One of the possible risks associated with eating seeds and nuts raw is contamination from pathological microorganisms. This is probably one of the reasons why people would prefer the typical commercial variety of such products. But these are more often than not roasted.

There is a distinction between pasteurization and roasting. The former uses adequate temperature that can effectively kill dangerous bacteria. The latter basically cooks the seeds and nuts in high heat. It is this prolonged exposure to high temperature that can reduce the nutritional benefits of seeds and nuts.

Continue reading to find out the negative effects of roasted seeds and nuts (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice). Continue reading →