- More than 40 studies have shown that including nuts in the diet can reduce the risk of heart disease regardless of what kind of nut is eaten.
- Research shows that people who eat nuts even one time a week have 25% less heart disease than those who do not consume nuts.
- Women who eat 5 ounces a week had one-third fewer heart attacks.
- In 2003, theFDA approved one of the first qualified health claims for nuts and heart disease. The claim states, ” Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Contrary to popular belief, raw nuts are not simply plucked from trees and sold on a grocery store shelf. Most nuts are dried to preserve them and improve their flavors and textures. These are raw nuts. While raw nuts are fairly nutritious and have no added fat, they’re often bland and tasteless.
Raw nuts also contain enzyme inhibitors which help to protect the seed and keep it from germinating too early and dying off. This also helps to keep the species going.
But these enzyme inhibitors, when introduced into the body, actually neutralize the enzymes your body uses to control inflammation and aid in digestion. In fact, eating nuts with these enzyme inhibitors can cause the pancreas to swell.
There are only two ways to destroy these enzyme inhibitors: 1) roasting, which also destroys the enzymes, and 2) sprouting, which keeps the beneficial enzymes intact.