Through the ancient art of fermentation, nutrients such as proteins and carbohydrates -- which can be difficult for some people to digest -- are enzymatically converted to a pre-digested state, leaving that food nutritionally enhanced, eminently digestible (pre-digested), very tasty and naturally preserved.
What's the deal with activated nuts?
Anti-nutrients, such as phytic acid, as well as enzyme suppressors including amylase inhibitors, oxalic acid, tannins and several others, are part of a plant’s own immune system.
As such, they fulfil various functions. Some act as natural preservatives, preventing the harvested food from rotting quickly by thwarting bacterial, insect and other forms of predation. Others protect the seed’s ability to germinate, and so on
How are they activated?
have been long soaked in a uniquely developed natural solution, where the proliferating enzyme environment sets about its brilliant work.
A simple procedure, yet promoting such a profound change - the dormant seed has been both activated and cleaned up.
The nut swells and various beneficial bacteria, which naturally inhabit the surface of all raw foods, multiply. Presto! Fermentation is happening.
are crunchy, super tasty and easy to digest. They are alive, and not at all ta on the body.