The Science Behind Ancestral Superfoods
INTRODUCTION
Bioavailability is Essential
Navigating healthy food can seem simple: check the label, count the nutrients. The reality is far more complex.
You can have food that is packed with your daily recommendations, but if your body cannot absorb those nutrients, then you’re missing out.
Scientists call this bioavailability, and it's the single most important factor that separates ordinary food from genuinely functional food.
Ancestral Superfoods sits at the crossroads of ancestral food wisdom and cutting-edge biotechnology.
Every product goes through our precision sprouting (germination) and fermentation processes developed with scientific partners at the Bulgarian Academy of Sciences. These are documented biological transformations.
We’re here to show you why this matters for your health.
The Secret of Hidden Nutrients
WHY RAW SEEDS WORK AGAINST YOU
Seeds are evolutionary masterpieces, but they weren't designed to feed us. They're reproductive capsules built to survive, not to be digested. To protect themselves, plants evolved a sophisticated chemical defence system called antinutrients.
When you eat raw or standard processed seeds and grains, these compounds actively work against your digestion.
Phytic Acid - The Mineral Thief
Phytic acid (found in grains, legumes, nuts, and seeds) is often called an "anti-nutrient" because it binds to certain minerals in the digestive tract and forms compounds your body can't absorb well.
4 Key Minerals Affected:
- Iron – needed for carrying oxygen in the blood. Phytic acid locks it up as "iron phytate," so there is less absorption. It can contribute to anaemia and fatigue.
- Zinc – phytic acid binds zinc especially strongly. Zinc supports immune function, hormone regulation, and skin health.
- Calcium – important for bone strength and muscle function. Phytic acid forms calcium-phytate complexes, reducing what's available for bones and muscles.
- Magnesium – involved in nerve function and metabolism. This impact is worse in high-fibre diets.
Hurrell & Egli (2010) found that phytate is the single most important inhibitor of iron absorption from plant foods, with even small amounts reducing absorption by up to 50%. "Iron bioavailability and dietary reference values," American Journal of Clinical Nutrition.
PMID: 20200263 | Published: 2010 | American Journal of Clinical Nutrition
Enzyme Inhibitors — The Digestion Blockers
Seeds contain proteins specifically designed to shut down the digestive enzymes of anything trying to eat them, including our human enzymes.
Protease inhibitors (found in soy, peas, grains) block trypsin and chymotrypsin, which break protein into amino acids. The inhibitor prevents real proteins from being broken down.
When the undigested protein fragments reach the large intestine, where bacteria ferment them, it starts producing gas (ammonia, hydrogen sulphide), which contributes to bloating and discomfort.
The body responds by overworking the pancreas to compensate, creating unnecessary metabolic stress.
Amylase inhibitors block starch digestion by alpha-amylase. When starch isn't digested in the small intestine, it ferments in the colon. This is another source of bloating and reduced energy from food.
Liener (1994) demonstrated that trypsin inhibitors in raw legumes and grains reduce protein digestibility by 10–50% and cause measurable pancreatic stress when consumed regularly. "Implications of antinutritional components in soybean foods," Critical Reviews in Food Science and Nutrition.
PMID: 8197787 | Published: 1994 | Critical Reviews in Food Science and Nutrition
Lectins — The Gut Irritants
Rice bran contains a type of fibre called arabinoxylan. It's part of the tough plant cell wall, and in its raw, natural state, your body struggles to break it down.
Fermentation changes that. Microbes involved in fermentation produce enzymes (called xylanases) that act like scissors, chopping the long arabinoxylan fibres into much smaller pieces. These smaller pieces are called AXOS (arabinoxylan oligosaccharides).
Unlike the original raw fibre, these smaller AXOS pieces are biologically active. This is important for the immune system. They travel to patches of immune tissue in the gut (called Peyer's patches) and "switch on" key immune cells. Specifically, natural killer (NK) cells and macrophages, which are your body's frontline defenders against viruses and infections. Research has also found that AXOS boosts production of interferon-gamma, a signalling molecule that helps coordinate the immune response.
In short: raw rice bran fibre does little on its own, but fermenting it breaks the fibre into smaller fragments that actively help stimulate and strengthen immune defences.
