak and needs all the help it can get. My guess is that more than 50% of the nuts and seeds eaten by raw fooders are NOT soaked first. It's just a pain, it might take 8 hours to soak them, and then if you want to grind them up into a powder, you have to dry them first which might take 12-14 hours.

but i guess not ALL seeds are safe in dormant state?
maybe some are more easy, so that no soaking is needed,
but some are not? (what about wheat, rye, oat...)
i'm new to living and raw, so some list or some basic info
about this would be of much help to me...