Nuts are generally roasted to improve their taste, aroma and
crunchy texture. Roasting is defined as cooking using dry heat,
which cooks the food evenly on all sides. Most nuts are roasted
without their shell, except for pistachios, which are often
roasted in-shell. Roasting nuts changes their structure,
chemical composition, color, and decreases their moisture
content.
There are two main kinds of roasting: Dry roasting without oil.
Nuts can be dry roasted in the oven or in a frying pan. Oil
roasting can also be done in the oven or in a frying pan.
Raw and dry-roasted nuts have very similar amounts of fat, carbs
and protein, but roasted nuts have slightly more fat and
calories per gram. During roasting, nuts lose some moisture, so
a roasted nut weighs less than a raw nut. That explains why the
fat content per ounce is slightly higher in roasted nuts. Some
studies indicate that trans fats are formed after roasting, but
the amount is negligible
One ounce (28 grams) of raw almonds contains 161 calories and 14
grams of fat. The same amount of dry-roasted almonds contains
167 calories and 15 grams of fat. Both types contain similar
amounts of calories, protein, carbs, and fiber, but roasting
nuts may damage their healthy fat, and reduce their nutrient
content.
Eating roasted or non-roasted nuts may reduce your risk of heart
disease. Nuts are filled with healthy fats and the amino acid
arginine, which relaxes constricted arteries and increases blood
flow, according to the Harvard School of Public Health. Nuts
also contain vitamin E, folic acid, fiber, and potassium. Good
nut choices include almonds, Brazil nuts, cashews, filberts,
peanuts, pistachios, and walnuts.
Showing posts with label Nuts. Show all posts
Showing posts with label Nuts. Show all posts
Apr 20, 2018
May 9, 2014
Nuts to Food Allergies
Food allergies are less common in
underdeveloped countries. Proponents of the hygiene hypothesis say
that the relatively low incidence of childhood infections in
developed countries contributes to an increased incidence of
allergic diseases.
Harvard Medical School asserts that recent increases in peanut allergies, and the measures taken in response, show elements of mass psychogenic illness - hysterical reactions grossly out of proportion to the level of danger.
Only 150 people (children and adults) die each year in the US from all food allergies combined. The US Centers for Disease Control and Prevention officially documents 13 deaths (including six adults) due to peanuts between 1996 and 2006. Peanuts are legumes, not true nuts.
Four percent of adults and four percent of children have food allergies. Less than one percent (0.6) of people in the US have a peanut allergy. In France, the rate of peanut allergy is between .3 percent and .75 percent, Denmark is .2 to .4 percent; and Israel about .04 percent.
The exact cause of someone developing a peanut allergy is unknown.
Smelling the aroma of peanuts cannot cause an allergic reaction.
Highly refined peanut oil is purified, refined, bleached, and deodorized, which removes the allergic proteins from the oil.
A recent study showed 26.6% of children with a peanut or tree nut allergy outgrew their allergies, at an average age of 5.4 years old. Black children were less likely to outgrow their allergy than white children and boys were more likely to outgrow their allergy than girls.
The American Academy of Pediatrics used to instruct parents to avoid peanut use until their kids reached age 3, but that has been rescinded. A British study has found that consuming peanuts in infancy lowers the risk that a child will develop peanut allergies.
Headlines most often ignore that people who are allergic to peanuts are also often allergic to one or more tree nuts (almonds, walnuts, pecans, cashews, pistachios, etc.).
A new study shows increased peanut consumption by pregnant mothers who were not nut allergic was associated with lower risk of peanut allergy in their offspring.
Harvard Medical School asserts that recent increases in peanut allergies, and the measures taken in response, show elements of mass psychogenic illness - hysterical reactions grossly out of proportion to the level of danger.
Only 150 people (children and adults) die each year in the US from all food allergies combined. The US Centers for Disease Control and Prevention officially documents 13 deaths (including six adults) due to peanuts between 1996 and 2006. Peanuts are legumes, not true nuts.
Four percent of adults and four percent of children have food allergies. Less than one percent (0.6) of people in the US have a peanut allergy. In France, the rate of peanut allergy is between .3 percent and .75 percent, Denmark is .2 to .4 percent; and Israel about .04 percent.
