Activated nuts are much more healthy, nutritious and
lighter on your digestive system!
Activating nuts involves soaking them in water (with sea salt) for 8 hours (or up to 24 ours)
and dehydrating below 46 °C for a further 12-24 hours until dry and crispy.
Pili nuts are essentially the seeds of a Pili tree. When you soak the seeds in water it activates the germination or sprouting process. The raw nut in its dormant form becomes activated with enough 'life force' to be able to
grow into a tree under the right conditions. Raw nuts and seeds are living foods
that just need a little push to make their incredible nutrition available.
What does activation do?
Neutralises Phytic Acid
Nuts and seeds contain phytic acid.
Phytic acid binds to important minerals
found in pili nuts such as zinc, iron, magnesium, calcium and manganese in the digestive tract, making them unavailable. When we consume
foods with phytic acid, our ability to
absorb the full benefits of these
minerals is compromised.
De-Activated Enzyme Inhibitors
Nuts and seeds contain enzyme
inhibitors that prevent the seed from
sprouting prematurely while waiting for the perfect conditions (warmth and moisture) to germinate. These enzyme inhibitors force
the human digestive system to work
much harder and can cause
discomfort and bloating.
Releases Toxic Substances
Nature's defence mechanism for
nuts includes toxic substances (found
for example as a bitter aftertaste) that can be naturally removed by soaking. These toxic substances include enzyme inhibitors, phytic acid, tannis and goitrogens. Soaking nuts
will also encourage the production
of beneficial enzymes.