Nutrition and Health AnalysisUpdated a year ago

Fermentation gives Gut Nuts superpowers! 

Compared to raw almonds, Gut Nuts are:

-More nutritious (110% more B vitamins, 1,464% more phenols, 428% more flavonoids), bioavailable, and digestible.

-Lower in sugars (93% less), anti-nutrients (41% less phytic acid), allergens, toxins, and agricultural pollutants.

-higher in prebiotics, which fuel your gut’s probiotics.

-full of postbiotics, which optimize health, including lactic acid.

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:

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 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.

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

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 University here.

What does it mean to be a post-biotic snack?

These snacks are considered post-biotic: “inanimate microorganisms and/or their components that confer a health benefit on the host.” 

The positive gut health benefits of this product are post-biotic in nature, rather than probiotic, as dehydration, even at low temperatures, kills off all living organisms. It’s how we achieve shelf stability!