Fermented Organic Almonds* (Ancient Seabed Salt, Probiotic Cultures**)
Contains: Tree nuts (Almonds).
*Regenerative Organic Certified
**Select strains of non-GMO, vegan, and dairy-free cultures.
Refrigeration not necessary. Shelf stable for at least 18 months from date of production stamped on jar.
Introducing a savory and postbiotic snack nut!
We’re taking almonds where they’ve never been before by fermenting them into a savory and crispy snack nut! Introducing Gut Nuts™, the world’s first fermented and dehydrated almonds.
Expect sour, salty, and umami flavor notes. No more naturally sweet almonds here! Also expect them to shatter when you bite into them, exploding these flavors onto all the different flavor receptors across your tongue.
These are perfect for crunchy snacking in whole form, adding to salads, dicing into crusts, or ground into a meal for savory almond breads or muffins. Be sure to allow the almonds to touch all parts of your tongue to reach all your different flavor receptors!
In our patent-pending process, we lacto-ferment organic almonds to reach the perfect level of acidity and sourness.
Then, we dehydrate the almonds at the lowest possible temperature to dry them out, creating an extremely crunchy shelf-stable snack nut that pops in both flavor and texture.
THE FIFTH TASTE: Savory/umami is a key flavor in diet as one of the five basic tastes (sweet, salty, sour, bitter and savory/umami) that is not well represented in the American palate, especially in snacks, which are dominated by sweet and/or salty. Various health imbalances can occur by lacking or exceeding any one of the five basic tastes.
What are the health benefits of fermented almonds?
We've scientifically verified the below benefits in our products for the almonds before and after fermentation, via metabolomic analysis provided by Utah State University:
-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.
-179% increase in total phytochemicals
-1,464% increase in total phenols
Syringic acid is a naturally occurring phenolic compound and dimethoxybenzene that is commonly found as a plant metabolite and one type of phenol that 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.
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.
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
|Cr = Chromium
|Fe = Iron
|Mo = Molybdenum
|Si = Silica
|Sr = Strontium
-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.
What does it mean to be a postbiotic snack?
There are other potential health benefits we plan to study as well. For example, these snacks are likely considered postbiotic: “inanimate microorganisms and/or their components that confer a health benefit on the host.”
It’s likely that many of the positive gut health benefits of this product will be postbiotic in nature, rather than probiotic, as dehydration, even at low temperatures, will kill off most if not all living organisms. It’s how we achieve shelf stability! Again, testing will tell.
Looking for live probiotic foods? Head over to the Gut Nuts fermented almond brine page, where we sell the medium in which we ferment our almonds as a refreshing probiotic tonic!
In general, fermenting foods increases the nutrient content and the bioavailability of nutrients, decreases anti-nutrients (phytic acid, lectins, oxalic acid, tannins), toxins (heavy metals and mycotoxins), and agricultural pollutants (glyphosate and other herbicides, pesticides, fungicides, and fumigants). We plan to study all of this before and after fermentation in our products.
Glyphosate, for example, is reduced by 65% in sauerkraut compared to pre-fermentation levels on the cabbage according to one lab we talked to.
"These are the best almonds I have ever tasted." - Whitney
"These are going to revolutionize the world." - Tobi
"I LOVE the Gut Nuts!! Like head over heels. The flavor and the texture are a 10. I really think you've got an amazing product. I would love to help you blow them up! I'm eating your nuts right now I can't stop. They're addictive!" - Kathryn Lukas, founder of Farmhouse Culture