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

“To die for something” is an idiom from the English language.
It means that something is irresistible.

We also have roots in Australia, where our old friend Clive Lawler perfected the fermentation of nuts in 2004 and defined the term "Activation." With this, he created the original activated nuts.

He named his nut company 2DiE4 because some of his friends, after tasting his new nut creations, exclaimed in amazement: Wowhhh, these nuts are “to die for”!

We were also very impressed with Clive's activated nuts. He shared his recipes with us, inspiring us to activate our own nuts in Europe, also under the name: 2DiE4.

In 2012, we started activating our own nuts in Bavaria.
Since then, we have continuously developed and refined the recipes.

Today, we are based with 2DiE4 Live Foods GmbH in Königsdorf, in the Bavarian Alpine foothills.

When a Japanese scientist discovered the existence of a "fifth taste," he called it Umami. It means "deliciousness" or simply "tasty." Due to their protein content, certain foods can develop this Umami flavor through slow and time-intensive cooking or fermentation.

At 2DiE4, we have perfected our activation process so that our nuts have this special flavor.

We use only the best nuts in 100% raw food quality, always organic and as regional as possible.

Hazelnuts and pumpkin seeds from Bavaria. Walnuts from Bulgaria. Pistachios and almonds from Spain. The Brazil nuts come from the Bolivian rainforest, the pecans from the Cape region of South Africa, and the cashews from the islands of Bali and Flores in Indonesia.

For the spring water and sea salt solution, we use either Croatian or Breton sea salt, depending on the nut. The water flows directly from our own on-site spring.

The raw food quality nuts are soaked for several hours in a sea salt solution, which initiates the germination process of the nut. They are then drained and placed on trays in the drying oven, where they are dried for between 24 and 48 hours, depending on the type of nut, at a maximum air temperature of 65°C. Afterward, they are sealed in airtight packaging.

Depending on the nut, two to three days

All raw nuts and seeds contain natural toxins and antinutrients. Seeds have only one purpose: to grow into trees. They protect their own fragile viability and germination potential with naturally occurring chemicals. These antinutrients, such as phytates and other enzyme inhibitors, intentionally taste bitter to protect themselves from being eaten by bacteria, insects, and humans.

The toxins and antinutrients in all seeds not only make them indigestible for humans but also bind to essential minerals and vitamins, depriving the consumer of many of the vital nutrients that nuts are rich in. When nuts are soaked, they swell and begin to sprout. At this moment, the nut releases all of its chemical defense mechanisms so it can fulfill its purpose — to grow.

Roasting may make nuts wonderfully crunchy and give them a delicious roasted flavor, but the heat would destroy the carefully awakened life within the nut.

We gently dry the nuts at an air temperature of less than 65°C. This process preserves the enzymes, proteins, and nutrients. Fermentation is only paused by the proper drying process and resumes during digestion when the nuts mix with saliva while chewing.

Certain proteins trigger allergic reactions (like gluten in wheat) because they are difficult to digest in their raw state. The 2DiE4 activation process, through its inherent enzyme activity, supports the conversion and unlocking of nutrients. All nuts are rich in plant-based proteins, minerals, and vitamins. When activated, they are even more valuable for vegans, vegetarians, and all other health-conscious people.

Sally Fallon, for example, writes in her books ("Nourishing Traditions") that for optimal health, all nuts should be pre-soaked and pre-digested in some way.

No, it is not. Soaking in salt water and subsequent drying has been known for hundreds of years. Indigenous peoples in South America already knew the benefits and used them to their advantage. This time-intensive process was then forgotten due to the efficiency mindset of industrialization.

Each package of 2DiE4 Live Foods is labeled with a best-before date of 12 months from production.

The fermentation of any food not only enhances its nutritional value and reduces toxicity but also gives it a much longer shelf life, as the elements that could become rancid or spoil are positively transformed.

2DiE4 activated nuts should be stored in an airtight container, between 12 and 21°C, and protected from sunlight.

People who have not yet tried 2DiE4 activated nuts might be inclined to compare them to regular nuts, as they look similar. Nothing could be further from the truth. The price may initially seem a bit ambitious.

Once one understands the significant health benefits and the time-intensive process behind producing the final product, they begin to appreciate the true value of activated nuts. And after tasting them, they will never want to miss the 2DiE4 flavor and crunch again!

Yes, since November 1, 2022, we have been delivering to Switzerland!

The high demand for our activated nuts has prompted us to finally start delivering to Switzerland, despite the relatively high shipping costs.