Mendis et al. (2016) reviewed clinical evidence showing that arabinoxylan oligosaccharides (AXOS) derived from fermented grain bran significantly stimulate NK cell activity and IFN-γ production, strengthening the immune system's first line of defence. "Arabinoxylans, gut microbiota and immunity," Carbohydrate Polymers.
PMID: 27215284 | Published: 2016 | Carbohydrate Polymers
Phytic acid (found in grains, legumes, nuts, and seeds) is often called an "anti-nutrient" because it binds to certain minerals in the digestive tract and forms compounds your body can't absorb well.
4 Key Minerals Affected:
- Iron – needed for carrying oxygen in the blood. Phytic acid locks it up as "iron phytate," so there is less absorption. It can contribute to anaemia and fatigue.
- Zinc – phytic acid binds zinc especially strongly. Zinc supports immune function, hormone regulation, and skin health.
- Calcium – important for bone strength and muscle function. Phytic acid forms calcium-phytate complexes, reducing what's available for bones and muscles.
- Magnesium – involved in nerve function and metabolism. This impact is worse in high-fibre diets.
Hurrell & Egli (2010) found that phytate is the single most important inhibitor of iron absorption from plant foods, with even small amounts reducing absorption by up to 50%. "Iron bioavailability and dietary reference values," American Journal of Clinical Nutrition.
PMID: 20200263 | Published: 2010 | American Journal of Clinical Nutrition
Seeds contain proteins specifically designed to shut down the digestive enzymes of anything trying to eat them, including our human enzymes.
Protease inhibitors (found in soy, peas, grains) block trypsin and chymotrypsin, which break protein into amino acids. The inhibitor prevents real proteins from being broken down.
When the undigested protein fragments reach the large intestine, where bacteria ferment them, it starts producing gas (ammonia, hydrogen sulphide), which contributes to bloating and discomfort.
The body responds by overworking the pancreas to compensate, creating unnecessary metabolic stress.
Amylase inhibitors block starch digestion by alpha-amylase. When starch isn't digested in the small intestine, it ferments in the colon. This is another source of bloating and reduced energy from food.
Liener (1994) demonstrated that trypsin inhibitors in raw legumes and grains reduce protein digestibility by 10–50% and cause measurable pancreatic stress when consumed regularly. "Implications of antinutritional components in soybean foods," Critical Reviews in Food Science and Nutrition.
PMID: 8197787 | Published: 1994 | Critical Reviews in Food Science and Nutrition
Rice bran contains a type of fibre called arabinoxylan. It's part of the tough plant cell wall, and in its raw, natural state, your body struggles to break it down.
Fermentation changes that. Microbes involved in fermentation produce enzymes (called xylanases) that act like scissors, chopping the long arabinoxylan fibres into much smaller pieces. These smaller pieces are called AXOS (arabinoxylan oligosaccharides).
Unlike the original raw fibre, these smaller AXOS pieces are biologically active. This is important for the immune system. They travel to patches of immune tissue in the gut (called Peyer's patches) and "switch on" key immune cells. Specifically, natural killer (NK) cells and macrophages, which are your body's frontline defenders against viruses and infections. Research has also found that AXOS boosts production of interferon-gamma, a signalling molecule that helps coordinate the immune response.
In short: raw rice bran fibre does little on its own, but fermenting it breaks the fibre into smaller fragments that actively help stimulate and strengthen immune defences.
Mendis et al. (2016) reviewed clinical evidence showing that arabinoxylan oligosaccharides (AXOS) derived from fermented grain bran significantly stimulate NK cell activity and IFN-γ production, strengthening the immune system's first line of defence. "Arabinoxylans, gut microbiota and immunity," Carbohydrate Polymers.
PMID: 27215284 | Published: 2016 | Carbohydrate Polymers
SPROUTING — WAKING UP THE SEED
Sprouting is more than soaking in water. At Ancestral Superfoods, it's a precisely controlled biotechnological process that works with the seed's own hormonal system. This process accesses the full nutritional potential.