The exact cause of someone developing a peanut allergy is unknown.
Smelling the aroma of peanuts cannot cause an allergic reaction.
Highly refined peanut oil is purified, refined, bleached, and deodorized, which removes the allergic proteins from the oil.
A recent study showed 26.6% of children with a peanut or tree nut allergy outgrew their allergies, at an average age of 5.4 years old. Black children were less likely to outgrow their allergy than white children and boys were more likely to outgrow their allergy than girls.
The American Academy of Pediatrics used to instruct parents to avoid peanut use until their kids reached age 3, but that has been rescinded. A British study has found that consuming peanuts in infancy lowers the risk that a child will develop peanut allergies.
Headlines most often ignore that people who are allergic to peanuts are also often allergic to one or more tree nuts (almonds, walnuts, pecans, cashews, pistachios, etc.).
A new study shows increased peanut consumption by pregnant mothers who were not nut allergic was associated with lower risk of peanut allergy in their offspring.
Jan 24, 2014
Nuts Are Healthy
Had been thinking about this and it seems
to fit with peanut butter day. According to data analysis conducted
by researchers at the Dana-Farber Cancer Institute, Brigham and
Women’s Hospital, and the Harvard School of Public Health and
published in the New England Journal of Medicine in 2013, those who
ate nuts nearly every day were 20 percent less likely to die in the
course of two 30-year cohort studies.
Nut eaters were almost 30 percent less likely to die of heart disease and more than 10 percent less likely to die of cancer than those who never ate them, even after adjusting for other lifestyle factors. The nut eaters were also slimmer and had lower rates of type 2 diabetes.
The study found that nuts, such as almonds, cashews, Brazil nuts, and peanuts delivered the health and longevity benefits in direct proportion to consumption.
Researchers tracked the health of 119,000 men and women for 30 years and included detailed dietary questionnaires every four years. “What we find is regular nut consumers are actually lighter; there is less obesity in that group,” said Charles Fuchs, director of the Gastrointestinal Cancer Treatment Center at Dana-Farber and senior author of the paper.
Previous studies have also pointed to a correlation between eating nuts and lower risks of heart disease, type 2 diabetes, colon cancer, and diverticulitis. Higher nut consumption also has been linked to reductions in cholesterol levels, inflammation, and insulin resistance. It is nuts not to eat nuts.
Nut eaters were almost 30 percent less likely to die of heart disease and more than 10 percent less likely to die of cancer than those who never ate them, even after adjusting for other lifestyle factors. The nut eaters were also slimmer and had lower rates of type 2 diabetes.
The study found that nuts, such as almonds, cashews, Brazil nuts, and peanuts delivered the health and longevity benefits in direct proportion to consumption.
Researchers tracked the health of 119,000 men and women for 30 years and included detailed dietary questionnaires every four years. “What we find is regular nut consumers are actually lighter; there is less obesity in that group,” said Charles Fuchs, director of the Gastrointestinal Cancer Treatment Center at Dana-Farber and senior author of the paper.
Previous studies have also pointed to a correlation between eating nuts and lower risks of heart disease, type 2 diabetes, colon cancer, and diverticulitis. Higher nut consumption also has been linked to reductions in cholesterol levels, inflammation, and insulin resistance. It is nuts not to eat nuts.
Dec 27, 2013
Benefits of Nuts
The holidays always include snacks for
family and friends and now you can be good to them without cooking.
A new study from November, 2013 in The New England Journal of
Medicine, come from the Nurses’ Health Study and the Health
Professionals Follow-Up Study, which together have followed nearly
119,000 women and men from 1980 - 2010. Both studies recorded what
the participants ate and analyzed their diets in relation to the
causes of death among the 27,429 people who died since the studies
began.
The more often nuts ( pistachios, almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, peanuts, and walnuts) were consumed, the less likely participants were to die of cancer, heart disease, and respiratory disease, and not because nut eaters succumbed to other diseases. Their death rate from any cause was lower. Those who ate nuts seven or more times a week were 20 percent less likely to die. Among those who consumed nuts less often than once a week, the death rate was still 11 percent lower than for those who did not eat them.
