Cooking nuts leads to a breakdown of their proteins and enzymes. Thus, scientists have tested for the potentially harmful levels of acrylamide, a possibly threatening byproduct of the amino acid asparagine, in roasted nuts such as almonds and hazelnuts. The research concluded that nuts containing high levels of asparagine released the cancerous chemical compound more than those lacking the amino acid after exposure to high temperatures.
So what’s the answer?
The bottom line is that between raw, roasted, and pre-sprouted nuts, pre-sprouted nuts come out on top as retain their delicious flavor while also preserving and enhancing their many health benefits.