Activating is done by soaking the nuts in water with pink salt for up to 24 hours and dehydrating them over night at a very low temperature. This releases the natural enzymes in nuts making them more digestible and the nutrients more available for absorption.
I really like snacking on these almonds. I just recently discovered that "activated" means soaked and then dried out in low heat to ensure the natural enzymes are not destroyed. This process makes almonds easier to digest as they are gentler on the stomach. Amazing!