Of course, moderation is key because an ounce of nuts has 160 to 200 calories. However, findings revealed the more often people ate nuts, the leaner they tended to be. In a Mediterranean study that tracked the effect of nut consumption on weight gain over the course of 28 months, frequent nut consumers gained less weight than those who never ate nuts, and were 43 percent less likely to become overweight or obese. One reason it found may be the fat, fiber, and protein in nuts suppresses hunger between meals. Every study has indicated that nuts make a contribution to health and longevity, even after taking other factors into account.
Nuts provide rich sources of unsaturated fat and also contain protein, fiber, plant sterols that can lower cholesterol, and micronutrients copper and magnesium. Nuts have less cholesterol-raising saturated fat than olive oil. On average, 62 percent of the fat in nuts is monounsaturated, the kind that supports healthy levels of protective HDL cholesterol and does not raise blood levels of harmful LDL cholesterol. Nuts contain omega-3 fatty acids that can lower triglycerides and blood pressure, slow the buildup of arterial plaque, and prevent abnormal heart rhythms. Walnuts contain rich sources of alpha-linolenic acid, some of which is converted to heart-protective omega-3 fatty acids. Almonds are good sources of vitamin E. Peanuts and pistachios are rich in resveratrol.
The nurses’ study also linked tree nuts to a reduced risk of pancreatic cancer. A Taiwanese study of about 24,000 people found a 58 percent lower risk of colorectal cancer among women who ate peanuts, although a similar effect was not found among men. The nurses’ study and a study of 64,000 women in Shanghai found strong evidence that frequent consumption of tree nuts, peanuts, and peanut butter reduced the risk of developing Type 2 diabetes.
As with all studies, especially many with exaggerated claims, no food is a panacea and eating nuts will not heal the sick or raise the dead. However, there seems to be enough evidence that adding a moderate amount of nuts to your diet is better for you than not.
The more often nuts ( pistachios, almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, peanuts, and walnuts) were consumed, the less likely participants were to die of cancer, heart disease, and respiratory disease, and not because nut eaters succumbed to other diseases. Their death rate from any cause was lower. Those who ate nuts seven or more times a week were 20 percent less likely to die. Among those who consumed nuts less often than once a week, the death rate was still 11 percent lower than for those who did not eat them.
Of course, moderation is key because an ounce of nuts has 160 to 200 calories. However, findings revealed the more often people ate nuts, the leaner they tended to be. In a Mediterranean study that tracked the effect of nut consumption on weight gain over the course of 28 months, frequent nut consumers gained less weight than those who never ate nuts, and were 43 percent less likely to become overweight or obese. One reason it found may be the fat, fiber, and protein in nuts suppresses hunger between meals. Every study has indicated that nuts make a contribution to health and longevity, even after taking other factors into account.
Nuts provide rich sources of unsaturated fat and also contain protein, fiber, plant sterols that can lower cholesterol, and micronutrients copper and magnesium. Nuts have less cholesterol-raising saturated fat than olive oil. On average, 62 percent of the fat in nuts is monounsaturated, the kind that supports healthy levels of protective HDL cholesterol and does not raise blood levels of harmful LDL cholesterol. Nuts contain omega-3 fatty acids that can lower triglycerides and blood pressure, slow the buildup of arterial plaque, and prevent abnormal heart rhythms. Walnuts contain rich sources of alpha-linolenic acid, some of which is converted to heart-protective omega-3 fatty acids. Almonds are good sources of vitamin E. Peanuts and pistachios are rich in resveratrol.
The nurses’ study also linked tree nuts to a reduced risk of pancreatic cancer. A Taiwanese study of about 24,000 people found a 58 percent lower risk of colorectal cancer among women who ate peanuts, although a similar effect was not found among men. The nurses’ study and a study of 64,000 women in Shanghai found strong evidence that frequent consumption of tree nuts, peanuts, and peanut butter reduced the risk of developing Type 2 diabetes.
As with all studies, especially many with exaggerated claims, no food is a panacea and eating nuts will not heal the sick or raise the dead. However, there seems to be enough evidence that adding a moderate amount of nuts to your diet is better for you than not.
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