Why Activated?

Inspired by nature, and ancient Aztec traditions we long-soak our organic nuts and seeds in a filtered saline solution, breaking down nutritional inhibitors and increasing the bio-availability of the range of nutrients available in each nut. Nuts and seeds both contain protective compounds such as enzyme inhibitors, phytates (phytic acid), and tannins. These compounds are present to protect them until the right growing conditions are available.

After long soaking our nuts or seeds between 12-48 hours with intermittent rinses we then slowly dry them below 47’c to ensure gentle preservation of the NUT-rition and a crunchy texture. Throughout this whole process we use a 7 stage water filter system and Glacial spring salt to activate our nuts and seeds to ensure highest purity!

We were originally inspired by examples of activation in nature, and ancient cultures. Who both instinctively knew all this and used seawater and the sun to break down these nutritional inhibitors without damaging the nuts’ and seeds’ nutritional fats and proteins.
The Aztecs were known to soak pumpkin seeds in sea water before sun drying them, another example are the aboriginal people who would prepare macadamia nuts in a similar way.

What are enzyme inhibitors, phytates (phytic acid), tannins, and why may they be best avoided for some?

There are several protective compounds that both nuts and seeds use to ensure they’re maintained in an optimal state until the opportunity to germinate occurs. This puts a barrier up against animals and insects that are seeking to eat them before they have a chance to sprout.

Most commonly found in nuts and seeds are protease inhibitors, which can block enzyme function. Nuts and seeds will not break down into their simplest amino acid forms during digestion when protein inhibitors are present, such as those in un-activated nuts. Tannins can also inhibit enzyme function, they too bind to protease. β-glucosidase is an enzyme that helps to break down carbohydrates, tannins can attach to this enzyme and potentially hinder its activity to function.

What is phytic acid?

Phytic acid is a form of phosphate that can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract. This combination can hinder the absorption of these nutrients, meaning the rich nutritional content of certain foods is unable to be accessed by our digestive system.

Examples of nut Activation in nature

Just like us, squirrels need to contend with noxious tannins in the form of acorns. The Native American people figured out ways to remove tannins from acorns. Acorns helped them to survive through long winters just as squirrels. Many animals can tolerate tannins better than humans can, but these animals also have ways to reduce the tannins. Squirrels bury about 60% of the acorns they collect from black and red oaks. Months of rain and snow then wash away the tannins. Using their incredible memory maps, squirrels return later to collect their “prepared” acorns. Both squirrel and oak benefit from this cycle, on average squirrels leave up to 75% of their acorns behind, these grow into the great oak forests of today