Certified Organic Raw Unpasteurized Sprouted California Almond butter - 8 oz.
Certified Organic Raw Unpasteurized Sprouted California Almond Butter - 8 oz. Ingredients: Certified Organic Raw Unpasteurized Sprouted California almonds We are a family run business and purchase our almonds from a nearby California farmer who grows organic non gmo almonds that are NOT subjected to the pasteurization process. Sprouting ProcessSprouted almonds are packed with nutrients and easy to digest. My sprouting process involves soaking the almonds for 8 hours causing them to begin to germinate. The almonds are then rinsed with filtered water and allowed to soak an additional 8 hours. The almonds are rinsed a second time with filtered water, removed from the solution and slowly dried at a very low temperature with low humidity for up to 36 hours. Because these nuts have undergone a germination process, they must be stored at refrigerator or freezer conditions until ready for consumption. Please allow 3-5 days after purchasing for shipping. Pasteurized vs. UnpasteurizedPasteurization kills off the enzymes needed for nuts to naturally “reproduce" and as a result causes the almonds to be un-sproutable. In 2007, the USDA mandated that all almonds be pasteurized to prevent salmonella (there was an outbreak and some deaths that tied back to almonds). Almonds can be steam pasteurized or fumigated with propylene oxide gas (POP). POP is a know genotoxin (gene-disrupting) and carcinogen (cancer-causing), yet that doesn’t stop the USDA from allowing it. More times than not, the pasteurization process will yield almonds un-sproutable, due to killing off the enzymes needed for the nuts to naturally “reproduce.” There is no regulation stopping companies who pasteurize from claiming “raw” on the package as long as they are not roasted. Unpasteurized almonds are available in Europe or from local farmers. Benefits Improved Mineral AbsorptionNuts are a rich source of protein, omega-3 fatty acids, fiber, vitamins B and E, and the minerals magnesium, calcium, copper, selenium, zinc and iron. Nuts also contain phytic acid, an anti-nutrient present in the bran of nuts and seeds that binds with minerals (especially calcium, iron, copper, zinc and magnesium) and prevents their absorption. Sprouting neutralizes some phytic acid, thus improving mineral absorption. Removal of Enzyme InhibitorsNuts also contain enzyme inhibitors, which block or denature metabolic and digestive enzymes. Pepsin, which breaks down protein in the stomach, and trypsin, which breaks down protein in the small intestine, are two enzymes that can be inhibited by the phytates present in raw nuts. Amylase, an enzyme that breaks down starches, is also inhibited by phytates. Sprouting removes some of these inhibitors and improves overall nut digestion. Happy healthy snacking! We support local farmers
Specifications
| All Returns Accepted | ReturnsNotAccepted |
| Country/Region Of Manufacture | United States |
| Product | Baking Nut & Seed |
| Allergens | Tree Nuts |
| Serving Size | 1 oz |
| Type | Nut butter |
| Size | 8 oz. |
| Nut Type | Almonds |
| Brand | Organic Garden |
Certified Organic Raw Unpasteurized Sprouted California Almond Butter – 8 oz. Ingredients: Certified Organic Raw Unpasteurized Sprouted California almonds We are a family run business and purchase our almonds from a nearby California farmer who grows organic non gmo almonds that are NOT subjected to the pasteurization process. Sprouting ProcessSprouted almonds are packed with nutrients and easy to digest. My sprouting process involves soaking the almonds for 8 hours causing them to begin to germinate. The almonds are then rinsed with filtered water and allowed to soak an additional 8 hours. The almonds are rinsed a second time with filtered water, removed from the solution and slowly dried at a very low temperature with low humidity for up to 36 hours. Because these nuts have undergone a germination process, they must be stored at refrigerator or freezer conditions until ready for consumption. Please allow 3-5 days after purchasing for shipping. Pasteurized vs. UnpasteurizedPasteurization kills off the enzymes needed for nuts to naturally “reproduce” and as a result causes the almonds to be un-sproutable. In 2007, the USDA mandated that all almonds be pasteurized to prevent salmonella (there was an outbreak and some deaths that tied back to almonds). Almonds can be steam pasteurized or fumigated with propylene oxide gas (POP). POP is a know genotoxin (gene-disrupting) and carcinogen (cancer-causing), yet that doesn’t stop the USDA from allowing it. More times than not, the pasteurization process will yield almonds un-sproutable, due to killing off the enzymes needed for the nuts to naturally “reproduce.” There is no regulation stopping companies who pasteurize from claiming “raw” on the package as long as they are not roasted. Unpasteurized almonds are available in Europe or from local farmers. Benefits Improved Mineral AbsorptionNuts are a rich source of protein, omega-3 fatty acids, fiber, vitamins B and E, and the minerals magnesium, calcium, copper, selenium, zinc and iron. Nuts also contain phytic acid, an anti-nutrient present in the bran of nuts and seeds that binds with minerals (especially calcium, iron, copper, zinc and magnesium) and prevents their absorption. Sprouting neutralizes some phytic acid, thus improving mineral absorption. Removal of Enzyme InhibitorsNuts also contain enzyme inhibitors, which block or denature metabolic and digestive enzymes. Pepsin, which breaks down protein in the stomach, and trypsin, which breaks down protein in the small intestine, are two enzymes that can be inhibited by the phytates present in raw nuts. Amylase, an enzyme that breaks down starches, is also inhibited by phytates. Sprouting removes some of these inhibitors and improves overall nut digestion. Happy healthy snacking! We support local farmers