When a seed sprouts, it shifts from "storage mode" to "growth mode." This triggers a cascade of enzymatic activity that transforms the seed's chemistry. It breaks down the antinutrients that were blocking your access to its nutrients.
The Three Phases of Germination
Phase 1 - Soaking up water: A seed is bone-dry inside. The moment it touches water, it soaks it up and swells up. The cell membranes and internal structures repair themselves to become functional again. This is the physical kickstart that gets everything else going.
Phase 2 - Biological wake-up: Once hydrated, the seed's internal chemistry shifts. Two hormones are in a tug-of-war:
- Abscisic acid (ABA) - the hormone that keeps the seed asleep/dormant starts to break down.
- Gibberellins (GA) - the "grow now" hormones spike and travel to a specific part of the seed (the aleurone layer) where they turn on genes that produce powerful digestive enzymes.
Phase 3 - Breaking down reserves: With enzymes activated (amylases, proteases, lipases, phytases), the seed starts breaking down its stored starch, protein, and phytate reserves into simpler, usable pieces to fuel root growth.
Nutritionally, it is Phase 3 which you need to achieve high levels of absorption.
Gupta & Bains (2006) documented that germination triggers a hormonal cascade — abscisic acid declines while gibberellins surge — activating the full hydrolytic enzyme system that transforms seed nutrient reserves into bioavailable forms. "Germination induced changes in the biochemical composition," Journal of Food Science.
PMID: 16704422 | Published: 2006 | Journal of Food Science
Phytase Activation — Unlocking the Minerals
Switching on the enzyme called phytase is the most nutritionally important part of the sprouting process. Think of it as the natural reversal of phytic acid. This is the compound that normally locks up minerals and blocks absorption.
Phytase works by gradually chopping up the phytic acid molecule, step by step, breaking it down into smaller pieces until it's fully dismantled into harmless leftover parts.
As this molecule breaks apart, the iron, zinc, calcium, and magnesium are released. This allows our bodies to better absorb these nutrients through the gut wall, instead of passing through the body unused.
Evidence in millet (used in Oracle and Druidess):
- Sprouting millet for 2–3 days (48–72 hours) cuts its phytic acid content by roughly 40–60%.
- This boosts how much iron the body can actually absorb from it by 20–62%, depending on the millet variety.
Lestienne et al. (2005) demonstrated that 72 hours of germination in pearl millet reduced phytate content by 57% and increased iron bioavailability by up to 62%, transforming it from a basic carbohydrate into an effective mineral source. "Relative contribution of phytates, fibres and tannins to low iron and zinc solubility in pearl millet," Journal of Agricultural and Food Chemistry.
PMID: 16131114 | Published: 2005 | Journal of Agricultural and Food Chemistry
Protein Restructuring — Better Than the Raw Version
When rice sprouts, enzymes inside the seed called proteases begin to break down its tough storage proteins into smaller pieces, known as short peptide chains and individual amino acids. It's essentially the seed pre-digesting its protein before you eat it.
This is specifically important for hemp seed (used in Warrior and Chieftain). Once hemp seed is sprouted and its hull is removed:
- Over 90% of protein becomes digestible.
- Its protein quality score (PDCAAS is a standard measure of how complete and usable a protein is) gets close to the level of animal protein sources like meat or eggs.
Additionally, sprouting deactivates protease inhibitors. These are the substances that would otherwise block your digestive enzymes from breaking down protein properly.
As sprouting has already broken down the protein and removed those blockers, when you eat Warrior, your digestive system has an easier job. The amino acids better reach your muscles, without the bloating or sluggish feelings you might get from unsprouted, harder-to-digest protein sources.
House et al. (2010) found that sprouted and dehulled hemp protein achieves PDCAAS values of 0.63–0.66 with digestibility exceeding 90%, placing it among the highest-quality plant protein sources available. "Evaluating the Quality of Protein from Hemp Seed Products Through the PDCAAS Method," Journal of Agricultural and Food Chemistry.
PMID: 20977230 | Published: 2010 | Journal of Agricultural and Food Chemistry
Vitamin Synthesis — What Wasn't There Before
Sprouting triggers de novo synthesis of vitamins. These are nutrients that didn't exist in meaningful quantities in the dry seed.
