Activated nuts are effectively fermented, germinated or sprouted nuts. In nature nuts experience being soaked in rainwater which triggers their germination process. The dormant nuts awakens with enough power to create a whole tree!
Nature’s defence mechanism for nuts and grains includes nutritional inhibitors and toxic substances (found for example as the bitter aftertaste of walnuts) that can be naturally removed by soaking.
These toxic substances include enzyme inhibitors, phytates (phytic acid), polyphenols (tannins) and goitrogens. Soaking nuts in warm water will neutralize these enzyme inhibitors and also encourage the production of beneficial enzymes. In turn these enzymes can increase vitamins, especially B vitamins.
Inspired by nature and the ancient Aztec practice of soaking nuts in seawater, we long-soak nuts in a natural solution. Then we slowly dehydrate the nuts at below 47 °c ensuring gentle preservation of the nutrients and a crunchy texture. Activated nuts are remarkably less bitter, taste sweeter, deliciously more-ish and feel lighter in your digestive system.