Striving4Zen

Nut	Number of Nuts	Calories
Almonds, raw	14	97
Almonds, dry-roasted, salted	14	98
Brazil nuts, dried	3	93
Cashews, raw	10	98
Cashews, oil-roasted, salted	9	96
Hazelnuts, dry-roasted	10	102
Macadamias, raw	5	102
Macadamias, dry-roasted, salted	5	102
Peanut, raw	17	99
Peanut, oil-roasted, salted	16	96
Pecan halves	10	98
Pine nuts, dried	77	100
Pistachios, dry-roasted, unsalted	29	99
Pistachios, oil-roasted, salted	29	99
Walnuts, dried	13	104

Labels: Calories, Nuts

ScienceDaily (Dec. 6, 2009) — Getting the correct balance of proteins in our diet may be more important for healthy ageing than reducing calories, new research funded by the Wellcome Trust and Research into Ageing suggests.

The research may help explain why 'dietary restriction' (also known as calorie restriction) -- reducing food intake whilst maintaining sufficient quantities of vitamins, minerals and other important nutrients -- appears to have health benefits. In many organisms, such as the fruit fly (drosophila), mice, rats and the Rhesus monkey, these benefits include living longer. Evidence suggests that dietary restriction can have health benefits for humans, too, though it is unclear whether it can increase longevity.

Dietary restriction can have a potentially negative side effect, however: diminished fertility. For example, the female fruit fly reproduces less frequently on a low calorie diet and its litter size is reduced, though its reproductive span lasts longer. This is believed to be an evolutionary trait: in times of famine, essential nutrients are diverted away from reproduction and towards survival.

In fact, when the researchers studied the effect further, they found that levels of a particular amino acid known as methionine were crucial to maximising lifespan without decreasing fertility. Adding methionine to a low calorie diet boosted fertility without reducing lifespan; likewise, reducing methionine content in a high calorie diet prolonged lifespan. Previous studies have also shown that reducing the intake of methionine in rodents can help extend lifespan.

"By carefully manipulating the balance of amino acids in the diet, we have been able to maximise both lifespan and fertility," explains Dr Matthew Piper, one of the study authors. "This indicates that it is possible to extend lifespan without wholesale dietary restriction and without the unfortunate consequence of lowering reproductive capacity."

Amino acids are the building blocks of life as they form the basis of proteins. Methionine is one of the most important amino acids at it is essential to the formation of all proteins. Whilst proteins are formed naturally in the body, we also consume proteins from many different food types, including meat and dairy products, soy-derived food such as tofu, and pulses. The relative abundance of methionine differs depending on the food type in question; it occurs in naturally high levels in foods such as sesame seeds, Brazil nuts, wheat germ, fish and meats.

Read more....

Labels: complete protein, fertility, fish, meat, Nuts, wheat germ

Starting on September 1, 2007, it became illegal for 100% raw almonds to be manufactured and sold in the US, with two exceptions (discussed below). Read the new law and its specific provisions by going to California Almond Board.

The origins of this new law date back to 2001, when an outbreak of Salmonella poisoning in Canada was traced back to an almond grower in California. At that time, the California Department of Health Services worked with that grower to increase the safety of almond production. But when a second round of Salmonella problems occurred with an entirely different grower, the federal government stepped in to consider a more comprehensive set of actions. The USDA, together with the U.S. FDA, CDC, California Almond Board, and other agencies drafted legislation designed to prevent further Salmonella outbreaks based on post-harvest processing of almonds.

Specifically, these government agencies designed a mandatory pasteurization program in which handlers of almonds would be required to process the almonds in such a way that a dramatic reduction in the amount of Salmonella bacteria would take place. To achieve this dramatic reduction in Salmonella bacteria, two major alternatives were envisioned: (1) exposure to steam heat sufficient to raise the surface temperature of the almond kernels to about 200°F (93°C) or (2) insertion of the kernels into a closed chamber where they could be exposed to propylene oxide gas (please note that fumigation with propylene oxide is not allowed in the processing of almonds if the almonds are going to be sold as certified organic).

Two exceptions to these processing requirements were included in the legislation. First, almond growers can receive exemption from these requirements if they can show that their ordinary manufacturing process achieves the same minimum 4-log reduction in Salmonella content. For example, their ordinary manufacturing process might include enough dry roasting or blanching to accomplish this same goal. Second, almond growers can also receive exemption if they will only be selling their almonds directly to customers at local markets, with a limit of 100 pounds per person per day in direct farmer's market sales.

What are the health implications of this new legislation? First, I am expecting us to see a certain amount of potentially problematic almonds being prevented from entering the marketplace, and that prevention will be a good thing. Second, I am also expecting us to see some nutrient loss in steam-heated almonds that will be unwanted, and, in the case of many almonds, also unnecessary. Third, I am expecting us to see some propylene oxide residues in almonds that were gassed to reduce Salmonella concentrations, and this will be a bad thing because propylene oxide is classified by the U.S. EPA as a probable human carcinogen.

In the long run, I believe the only solution to the Salmonella-and-almonds predicament will be to understand the underlying reasons why Salmonella bacteria become present in certain batches of almonds and to correct these underlying problems. Problems which, I believe have evolved due to non-sustainable approaches to almond growing and inappropriate post-harvest processing. Yet, in the meantime, if you are looking for 100% raw, organically grown almonds, your only option is to purchase from a grower at a local farmer's market, from a grower who has received exemption from the mandatory processing rules, or from a certified organic almond grower outside of the United States who exports almonds to this country.

