Is It Safe to Drink the Soaking Water?
Whether it is safe to drink the water used for soaking dry fruits is a nuanced topic with differing opinions based on the type of fruit and how it was processed. For simple, infused water from very clean, organic dry fruits like dates, the answer can be yes. However, with many commercially processed nuts and seeds like almonds, it's generally recommended to discard the soaking water. The water can contain enzyme inhibitors, tannins, and potentially harmful contaminants that are best rinsed away.
The Importance of Washing Dry Fruits
One of the most critical steps before soaking any dried fruit or nut is to wash it thoroughly. Commercial dry fruits can contain dirt, pesticides, and other contaminants from processing and handling. Some nutrition experts advise against drinking the soaking water from commercially bought dry fruits due to the risk of impurities. To properly wash dry fruits, rinse them multiple times under cold running water or use a vinegar-water bath. A quick rinse with boiling water can also effectively remove surface contaminants before proceeding with a longer soak. This initial cleaning is crucial if you plan to use the soaking water.
Water from Soaked Raisins vs. Nuts
The safety and benefits of drinking the soaking water vary depending on the dry fruit. Raisin water, or kishmish water, is a common tonic where the raisins are boiled or soaked overnight, and the water is consumed for its purported benefits like liver detoxification and enhanced iron absorption. Dates soaked in water also release beneficial nutrients, and the resulting liquid is often consumed for better digestion. In contrast, some experts suggest discarding the soaking water for nuts like almonds, as it contains antinutrients like phytic acid and enzyme inhibitors that are meant to be rinsed away.
Benefits of Soaking Dry Fruits (and the Water)
Soaking dry fruits offers several proven benefits, some of which transfer to the water:
- Improved Digestion: Soaking softens dry fruits, making them easier to digest and gentler on the stomach. The fiber content becomes more bioavailable, which aids in bowel regularity.
- Enhanced Nutrient Absorption: The process of soaking reduces antinutrients like phytic acid and tannins, which can inhibit the absorption of minerals such as zinc, calcium, and iron.
- Increased Antioxidant Activity: Antioxidants such as flavonoids and polyphenols can become more readily available for the body to use after soaking.
- Natural Sweetener: The water from soaked dry fruits, especially raisins and dates, can acquire a natural sweetness, making it a flavorful and hydrating drink.
- Reduced Sulfites: Soaking can help leach out sulfites, preservatives that are sometimes added to dried fruits and can cause allergic reactions in sensitive individuals.
Potential Risks and Contamination
Drinking the water of soaked dry fruits is not without risks. Improper handling and preparation are the primary culprits behind potential health issues.
Contamination from Dirt and Pathogens
Dry fruits can carry dirt, bacteria like E. coli or Salmonella, and even toxins like aflatoxins from mold growth if not stored correctly. If you don't wash your dry fruits thoroughly before soaking, these contaminants can leach into the water. Soaking can, in some cases, encourage the growth of bacteria or fungi if left for too long in a warm environment. This poses a serious food safety risk.
Antinutrients and Digestive Issues
While soaking helps reduce antinutrients, some remain and are concentrated in the water. For sensitive individuals, ingesting high concentrations of these compounds can cause bloating, gas, or other digestive discomfort. In the case of almonds, the tannins in the skin that inhibit nutrient absorption are largely what is rinsed away, and consuming this water would defeat the purpose of soaking.
Comparison Table: Drinking Soaking Water by Dry Fruit Type
| Dry Fruit | General Recommendation | Primary Reason |
|---|---|---|
| Almonds | Discard Water | The water contains enzyme inhibitors and tannins that soaking is meant to remove for better digestion and nutrient absorption. |
| Walnuts | Discard Water | Soaking helps remove bitter tannins and phytic acid. The water should be discarded to remove these compounds. |
| Dates | Can Drink Water | The water is infused with nutrients and is known for its mild flavor. Soaking should not exceed 12 hours to prevent fermentation. |
| Raisins | Can Drink Water | Raisin water is a traditional tonic. The raisins are often boiled or thoroughly rinsed before soaking, and the liquid is consumed for its nutrients. |
| Dried Apricots | Can Drink Water | Soaking rehydrates the fruit and helps remove sulfites, with the infused water being safe to consume, especially after proper washing. |
| Cashews | No Soaking Needed | Cashews are already soft and lower in antinutrients, so soaking isn't required. Drinking the water is irrelevant. |
Best Practices for Safe Soaked Dry Fruit Water
For those who wish to drink the water of soaked dry fruits, following these steps can help ensure safety and maximize benefits:
- Start with Clean, High-Quality Produce: Choose organic, unsweetened, and unsulfured dry fruits whenever possible to minimize chemical exposure.
- Wash Thoroughly: Before soaking, wash the dry fruits under running water multiple times to remove surface dirt, pesticides, and other contaminants.
- Use Filtered Water: For soaking, use filtered or purified water rather than tap water to avoid adding impurities.
- Do Not Over-Soak: Avoid soaking for more than 12 hours to prevent fermentation, which can alter the taste and introduce unwanted compounds. Some dry fruits are better with shorter soaking times.
- Store Properly: If not consuming immediately, store the soaked dry fruits and water in the refrigerator to slow down bacterial growth.
- Heed Expert Advice: For certain nuts and seeds, like almonds, follow the advice of nutritionists who recommend discarding the water to get rid of enzyme inhibitors.
Conclusion
While the concept of drinking the water of soaked dry fruits is appealing due to perceived health benefits like enhanced nutrient absorption and digestion, the practice requires careful consideration. The safety and desirability of doing so depend heavily on the type of dry fruit and proper hygienic preparation. For specific fruits like raisins and dates, the infused water can be a safe, nutrient-rich beverage if the fruits are properly washed and soaked for an appropriate duration. However, for many nuts, the soaking water contains undesirable compounds that are best discarded. Ultimately, a clean process and an understanding of each dry fruit's properties are key to enjoying the benefits without the risks. As with any dietary practice, moderation is crucial.
Authoritative Link
For more detailed information on why soaking nuts and seeds is important for better digestion, visit the Walnuts, Soaking and Drying guide from Nouveau Raw, a trusted resource for raw food preparation.
