Advocates of ‘activated’ almonds claim that raw almonds contain certain phytochemicals that prevent your body from receiving the full benefit of the nutrients almonds contain. The activation process requires almonds to be soaked in water for a period of 12 hours. Advocates believe this deactivates the enzyme inhibitors and brings the nut to life. Once the almonds have been soaked, they are then dehydrated at low temperatures (40 degrees) over a 24-hour period. Dehydrated almonds have a similar flavour and texture to roasted almonds.