Fast delivery.png){kind=small}
Fair prices
An almond is a treasure trove of nutritional reserves intended to produce a new almond tree. In nature, almonds can remain dormant for a very long time, as long as the optimal conditions are not met for the almonds to germinate with the maximum chance of forming a new tree.
These dormant reserves are fixed and stored in the almond in the form of long chains:
- proteins
- lipids
- complex sugars
whose digestion is long and complex, as the body must produce digestive enzymes to break down these long chains into smaller nutrients.
In an almond, two types of substances maintain the reserves in a complex form:
- Phytic acid: it is mainly present in the skin or shell of the concerned foods. This acid has a chemical peculiarity that transforms certain ions into insoluble salts by binding to them, notably: zinc, copper, calcium, iron, magnesium & cobalt. Thus, when a food is rich in phytic acid, bioavailability is reduced, and the absorption of these minerals it contains becomes more difficult.
- Enzyme inhibitors: they act as a sort of natural preservative for the almond, soluble in water, and prevent it from degrading or germinating prematurely. These inhibitors also block the action of certain enzymes in the body that are used for digestion. Notably, trypsin, which is an enzyme responsible for proper digestion (it cuts large protein chains). This makes digestion more difficult, slower, and more uncomfortable.
However, the miracle of nature, when the almond is in the presence of water for several hours, the phytic acid and enzyme inhibitors are released into the water, and then, a true mini activation unit starts up, the enzymes come into action: proteins are broken down into amino acids, complex sugars into simple sugars, and lipids into fatty acids, all much more digestible!
To do this, simply soak your almonds overnight, allowing the activation workshop to start. Then, you should consume the activated almonds during the day, or dehydrate them to have them more readily available.
If you don't have the patience to complete this step, we have the solution: Italian-origin almonds, activated and then dehydrated at low temperature. Always within reach!
A simple gesture to make the most of your almonds, and of course, this applies to other nuts or seeds!
