Sunlight can be detrimental to certain types of food, degrading quality and nutritional value by causing color loss, oxidizing nutrients, and producing toxic compounds. This is particularly evident in foods high in fats, acidic foodstuffs, and ready-made industrial meals.
However, in the case of the seeds, sunlight can be harnessed to promote vitamin D synthesis. When exposed to the sun, the water content in the legumes gradually evaporates to dry the seeds, yet it does not exterminate their germination potential (it’s akin to a lullaby lulling them to sleep). As the seeds absorb sufficient sunlight and all water evaporates, they can then be stored for seed, grain, and processing purposes.
Based on this natural mechanism, Lámori has understood and followed nature’s lead, maximizing the nutritious benefits of sunlight. After the seeds are sprouted overnight, a period when they are most alive, they are then exposed to sunlight to synthesize vitamin D, an element absent in electric drying technology. This distinctive approach contributes to the delicious, subtly refreshing taste of Lámori nut milk