Plus, they may improve blood pressure and other health markers. Pistachios are a good source of anti-inflammatory and antioxidant compounds. The groups lost similar amounts of weight, but the pistachio group experienced significant reductions in blood pressure and increases in blood antioxidant levels.
In a 4-month study including 100 people with overweight, one group ate 1.5 ounces (42 grams) of pistachios per day and underwent a group-based behavioral weight loss program, while the other group only participated in the weight loss program. These nuts are also rich in plant compounds that may have antioxidant and anti-inflammatory properties, including:
Pistachios are a good source of numerous nutrients, including vitamin B6, which your body needs for nutrient metabolism and immune function. Just 1 ounce (28 grams) of pistachios contains: These vibrant nuts are packed with nutrients but lower in calories and fat than many other nuts. Pistachios - whose name is derived from the Greek word pistákion, which means “the green nut” - have been eaten since 6,000 B.C. Eating them regularly may boost heart and gut health. SummaryĪlmonds are high in several essential nutrients. Not only are almonds a nutrient-dense food, but they may also reduce heart disease risk factors.Ī 12-week study in 219 young adults found that those who ate 2 ounces (56 grams) of almonds daily had significant reductions in LDL (bad) cholesterol, inflammatory markers, and hemoglobin A1c - a marker of blood sugar control - compared with a control group.Īlmonds may also promote gut health by supporting the growth of beneficial gut bacteria, including Bifidobacteria and Lactobacillus species. This vitamin also supports immune function and cellular communication. These nuts are especially rich in vitamin E, a fat-soluble nutrient that functions as an antioxidant to protect your cells against oxidative damage. You can eat them raw or roasted, and they’re often made into almond butter, flour, and milk.Ī 1-ounce (28-gram) serving of roasted almonds contains: #ayurveda #cashews #ayurvedicnutrition #ayurvedicrecipes #Kaju #ayurvediccookbook #ayurvedaperth #ayurvedaaustralia #lakshmiayurveda #ayurvedictreatment #nuts #seeds #legumes #ama #digestivetoxins #agni We would love to hear from you – What are some of your favourite cashew recipes? We have a number of recipes with cashews, including our poha recipe! Avoid raw, salted and cashews processed with vegetable fats.
Favour only organic, activated and soaked cashews.
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How to avoid these reactions? We suggest soaking and dry roasting all cashews before consumption. The creamy, heavy and oily texture of cashews can be more difficult to digest and increase AMA, digestive toxins, in those without a strong digestive fire 🔥īut we need healthy fats! Therefore it is so important that we eat these fats correctly.īe aware ✖️ cashews in their raw and unprocessed state can harbour bacteria that can lead to allergic reactions. They are known to have good levels of magnesium, B6 and zinc ✨įrom an Ayurvedic perspective we consider cashews to be less suitable for many clients in comparison to other legumes, nuts and seeds. In moderation and in respect to individual constitution, cashews can provide a number of health benefits.
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