Why Sprouted?Updated a year ago

It takes 30 days for almonds to truly sprout (wow!). As such, "sprout" is a tricky term, as we do not actually take the almonds all the way to leaf stage. But we do activate the enzymatic processes of life in our 12-24 hour soak period, which makes the seed more living than un-soaked almonds. 

All products which are labeled as "sprouted", whether sprouted almond butters or other nuts, seeds, grains, and beans, are not truly sprouted, biologically speaking. These products could better be described as activated, or soaked and dehydrated. This kind of shortened sprouting process makes our almonds sweeter, more digestible, and more nutritious. Research-backed health benefits shows that sprouting also increases the polyphenol content of the almonds, boosting antioxidant activity. And there is research showing that this kind of process does not in fact decrease beneficial phytic acid, as some companies claim. 

Here at Philosopher Foods we sprout our almonds by soaking them for 12 - 24 hours in filtered RO and carbon block water with added salt, which is changed several times during this process.