In the magnesium video, Chris describes soaking and drying almonds and pumpkin seeds to reduce phytic acid content. Is the drying necessary? For taste I understand that damp almonds are not the best, but just wondering if you could explain the significance of the low roasting.

Kelsey Kinney: Okay, so really it’s about taking out that moisture content. Because I’ll tell you a story. I did this once. I soaked some almonds and actually I think it was walnuts. I soaked some walnuts and then I put them in the oven on a really low temperature to kind of get all the moisture out. And I thought I did. They tasted great and I put them in a jar. And then like a day or two later, they started sprouting all of this black mold. So really I think it’s more about taking that moisture out so that doesn’t happen. You can certainly eat, like if you wanted to eat the damp almonds right after they were done soaking, I don’t see why not. But if you’re going to store them for any amount of time, you really have to make sure they’re dry just so that doesn’t happen.