• The activation of the almond seeds accelerates biochemical reactions that release the nutrient reserve and promote digestion and assimilation more efficient.
  • Nuts provide proteins, minerals and fatty acids of the highest quality. Almonds have a considerable amount of phytates, enzyme inhibitors and tannins; its activation is almost essential.
  • Natural raw almonds.
  • To activate nuts, we must start from raw and whole grains, alive, not roasted or fried.

  • They are soaked for 4 to 6 hours in warm water (40-45 °C), you can also leave them overnight, together with a spoonful of sea salt for every liter of water to act as a catalyst and help break the bonds of enzyme inhibitors.

  • Then they are strained, rinsed, and eaten immediately or kept in the refrigerator for up to three days.

  • If they are to be stored, they must be dehydrated at a low temperature to be able to keep them for a long season.