Nuts and seeds have high enzyme inhibitors and phytic acid on their outer layers which naturally protects them. When we then eat them, the phytic acid can bind with calcium, copper, magnesium and zinc and prevent them from being absorbed. In nature, when the nut or seed matures and they get wet, germination can proceed. When this happens nature takes over and naturally breaks down these enzymes so that the germination can take place and another plant will grow.
When we soak them first, mimicking nature, this process breaks down the enzymes and the phytic acid which allows for easier digestion. The nuts and seeds swell and it also intensifies the natural bacteria and vitamins especially B vitamins.
After the soaking process is completed, the nuts and seeds are dehydrated at low temperatures to complete the process. At this stage the nuts and seeds are super crunchy, nutritional and easy to digest.
Pistachios are the oldest nut that were frequently used around the world. Native to Asia, pistachios are now commonly grown in Australia, Turkey, China and the USA. The pistachio tree can take up to 10 to 12 years to yield its first crop and it produces nuts all year round as it is not seasonal.
They contain the least amount of fat of all other nuts and the most protein, they also have zero amount of sodium. Contains trace minerals of iron, magnesium, copper zinc and potassium. They are also full of antioxidants that can boost your immune system.
Eating pistachios are said to help with lowering cholesterol, blood pressure, weight and improve digestion. They are best eaten raw - shelled or unshelled than the salted or sweetened varieties.
How to use:
Sprinkle over salads, pasta, rice, curries. Add to smoothie bowls, Acai bowls, yogurt, Chia pots and smoothies. Ready to just eat straight out of the packet.
All 2die4 nuts and seeds are soaked and dehydrated at low temperatures to retain the nutrient content.
Pistachios, Celtic Salt, Water
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