Bio-activation is our unique process that transforms nuts and seeds into the pure, nutritious foods that ancient civilisations thrived on. We achieve maximum purity, flavour and nourishment through meticulous and extensive preparation: soaking, germinating, peeling and cooking. These thousand-year-old techniques have withstood the test of time and the rigours of modern science. Welcome to a new generation of nourishment and flavour.
What does Bio-activation do?
Bio-activation removes toxins such as anti-nutrients, mycotoxins, heavy metals and other impurities from nuts and seeds. As a result, it purifies, amplifies, and increases the minerals, vitamins and protein you can absorb.
What are anti-nutrients?
Anti-nutrients are natural protective compounds found in raw and cooked nuts and seeds. They bind to vitamins, minerals and proteins, preventing their absorption or inhibiting enzymes required for digestion. Common anti-nutrients include phytic acid, lectins, oxalates and enzyme inhibitors.
Fact: Countries that rely on beans, grains, nuts and seeds as primary sources of nutrients are commonly deficient in zinc, iron and magnesium.
What are mycotoxins?
Mycotoxins are naturally occurring substances produced by the fungi Aspergillus, Fusarium, and Penicillium. Eight of the 300 mycotoxins identified are consistently found in the food chain and pose serious health risks worldwide.
Aflatoxins are the most common toxic mycotoxin found in food, such as in peanuts, nuts, beans, grains, dried fruits and spices. The International Agency for Research on Cancer (IARC) has classified aflatoxins as class 1 carcinogens for humans.
Fact: One tablespoon of peanut butter can contain 57% of an adult’s and 130% of infants/toddlers’ daily safety limit for aflatoxins.
What are heavy metals?
Heavy metals are natural elements that can contaminate all aspects of organic and non-organic agriculture. Mercury, lead, arsenic, cadmium, aluminium, nickel, uranium and thallium are common heavy metals that can accumulate inside the body, causing chronic or acute disease.
Fact: Brown rice can accumulate high amounts of arsenic.
The result of Bio-activition
Based on the latest scientific research, bio-activated foods are much lower in phytic acid, enzyme inhibitors, tannins and lectins. This implies that our products have a greater nutrient bioavailability for minerals, vitamins and protein compared to regular and raw nut butter varieties.
What are the downsides?
Due to the low-temperature baking, heat-sensitive nutrients such as vitamin C will be lower. However, the massive increase in anti-oxidant power and the bio-availability of all other minerals, vitamins and macronutrients makes this a small compromise. Plus, most nuts, legumes and grains are not known for their high vitamin C content.