Safety of Sprouted and Fermented FoodsUpdated a year ago

Fermented Gut Nuts

There is literally no safer nut that you could eat than a fermented one. Lactic acid bacteria (LAB) fermentation is one of the oldest and safest methods of food processing and preservation known to our species.

LAB achieve sterilization more effectively than pasteurization because they wage microbial warfare on any potential pathogens. Whereas pasteurization merely wipes the slate clean, leaving it a blank slate for colonization.

The lactic acid bacteria produce bacteriocins which are antimicrobial peptides (aka natural antibiotics) against other types of bacteria. They also produce lactic acid, which makes an acidic environment that isn't hospitable to pathogens and extends shelf life.

After all that, we drain the probiotic brine and dehydrate the nuts, achieving a second kill step.

Sprouted Almond Butters

Our sprouted almond butters are also produced in a highly food safe manner, involving the use of peracetic acid as a kill step in several stages to affirm food safety, as well as a secondary dehydration kill step at the end.