Inca'cao Bronte Pistachio Nut Butter

They are all fortified with cocoa butter. This gives them a unique "Cremeux" texture, unlike 100% pure nut pastes from other brands. Because of this property of this unique creation, they can be used for spreading, dipping, baking, cooking and much more!

What's so different about the Inca pistachio nut butter?

Most nut butters spin their marketing around 'made from 100% pistachio'. The problem is that now you have a liquid pistachio paste that is not spreadable. In fact, you could almost drink it with a straw.

A pure paste is important for baking applications. If you would use it as a dip for your vegetables, it would be too liquidy. We choose to use 80% pistachios and enhance the texture with other healthy fats like pure cocoa butter and MCT oil. To increase our collagen intake, we enhanced the pistachio butter with a multi-collagen including type I, II, III, IV, V and X collagen.

What applications could you use Inca pistachio nut butter for?

The base

• To spread on a nut loaf
• As a dip for your vegetables during an afternoon snack
• As a sauce for seed crackers during an aperitif with friends
• A morning Greek yogurt with pistachio / cherries

The Guilty Pleasures

• Fillings for macaroons
• Pistachio ice cream
• Baking applications as cake, friands
• topping for cupcakes

Let's start to get real

Pistachio: 100 g of pistachio nuts contain 71 mg of choline. Choline is essential for mental cognition. It also contains 23 mg gamma-tocopherol (vitamin E family). Pistachios are also a good source of vitamin B6 which is crucial for cellular functioning and the nervous system.

* MCT powder (70% C8/30% C10) derived from coconut: other than long-chain fatty acids, MCTs (medium-chain triglycerides) bypass the gastrointestinal tract entirely and go directly to the liver for ketone production. It is also called 'the glucose of fats'. There are eleven different fatty acids in coconut. Four of them are MCTs: capronic acid (C6), caprylic acid (C8), capric acid (C10) and lauric acid (C12). C12 is technically an MCT, but the body processes it as a long-chain fatty acid. While fasting or eating a diet similar to fasting, such as a low-carb or keto diet, the body becomes catabolic (breaking down) and will naturally produce ketone bodies in the liver. There are three main types of ketone bodies: first the body makes acetoacetate (AcAc), then it converts it to beta-hydroxybutyrate (BHB) and when there is enough BHB, the rest explodes into acetone which we exhale or urinate. C8 is the most available to make ketones in the liver and gives the body an extra boost. Once you reach the stage of fat adaptation, even in a state of catabolism BHB is muscle protective up to a point. That's why you shouldn't fast if you haven't reached the fat adaptation stage, otherwise you will lose a lot of muscle mass (converting muscle protein into glucose). * This type of MCT is only used for our nut butters. If we had used the pure liquid C8, as we do in our spreads and chocolate bars, we would not be able to reach 80% of the pistachios. Fortunately, we were able to do so with the powder version.

10% collagen: after water, collagen is the most abundant nutrient in the body. It makes up 35% of the protein content of the whole body. After the age of 25 we reduce the production of our own collagen, which is why exogenous collagen is so crucial for a healthy body. It is needed for bile production (33% glycine) to metabolize fat, skin elasticity and repair. Your bones are 60% minerals but 90% of the protein matrix in your bones is collagen, ... Our diet lacks collagen because today we eat mostly muscle meat rich in amino acids like methionine and poor in glycine. To counteract methionine, glycine is needed. Collagen is rich in amino acids such as glycine, proline and hydroxyproline.