Vitamin C: Virtually absent in dry grain. During sprouting, levels increase exponentially, by up to tens of times, turning sprouts into a meaningful source of ascorbic acid.
Rutin in buckwheat (used in Druidess): Buckwheat is uniquely rich in the flavonoid rutin (Vitamin P). Sprouting triggers rutin synthesis alongside other phenolic compounds.
Rutin is known for:
- Strengthening the walls of capillaries
- Improving microcirculation
- Acting synergistically with Vitamin C
- Making it particularly valuable for women's health and skin vitality
Zielińska & Michalak (2022) confirmed that buckwheat germination triggers a significant increase in rutin and total flavonoid content, with rutin rising by up to 74% after 96 hours — directly supporting cardiovascular and capillary health. "Bioactive compounds in buckwheat sprouts," Nutrients.
PMID: 35406224 | Published: 2022 | Nutrients
Phase 1 - Soaking up water: A seed is bone-dry inside. The moment it touches water, it soaks it up and swells up. The cell membranes and internal structures repair themselves to become functional again. This is the physical kickstart that gets everything else going.
Phase 2 - Biological wake-up: Once hydrated, the seed's internal chemistry shifts. Two hormones are in a tug-of-war:
- Abscisic acid (ABA) - the hormone that keeps the seed asleep/dormant starts to break down.
- Gibberellins (GA) - the "grow now" hormones spike and travel to a specific part of the seed (the aleurone layer) where they turn on genes that produce powerful digestive enzymes.
Phase 3 - Breaking down reserves: With enzymes activated (amylases, proteases, lipases, phytases), the seed starts breaking down its stored starch, protein, and phytate reserves into simpler, usable pieces to fuel root growth.
Nutritionally, it is Phase 3 which you need to achieve high levels of absorption.
Gupta & Bains (2006) documented that germination triggers a hormonal cascade — abscisic acid declines while gibberellins surge — activating the full hydrolytic enzyme system that transforms seed nutrient reserves into bioavailable forms. "Germination induced changes in the biochemical composition," Journal of Food Science.
PMID: 16704422 | Published: 2006 | Journal of Food Science
Switching on the enzyme called phytase is the most nutritionally important part of the sprouting process. Think of it as the natural reversal of phytic acid. This is the compound that normally locks up minerals and blocks absorption.
Phytase works by gradually chopping up the phytic acid molecule, step by step, breaking it down into smaller pieces until it's fully dismantled into harmless leftover parts.
As this molecule breaks apart, the iron, zinc, calcium, and magnesium are released. This allows our bodies to better absorb these nutrients through the gut wall, instead of passing through the body unused.
Evidence in millet (used in Oracle and Druidess):
- Sprouting millet for 2–3 days (48–72 hours) cuts its phytic acid content by roughly 40–60%.
- This boosts how much iron the body can actually absorb from it by 20–62%, depending on the millet variety.
Lestienne et al. (2005) demonstrated that 72 hours of germination in pearl millet reduced phytate content by 57% and increased iron bioavailability by up to 62%, transforming it from a basic carbohydrate into an effective mineral source. "Relative contribution of phytates, fibres and tannins to low iron and zinc solubility in pearl millet," Journal of Agricultural and Food Chemistry.
PMID: 16131114 | Published: 2005 | Journal of Agricultural and Food Chemistry
When rice sprouts, enzymes inside the seed called proteases begin to break down its tough storage proteins into smaller pieces, known as short peptide chains and individual amino acids. It's essentially the seed pre-digesting its protein before you eat it.
This is specifically important for hemp seed (used in Warrior and Chieftain). Once hemp seed is sprouted and its hull is removed:
- Over 90% of protein becomes digestible.
- Its protein quality score (PDCAAS is a standard measure of how complete and usable a protein is) gets close to the level of animal protein sources like meat or eggs.
Additionally, sprouting deactivates protease inhibitors. These are the substances that would otherwise block your digestive enzymes from breaking down protein properly.
