Excellent post from Westin A. Price Foundation by Ramiel Nagel explaining the Why's and How's of soaking and dehydrating nuts, seeds, flours, rices, etc . Hint: phytic acid and enzyme inhibitors... The graph shows how much phytic acid is reduced in soaked fermented sourdough.
Definitely eat and enjoy nuts in moderation, an ounce or two (especially soaked) as long as you’re eating an otherwise nutrient-dense diet. Read more: http://www.marksdailyapple.com/nuts-and-phytic-acid/#ixzz2LiRAq1hP