The Herbalist Moringa- 60’s

Our Raw activated cacao granola made with simple, real food ingredients. Dehydrated for 11 hours at 45 degrees Celsius to maintain it's raw nutritional integrity. The basic premise is that developing or activating nuts and seeds store their energy and nutrients as phytic acid, and that's what it uses as fuel during periods of rapid growth, such as germination. Enzyme inhibitors stave that off, but along with phytic acid, they're not super compatible with the human digestive system which then doesn't receive the full payload of nutrients. The nuts and seeds are covered in filtered water for several hours, depending on the kind, then roasted at a low temperature until they are dehydrated. The effect of this process is a food that's much easier for the body to benefit from, because there's no barrier to nutrient absorption.