As sprouting has already broken down the protein and removed those blockers, when you eat Warrior, your digestive system has an easier job. The amino acids better reach your muscles, without the bloating or sluggish feelings you might get from unsprouted, harder-to-digest protein sources.
House et al. (2010) found that sprouted and dehulled hemp protein achieves PDCAAS values of 0.63–0.66 with digestibility exceeding 90%, placing it among the highest-quality plant protein sources available. "Evaluating the Quality of Protein from Hemp Seed Products Through the PDCAAS Method," Journal of Agricultural and Food Chemistry.
PMID: 20977230 | Published: 2010 | Journal of Agricultural and Food Chemistry
Sprouting triggers de novo synthesis of vitamins. These are nutrients that didn't exist in meaningful quantities in the dry seed.
Vitamin C: Virtually absent in dry grain. During sprouting, levels increase exponentially, by up to tens of times, turning sprouts into a meaningful source of ascorbic acid.
Rutin in buckwheat (used in Druidess): Buckwheat is uniquely rich in the flavonoid rutin (Vitamin P). Sprouting triggers rutin synthesis alongside other phenolic compounds.
Rutin is known for:
- Strengthening the walls of capillaries
- Improving microcirculation
- Acting synergistically with Vitamin C
- Making it particularly valuable for women's health and skin vitality
Zielińska & Michalak (2022) confirmed that buckwheat germination triggers a significant increase in rutin and total flavonoid content, with rutin rising by up to 74% after 96 hours — directly supporting cardiovascular and capillary health. "Bioactive compounds in buckwheat sprouts," Nutrients.
PMID: 35406224 | Published: 2022 | Nutrients
FERMENTATION — MICROBIAL ALCHEMY FOR THE GUT-BRAIN AXIS
Where sprouting uses the seed's own enzymes, fermentation is a collaboration with the microbial world. Ancestral Superfoods applies precision fermentation using selected probiotic bacteria - primarily lactic acid bacteria (LAB) - to rice bran, hemp protein and herbs. This creates a new level of functional properties that you cannot achieve by sprouting alone.
How Fermentation Works at the Molecular Level
Fermentation microorganisms secrete enzymes (exoenzymes) into their environment to break down large molecules for energy. In doing so, they fundamentally alter the food's structure:
Organic acids and pH: Lactic and acetic acid production lowers the environmental pH, creating optimal conditions for plant-derived phytases (which work best in mildly acidic conditions). Fermentation completes and extends the mineral-releasing work begun by sprouting.
Tannin breakdown: Fermentation outperforms sprouting in degrading tannins via the bacterial enzyme tannase. Tannins are polyphenols that create an astringent taste and block iron absorption. Their breakdown explains why Ancestral Superfoods products have a mild, pleasant taste compared to raw equivalents, and why mineral absorption is further improved.
Elimination of gluten traces: Lactobacillus proteases have the ability to break down specific proline bonds in gluten that are resistant to human enzymes. While the cultures we use are naturally gluten-free, fermentation provides an additional level of safety for sensitive individuals.
Nkhata et al. (2018) showed that fermentation reduced tannin content by up to 80% in cereal and legume-based foods, with corresponding improvements in mineral bioavailability and significant reduction in antinutrient activity. "Fermentation and germination improve nutritional value of cereals and legumes," Food Science and Nutrition.
PMID: 30487971 | Published: 2018 | Food Science and Nutrition
Sripriya et al. (1997) demonstrated that combined germination and fermentation of finger millet reduced phytate by over 60% and tannins by 50%, with measurable improvements in mineral extractability. "Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet," Food Chemistry.
PMID: 9218989 | Published: 1997 | Food Chemistry
The GABA Factory - Feeding Your Brain Through Your Gut
GABA is the brain's primary inhibitory neurotransmitter: the natural "brake" that regulates overexcitability, reduces anxiety and improves sleep quality.
Here's how our products produce this:
Step 1 - Substrate: Rice and hemp bran are naturally rich in the amino acid glutamate (L-Glutamate)
Step 2 - Bio-converter: Specially selected strains of Lactobacillus brevis, bacteria with high activity of the enzyme Glutamate Decarboxylase (GAD), convert glutamate into GABA:
L-Glutamate → (GAD) → GABA + CO₂
Step 3 - Result: Unlike synthetic GABA supplements, GABA produced within a food matrix shows significantly higher bioavailability and clinical effectiveness for stress and sleep.
