IT SEEMS all that was old is new again in the world of health foods.
A technique of soaking and drying nuts once popular with ancient tribes is now being reintroduced to a modern world.
"Activating" nuts is a process of soaking, to the point of germination, and dehydrating.
Proponents of activated nuts claim the process removes certain enzymes that can cause digestive complaints.
It is also believed to increase the nuts' nutrients and make them more digestible.
Edwina Kent, of Wray Organic cafe and market, said there was an increase in the number of local people seeking the nuts.
"We started out with a very small range, but it is growing," Ms Kent said.
"We are starting to talk to customers more about activated and non-activated nuts."
Activated nuts rose to prominence recently when celebrity chef Peter Evans revealed he ate the trendy food.
He was criticised for his choice and ridiculed on social media websites.
The hash tags #ActivatedAlmonds and #ActivateTheAlmonds trending heavily in the days after the story broke.
Ms Kent believes that not only are the nuts more nutritious they actually taste better.