Upgraded food is improved real food that benefits not only humans but all living things and the ecosystem.
It is the revitalization of seeds by germinating them. This activation process helps reduce substances such as phytic acid and lectin in legumes, facilitate digestion and increase the absorption of nutrients.
It is one of the most natural and beneficial food preservation methods that have been used for centuries. This transformation is an gut-friendly art that increases the nutritional value of foods through the synthesis of essential amino acids and vitamins.
Wild; It grows independently in the land where it was born, with its natural character, without human intervention. The wild has always been here since the beginning of time. Wisdom that has permeated through time, seeds that have taken root from the beginning of agriculture to the present day, species that carry every moment of nature in their memory. And now the wild is coming to bring its thousands of years of healing together with people and the planet, and to take root in the future with science. Wild is rooted, wild is wise, there is a future in the healing of wild.
Nutritionist Dilara Koçak and food engineer Hüseyin Şirin combined their experience and expertise and founded The Good Wild brand. Two experts are on the path to producing the food of the future to solve the decrease in world resources and limited access to good food and the need for protein. Inspired by the wild, it improves food with today's technology and science and opens up a new purpose with the "Upgraded Food" category. The Good Wild's fermented & sprouted legumes series is a FIRST in the world.
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