Abdou et al. (2006) showed in a human trial that naturally sourced GABA at 100mg daily significantly reduced stress markers and improved sleep quality, with effects measurable within one week of supplementation. "Relaxation and immunity enhancement effects of GABA administration in humans," BioFactors.
PMID: 17333123 | Published: 2006 | BioFactors
Li & Cao (2010) documented that selected strains of Lactobacillus brevis possess exceptionally high Glutamate Decarboxylase (GAD) activity, making them the most effective natural producers of GABA in fermented food systems. "Lactic acid bacterial cell factories for gamma-aminobutyric acid," Amino Acids.
PMID: 20646777 | Published: 2010 | Amino Acids
Arabinoxylan — Immunity From the Inside
Rice bran contains a fibre called arabinoxylan. It's part of the tough plant cell wall, and in its raw, natural state, your body can't break it down or use it.
Microbes involved in the fermentation process produce enzymes (called xylanases) that break these fibres down into smaller pieces called AXOS.
These smaller AXOS pieces are biologically active and useful for the immune system. They travel to patches of immune tissue in the gut (Peyer's patches) and activate key defence cells - natural killer (NK) cells and macrophages. These fight against viruses and infections. Research also links AXOS to higher production of interferon-gamma, a signalling molecule that helps coordinate the immune response.
Mendis et al. (2016) reviewed clinical evidence showing that arabinoxylan oligosaccharides (AXOS) derived from fermented grain bran significantly stimulate NK cell activity and IFN-γ production, strengthening the immune system's first line of defence. "Arabinoxylans, gut microbiota and immunity," Carbohydrate Polymers.
PMID: 27215284 | Published: 2016 | Carbohydrate Polymers
Fermentation microorganisms secrete enzymes (exoenzymes) into their environment to break down large molecules for energy. In doing so, they fundamentally alter the food's structure:
Organic acids and pH: Lactic and acetic acid production lowers the environmental pH, creating optimal conditions for plant-derived phytases (which work best in mildly acidic conditions). Fermentation completes and extends the mineral-releasing work begun by sprouting.
Tannin breakdown: Fermentation outperforms sprouting in degrading tannins via the bacterial enzyme tannase. Tannins are polyphenols that create an astringent taste and block iron absorption. Their breakdown explains why Ancestral Superfoods products have a mild, pleasant taste compared to raw equivalents, and why mineral absorption is further improved.
Elimination of gluten traces: Lactobacillus proteases have the ability to break down specific proline bonds in gluten that are resistant to human enzymes. While the cultures we use are naturally gluten-free, fermentation provides an additional level of safety for sensitive individuals.
Nkhata et al. (2018) showed that fermentation reduced tannin content by up to 80% in cereal and legume-based foods, with corresponding improvements in mineral bioavailability and significant reduction in antinutrient activity. "Fermentation and germination improve nutritional value of cereals and legumes," Food Science and Nutrition.
PMID: 30487971 | Published: 2018 | Food Science and Nutrition
Sripriya et al. (1997) demonstrated that combined germination and fermentation of finger millet reduced phytate by over 60% and tannins by 50%, with measurable improvements in mineral extractability. "Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet," Food Chemistry.
PMID: 9218989 | Published: 1997 | Food Chemistry
GABA is the brain's primary inhibitory neurotransmitter: the natural "brake" that regulates overexcitability, reduces anxiety and improves sleep quality.
Here's how our products produce this:
Step 1 - Substrate: Rice and hemp bran are naturally rich in the amino acid glutamate (L-Glutamate)
Step 2 - Bio-converter: Specially selected strains of Lactobacillus brevis, bacteria with high activity of the enzyme Glutamate Decarboxylase (GAD), convert glutamate into GABA:
L-Glutamate → (GAD) → GABA + CO₂
Step 3 - Result: Unlike synthetic GABA supplements, GABA produced within a food matrix shows significantly higher bioavailability and clinical effectiveness for stress and sleep.
