FAQ - Everything you want to know about activated 2DiE4 nuts

Activated nuts are nuts that have been refined through soaking and fermentation to make their nutrients more bioavailable.

The 2DiE4 activation process in 3 steps:

• 1. Soaking (fermentation): The organic nuts bathe for several hours in a special spring-water and sea-salt solution. This reduces inhibitory substances such as phytic acid and initiates the germination process.
• 2. Activation: As the nuts swell, they come to life, enzymes become active and their natural umami flavour begins to develop.
• 3. Gentle drying: The nuts are dried for 24 to 48 hours at low temperatures, raw-food standard, to create their signature crunch without damaging the nutrients.

The primary reason for activating nuts is the reduction of antinutrients such as phytic acid.

In nature, nuts protect themselves from being eaten by storing these compounds. For humans, they come with two drawbacks:

• They make nuts harder to digest, causing bloating and a feeling of fullness.
• They bind valuable minerals such as iron, zinc and magnesium, preventing the body from absorbing them.

The advantage: Through our activation process these natural defence mechanisms are reduced. The nut becomes more digestible and your body can fully absorb its vitamins and minerals, resulting in high bioavailability.

Umami is known as the “fifth taste” alongside sweet, sour, salty and bitter, and translates to “delicious” or “savory”.

This flavour develops naturally in our nuts through fermentation. Similar to aged cheese or sourdough, proteins break down during the long soaking process in salted water. The result is an exceptionally rich and nutty aroma without any artificial flavour enhancers.

Many nuts in supermarkets are roasted. This creates crunch, but the high temperatures, often above 150°C, destroy heat-sensitive vitamins and healthy fats.

The 2DiE4 difference:
We do not roast our nuts, we dry them gently at air temperatures below 65°C.

• Nutrients: They remain intact, raw-food quality.
• Enzymes: They remain active.
• Digestion: Fermentation is only paused during drying and continues as you chew.

At first glance, our nuts may seem more expensive than standard products. The reason lies in the significant effort we invest in quality:

• Time factor: Industrial roasting takes minutes. Our refinement process takes 3 to 4 days.
• Handcraft: We refine everything in our own Bavarian manufactory.
• Organic raw materials: We use only certified organic nuts of the highest grade.
• Energy: Slow drying requires far more energy than fast roasting.

Once you taste and feel the difference, including the absence of bloating, you understand the true value.

Shelf life: Each pack has a shelf life of 12 months from production. Thanks to the fermentation and sea salt, the nuts are naturally preserved and do not turn rancid as quickly as conventional nuts.

Storage:

• Keep airtight.
• Store in a cool and dark place between 12°C and 21°C.
• Protect from direct sunlight.

We place great importance on short transport routes and premium organic quality. Our countries of origin:

• Germany, Bavaria: Hazelnuts, pumpkin seeds, farm-grown production.
• Europe: Walnuts from Bulgaria, pistachios and almonds from Spain.
• Worldwide, fair trade: Brazil nuts from Bolivia, wild-harvested, pecans from South Africa, cashews from Indonesia.

For activation, we use pure spring water from our own on-site source and high-quality sea salt from Croatia or Brittany.

Yes, all our nuts are vegan, gluten-free and free from artificial additives.

For allergy-sensitive individuals: During the activation process, hard-to-digest proteins and enzyme inhibitors are reduced. Many people who struggle with raw nuts can enjoy our activated nuts without any issues. (Note: In cases of a true nut allergy, please still exercise caution and consult a doctor.)

Yes, we ship to Switzerland.
Since November 2022, we have been sending our activated nuts directly to customers in Switzerland despite the customs hurdles.

We also deliver to Germany, Austria and most parts of the EU.

The name is a tribute to Clive Lawler, the Australian pioneer of nut activation.

The English expression "It's to die for" means that something is irresistibly delicious, so good you would die for it.
That is exactly what friends exclaimed when they tasted Clive’s first activated nuts. We continue this tradition in Europe with nuts that taste truly “divine”.

We are a company based in the Bavarian Alpine foothills, in Königsdorf. Since 2012 we have refined the original Australian recipes and produce our activated nuts right here in Bavaria. We stand for “Live Foods”, meaning vibrant, living foods full of enzymes and energy.

Quality takes time, slow food. The entire process from soaking to final drying takes two to three days depending on the type of nut.

No, it is ancient knowledge. Indigenous cultures such as the Aborigines and Aztecs soaked their nuts and seeds in water centuries ago to make them more digestible. We have simply revived this traditional wisdom and perfected it for modern enjoyment.