HISTORY
From prehistoric man to ancient royalty to medieval peasants to supermarket shoppers of today, nuts have been a reliable food source throughout history. Unfortunately, because nuts contain so much fat, they have fallen out of favor with the American public in the past few decades. However, newer research is restoring faith in nuts.
A recent archeological excavation in Israel found remnants of seven types of nuts and a variety of primitive nutcrackers that scientists believe date back 780,000 years. A dig in Iraq uncovered evidence of nut consumption that dates back to 50,000 b.c. And in Texas, pecan shells were unearthed near human artifacts that may date back to 6,000 b.c.
It's easy to see why nuts have been so popular through the ages. You don't have to track and kill a nut. In fact, nuts were one of the first convenience foods; not only could they be carried, but their ability to be stored for months at a time made them great for long, harsh winters. Nuts are also rich in fat and protein, which make them filling and nourishing. And their versatility means you can eat them right out of the shell, press them for oil, or mash them to make nut butter.
Nuts have been a popular food for thousands of years. Keep reading to learn about nuts in ancient times.
BENEFIT OF NUTS :
Unsaturated fats are the white-hat heroes. They arrive to save the day and rescue your body from the ill effects of the saturated bad guys. And trans fats come straight from the science-fiction half of the matinee double bill. They're the mad scientists who create devastating weapons that can destroy everything, so they are best avoided.
Saturated fats. Saturated fats are bad because they cause the body to produce more artery-clogging cholesterol, which leads to coronary artery disease, heart attack, and stroke. Saturated fats are found mostly in animal products, are solid at room temperature, and have waxy textures. The white fat you see along the edge of or marbled throughout a piece of meat is saturated, as is the major type of fat found in the skin of poultry. Whole milk and milk products, such as butter, cheese, ice cream, and cream cheese, have saturated fats. You will also find saturated fats in certain tropical oils, such as palm oil, coconut oil, and cocoa butter.
Unsaturated fats. Unlike saturated fats, unsaturated fats are liquid at room temperature. There are two types of good-for-you unsaturated fats -- monounsaturated and polyunsaturated. Monounsaturated fats are the best for you. They promote heart health and might help prevent cancer and other health problems. Monounsaturated fats lower low-density lipo-protein (LDL -- the "bad" type) cholesterol levels without negatively affecting high-density lipoprotein (HDL -- the "good" type) cholesterol levels. Canola oil, olive oil, and avocados are all good sources of monounsaturated fats, and the majority of fats found in most nuts are monounsaturated.
Polyunsaturated fats are moderately healthful. They can help lower your body's LDL cholesterol level, but they can also lower your body's HDL cholesterol level. Soybean oil, safflower oil, corn oil, cottonseed oil, and several other vegetable oils are high in polyunsaturated fat. Some nuts also contain fairly high levels of poly-unsaturated fat.
Because unsaturated fats do not increase your total cholesterol level, they can help lower your risk of heart disease, heart attack, and stroke. Although nuts are terrific sources of unsaturated fats, that doesn't mean you can eat as many as you want without consequence. High-fat foods should be eaten in moderation.
Trans fats. Trans fats are the worst type; most of them are manufactured by forcing hydrogen into liquid polyunsaturated fats in a process called hydrogenation (these fats are listed as partially hydrogenated oils in the ingredient list on food labels). The process produces solid fat products that have longer shelf lives and help stabilize the flavors in foods. Usual hangouts include shortening; some margarines (especially those in solid or stick form); fast-food favorites like French fries; and packaged cookies, cakes, chips, crackers, and similar snack foods.
Your body pays a big price when you consume large amounts of trans fats. They not only increase your body's production of cholesterol, but they also raise your LDL cholesterol level while lowering your HDL level. Trans fats have the most negative impact on your body.
KIND OF NUTS :
Almonds
Cashews
These apostrophe-shaped nuts sprout from the bottom of a cashew apple, the fruit of a tropical evergreen tree. Because their shells contain a powerful, irritating oil, they are always sold shelled. Despite their creamy, smooth texture, which comes from a high starch content, cashews have less fat than most other nuts. Another candidate for nut butter, cashews are also common in baked goods and Asian meat dishes.
Hazelnuts
Peanuts
Peanuts are the most popular nuts in the United States—although technically they’re legumes, which explains why they look a lot like pea plants while growing. Most peanuts are made into oil or ground into butter, but they are delicious eaten out of hand. They are also used in baked goods or chopped to top Asian noodle dishes.
Pecans
An especially high fat content helps give pecans their rich, creamy, buttery taste. This native American nut is often used in pies and candies; it also combines well with cayenne and other spices in savory dishes. The thin shells break easily, which speeds decay, so if buying unshelled specimens, avoid any with cracked shells.
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