Abdou et al. (2006) showed in a human trial that naturally sourced GABA at 100mg daily significantly reduced stress markers and improved sleep quality, with effects measurable within one week of supplementation. "Relaxation and immunity enhancement effects of GABA administration in humans," BioFactors.
PMID: 17333123 | Published: 2006 | BioFactors
Li & Cao (2010) documented that selected strains of Lactobacillus brevis possess exceptionally high Glutamate Decarboxylase (GAD) activity, making them the most effective natural producers of GABA in fermented food systems. "Lactic acid bacterial cell factories for gamma-aminobutyric acid," Amino Acids.
PMID: 20646777 | Published: 2010 | Amino Acids
Rice bran contains a fibre called arabinoxylan. It's part of the tough plant cell wall, and in its raw, natural state, your body can't break it down or use it.
Microbes involved in the fermentation process produce enzymes (called xylanases) that break these fibres down into smaller pieces called AXOS.
These smaller AXOS pieces are biologically active and useful for the immune system. They travel to patches of immune tissue in the gut (Peyer's patches) and activate key defence cells - natural killer (NK) cells and macrophages. These fight against viruses and infections. Research also links AXOS to higher production of interferon-gamma, a signalling molecule that helps coordinate the immune response.
Mendis et al. (2016) reviewed clinical evidence showing that arabinoxylan oligosaccharides (AXOS) derived from fermented grain bran significantly stimulate NK cell activity and IFN-γ production, strengthening the immune system's first line of defence. "Arabinoxylans, gut microbiota and immunity," Carbohydrate Polymers.
PMID: 27215284 | Published: 2016 | Carbohydrate Polymers
Meet the Minds Behind the Method
An independent collaboration between Bulgarian, Hungarian and European academia — uniting expertise in biochemistry, fermentation science and plant biology to build food that actually works.
Prof. Dr. Petko Denev
Bulgarian Academy of Sciences
Prof. Denev leads the Laboratory of Biologically Active Substances at the Institute of Organic Chemistry with Centre of Phytochemistry (IOCCP) at the Bulgarian Academy of Sciences — one of Bulgaria's most respected institutions for food science research.
His expertise in antioxidant activity of polyphenols and functional foods directly informed the formulation of Ancestral Superfoods products. His laboratory's work contributed to:
Optimising sprouting and fermentation parameters to maximise GABA and polyphenol yield
ORAC antioxidant capacity measurement to verify biological activity is preserved in the final product
Microbiological safety verification of Lactobacillus fermentation strains
Prof. Denev is a recipient of the "Pythagoras" award — Bulgaria's highest honour in applied scientific research.
Dr. Ferenc Foghlein
Patented Sprouting Technology
Dr. Foghlein is a Hungarian biochemist with over 40 years of research experience at institutions including the Hungarian Academy of Sciences, Cornell University and the Max Planck Institute. His specialisation in plant virology and biochemistry gave him a unique understanding of the molecular mechanisms underlying seed germination.
His work forms the foundation of Ancestral Superfoods' proprietary sprouting protocol — determining the optimal parameters of temperature, humidity, duration and pH for each seed variety individually, with the goal of:
Maximum phytase activation
Full deactivation of antinutrients
Preservation of heat-sensitive compounds (vitamins, flavonoids)
His approach synthesises traditional grain-processing wisdom with modern molecular biology — the core DNA of Ancestral Superfoods' philosophy.
Meet the Experts Behind Ancestral Superfoods
Dr. Raina Stoyanova
Specialist in Endocrinology, metabolic diseases and dietetics
To me, Ancestral Foods are truly unique
— first, because the combinations of superfoods, sprouts, and fermented foods in the various products are exceptionally well-chosen and high-quality; second, because they’re very easy to use in smoothies, soups, salads, and yogurt; and third, because of the results. You have to see for yourself!
Dr. Kristina Vavura
RD - HCPC Registered Dietitian, SCOPE Certified
I recommend ASF because of the high quality of the ingredients in its products, the good bioavailability of its micro- and macronutrients, and its focus on microbiome health.
