We've scientifically verified the below benefits in our products for the almonds before and after fermentation, viametabolomic analysisprovided by Utah State University:
Less sugar:
-A 91% reduction in sucrose and 94% reduction in d-maltose
More B vitamins:
-714% increase in Vitamin B1
This vitamin plays a critical role in energy metabolism and the growth, development, and function of cells. Helps prevent complications in the nervous system, brain, muscles, heart, stomach, and intestines.
-119% increase in Vitamin B5
Essential nutrient and anti-oxidant. Acts as co-factor for hormone production and red blood cells, and plays a role in glucose and lipid metabolism.
-466% increase in Vitamin B9
Folate (vitamin B-9) is important in red blood cell formation and for healthy cell growth and function. The nutrient is crucial during early pregnancy to reduce the risk of birth defects of the brain and spine.
More Phytochemicals:
-179% increase in total phytochemicals
More Phenols:
-1,464% increase in total phenols
Syringic acid is a naturally occurring phenolic compound and dimethoxybenzene that is commonly found as a plant metaboliteand one type ofphenolthat our process increases. Syringic acid is studied for anti-obesity, anti-inflammatory and anti-steatotic effects via the regulation of lipid metabolic and inflammatory genes.
More Flavonoids:
Flavonoids are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans. These compounds are believed to have anti-oxidant and anti-inflammatory effects and intakes are associated with a potential decreased risk of chronic disease.
-428% increase in total flavonoids
More Quinic Acids and Quercetins:
-49% more total Quinic Acids
Caffeoylquinic acids (CQAs) are specialized plant metabolites and one type of quinic acid that our process increases. CQAs are considered beneficial for human health, mainly due to their potential anti-inflammatory and antioxidant properties.
More Catechins:
Catechins are a type of secondary metabolite providing antioxidant roles. Catechin and epicatechins are the most common forms. These compounds have been studied for their effects on blood flow regulation, especially as it relates to their intakes from green tea
-40% more Total Catechins
More Minerals:
Mineral Increase
Cr = Chromium33%Fe = Iron10%Mo = Molybdenum24%Si = Silica402%Sr = Strontium15%
Fewer anti-nutrients:
-A 41% reduction in phytic acid with fermentation
Phytic acid is the major storage form of phosphorus in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrients and reduces their bioavailability.
-A 28% reduction in oxalic acid with fermentation
Oxalate is a naturally occurring molecule found in abundance in plants and humans. We eat them in food and our bodies make them as well. Oxalates bind to calcium as they leave the body.
Find the full detailed report of our metabolomic analysis from Dr. Stephan Van Vliet PhD at Utah State Universityhere.
Expect them to shatter when you bite into them, exploding tangy, savory, and umamiflavors onto all the different flavor receptors across your tongue.
What does it mean to be a postbiotic snack?
These snacks are consideredpostbiotic:“inanimate microorganisms and/or their components that confer a health benefit on the host.”
The positive gut health benefits of this productare postbiotic in nature, rather than probiotic, as dehydration, even at low temperatures, kills off all living organisms. It’s how we achieve shelf stability!
These are perfect for crunchy snacking in whole form, adding to salads, dicinginto crusts, or ground into a meal for savory almond breads or muffins.
