Eating Certain Nuts may Fight Cancer

Nuts as a whole offer a good source of essential fatty acids, protein and fiber as well as vitamins and minerals. Unless allergies are a concern, they are always a component of my dietary recommendations.

Nature has provided nuts, as well as seeds and legumes, with defense mechanisms intended to allow them to grow until maturity. Enzyme inhibitors and phytic acids are 2 such mechanisms that can strain digestion and cause malabsorption of nutrients. Soaking nuts, as well as seeds and legumes allows for the breakdown of the phytic acids as well as encouraging the production of beneficial enzymes thus rendering them much more bioavailable to us.

The process is an easy one. Cover nuts with good quality water and let sit, covered for 12-24 hours. After elapsed time, rinse nuts well and they are ready to be consumed or used in recipes. You can also dehydrate them to remove the added moisture.

As a disease targeting food, specific types of nuts appear to offer nutrient profiles more beneficial for impeding cancer growth than their common counterparts. In the video  that I have posted here, courtesy of, Michael McGregor M.D. (@nutrition_facts) provides research that indicates that the stars in the nut family for fighting cancer are walnuts and pecans.

#nuts #cancer #nutrition

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It’s that Chestnut time of year!

Ah the smell of roasted chestnuts! It’s a tradition that awakens the Christmas senses. Chestnuts are not like most of their tree nut counterparts. Most nuts are low in carbohydrates and higher in protein and fats. These little morsel packets however are higher in complex carbohydrates then their tree nut relatives. They contain approximately 45 grams per 3-ounce serving, which equates to about 3 chestnuts.

Chestnuts contain both soluble and insoluble fiber making them a nice addition for gut health. They contain the minerals manganese, potassium, copper, phosphorus, magnesium and iron. Looking at their vitamin content, it’s mainly vitamin C, but they also contain vitamin B6, thiamin, folate, and riboflavin.

The process of roasting the chestnut is to release the sugar content thereby sweetening its flavour.

Roasted Chestnuts

  • Preheat your oven to 425F/220C.
  • Start by wiping the chestnuts off with a damp towel. Then on a cutting board, with the flat side of the nut down, cut an X in to the chestnut. This will allow the steam to escape.
  • Place the cut chestnuts in the oven on a baking tray and allow to cook for approximately 30 minutes.
  • You will be able to tell that they are done when the shell pops open and the chestnut is a nice golden brown colour.

Put a bowlful in the middle of your table allowing everyone to smack and peel their own. It’s a big part of the pleasure of eating them!