Dr. Todor Hinov
Holistic medicine
Thank you for addressing issues related to microbiome restoration through your products. I decided to recommend them to suitable patients, and I was pleased to find that they produced very good results. So far, my clinical observation is that the benefits are significant, and I use them myself.
Elena Petreliyska
Certified chef & nutritional therapist
I love every product of yours that I’ve tried because they support the nervous system and provide a gentle yet steady sense of strength. That’s exactly what I strive to be—supportive, resilient, and in harmony with myself.
And the product I most identify with is undoubtedly
ANCIENT DETOX tea.
We are serious about health and food
For us, good health is based on scientific knowledge.
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What's happening: Oligosaccharides (raffinose, stachyose) in raw legumes are fermented by gut bacteria, producing gas. Sprouting activates alpha-galactosidase, which breaks these compounds down before you eat them.
Result: Ancestral Superfoods products are effectively "pre-digested" — suitable even for people with sensitive stomachs and broadly compatible with Low FODMAP principles.
Vidal-Valverde et al. (1992) identified raffinose and stachyose as the primary gas-producing compounds in legumes and showed that germination reduces these oligosaccharides by 50–75%, effectively eliminating the main cause of bloating. "Changes in the carbohydrate composition of legumes after soaking and cooking," Journal of the American Dietetic Association.
PMID: 1591993 | Published: 1992 | Journal of the American Dietetic Association -
What's happening: Tannins and bitter phenolic compounds create astringency in raw grains. Fermentation breaks these down via tannase. Simultaneously, amylase converts starch into simple sugars, creating natural sweetness.
Result: Mild, nutty flavour with natural sweetness — no added sugar, no artificial sweeteners.
Sripriya et al. (1997) showed that fermentation significantly degrades tannin compounds responsible for bitterness and astringency in grains, while simultaneously increasing free sugar content through amylase activity. "Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet," Food Chemistry.
PMID: 9218989 | Published: 1997 | Food Chemistry -
The real comparison: In raw, unprocessed foods, you absorb approximately 20–30% of listed minerals due to phytate binding. In Ancestral Superfoods products, iron and zinc bioavailability exceeds 80%.
Result: You're not paying for volume. You're paying for absorbed nutrition. One tablespoon of Ancestral Superfoods delivers what would require large quantities of raw food to match — most of which would pass through unabsorbed.
Hurrell & Egli (2010) confirmed that phytate reduction through food processing can increase iron absorption from under 5% in raw grains to over 20–30% in optimally processed forms — a 4–6 fold increase in delivered nutrition. "Iron bioavailability and dietary reference values," American Journal of Clinical Nutrition.
PMID: 20200263 | Published: 2010 | American Journal of Clinical Nutrition -
The biology: Bioavailable B vitamins, iron and magnesium directly support the Krebs cycle — the core cellular process that produces ATP (your body's energy currency) in mitochondria. This is cellular energy — not a stimulant, not a spike. Steady, sustained output at the source.
Result: Sustained energy without the crash typical of caffeine or sugar — because it's working at the cellular level, not masking fatigue.
Depeint et al. (2006) confirmed that B vitamins — particularly B2, B3 and B5 — are essential cofactors in the mitochondrial Krebs cycle, directly supporting ATP production and explaining why bioavailable B vitamin intake translates to sustained, measurable energy. "Mitochondrial function and toxicity: role of B vitamins on the one-carbon transfer pathways," Chemico-Biological Interactions.
PMID: 16916611 | Published: 2006 | Chemico-Biological Interactions
The science highlights that the difference between "potentially nutritious" and "functionally active" food lies entirely in how it's processed.
Raw plant food is like a locked treasure chest. Ancestral Superfoods is the key.
Through sprouting and fermentation - validated by independent scientists and informed by decades of research - we deliver food in which:
- Minerals are released from phytate complexes and bioavailable
- Proteins are pre-digested to digestibility levels rivalling animal sources
- Functional molecules (GABA, AXOS, flavonoids) are synthesised and ready to act
This is the intersection of ancestral wisdom and molecular biology. Available on your table, every day.
"Our mission is to develop and produce functional foods and dietary supplements that support the gut microbiome, because it is the foundation of health."Learn More