Source

Labels: almonds, blanching, dry roasted, FDA, Nuts, pasteurization, salmonella, toxic, toxins

Omega-3s (100g)	(g)		Omega-6s (100g)	(g)
Walnuts	5.5		Walnuts	28
Hazelnuts	trace		Hazelnuts	4
Cashews	trace		Cashews	8
Almonds	trace		Almonds	10
Brazils	trace		Brazils	23

Omega-3s (100g)	(g)		Omega-6s (100g)	(g)
Flax / Linseeds	15-25		Flax / Linseeds	6
Pumpkin seeds	7-10		Pumpkin seeds	20
Sunflower seeds	trace		Sunflower seeds	30
Sesame seeds	trace		Sesame seeds	25
Pine nuts	1		Pine nuts	25

Omega-3s (100g)	(g)		Omega-6s (100g)	(g)
Flax / Linseed oil	58		Safflower oil	74
Flax / Linseeds	15-30		Grapeseed oil	68
Walnut oil	11.5		Sunflower oil	63
Canola / Rapeseed oil	7		Walnut oil	58
Soybean oil	7		Soybean oil	51
Wheatgerm oil	5		Corn oil	50

Source

Labels: healthy fats, Nuts, oils, Omega-3s, omega-6, seeds

What You Will Find In 1 ounce of:

Almonds (20-24 nuts): 161 cals, 14g fat, 1g sat fat, 6g protein

Brazil Nuts (6-8 nuts): 183 cals, 19g fat, 4g sat fat, 4g protein

Cashews (16-18 nuts): 160 cals, 13g fat, 3g sat fat, 4g protein

Hazelnuts (18-20 nuts): 180 cals, 17g fat, 1g sat fat, 4g protein

Macadamias (10-12 nuts): 201 cals, 21g fat, 3g sat fat, 2g protein

Peanuts (28 nuts): 166 cals, 14g fat, 2g sat fat, 7g protein

Pecans (18-20 halves): 198 cals, 21g fat, 2g sat fat, 3g protein

Pine nuts (150-157 nuts): 188 cals, 19g fat, 1g sat fat, 4g protein

Pistachios (45-47 nuts): 159 cals, 13g fat, 2g sat fat, 6g protein

Walnuts (14 halves): 183 cals, 18g fat, 2g sat fat, 4g protein

Source

Labels: Calories, healthy diet, healthy food, healthy snacks, Nuts, protein

- Excellent fats that boost mental clarity, love your liver, and help your heart.

- Protein and fiber

- Selenium. This mineral activates an antioxidant called glutathione peroxidase (really, really good at helping fight free radical oxidation in the body). Some, studies suggest selenium might even help fight cancer.

- Antioxidant E and vitamin A. Since these are fat-soluble vitamins (meaning they only work with fat), nuts are nature’s perfectly engineered delivery systems.

The best nuts:

- Hazelnuts, filberts, Brazil nuts, walnuts, almonds

Less-nutritious (but sort of decent) nuts:

- Peanuts (not actually a nut), pine nuts, cashews

About an ounce a day is a reasonable portion size - think one small handful.

Thanks Mark!

Labels: almonds, Anti-oxidant, brazil nuts, cashews, healthy diet, healthy fats, healthy food, Nuts, peanuts, selenium, Vitamins

The fat contained in nuts and seeds is almost exclusively unsaturated, with a good mix of both monounsaturated and polyunsaturated fats. Nuts and seeds typically feature very limited amounts of saturated fat, about 5-15% or less of their total fat content. The proper balance between these types of fats is important, and many people do not get enough of certain types, especially the polyunsaturated omega-3s. Many nuts and seeds-notably walnuts, flaxseeds, hemp seeds, and chia seeds-are rich sources of a type of omega-3 fat called alpha-linolenic acid (ALA), which belongs to the same family of omega-3 fats as the heart-healthy fats-EPA and DHA-you may have heard about in cold-water fish.

The omega-3 fatty acids found in nuts and seeds may help prevent heart disease and repeat heart attacks in several ways. Omega-3 fatty acids, including ALA, EPA, and DHA are protective fats that have been found to:

• Lower blood cholesterol and triglyceride levels (when elevated, these are both risk factors for heart disease)
• Decrease platelet aggregation, which, when excessive, can cause "sticky" blood that may form artery-blocking blood clots
• Reduce the formation of artery-clogging atherosclerotic plaque
• Reduce inflammation of the blood vessels and therefore improve blood flow
• And, lower blood pressure.

Source

Labels: ALA, chia seeds, DHA, EPA, healthy diet, healthy fats, hemp seeds, Nuts, Omega-3s, seeds

Calcium is a mineral found in a wide variety of foods besides dairy products. Virtually all greens contain calcium. By "greens," I mean all the dark green leafy vegetables like spinach, chard, mustard greens, and collard greens as well as lettuces, like romaine. Shredded cabbage is also a source of calcium.

Virtually all nuts and seeds - and especially sesame seeds - contain calcium. So do most beans, including navy, pinto, kidney, and black and others. Additionally, tofu can also be an important source of calcium, particularly when the tofu has been calcium-precipitated (meaning that calcium was used to help convert the soy milk into tofu) it can provide a significant amount of calcium.

Source

Labels: beans, calcium, green leafy vegetables, healthy diet, Nuts, plant foods, seeds, tofu, vegetarian

By now we know that certain types of food do more for our health than others, but when it comes down to it, a lot of the research we read states that a particular item "may" promote heart health. Researchers sorted through 50 years of studies to weed out the definites from the maybes and discovered that only some diets claiming heart-healthy benefits are supported by strong evidence.

They found that the Mediterranean diet, incorporating plenty of vegetables, legumes, fruits, nuts, whole grains, cheese or yogurt, and fish, legitimately promotes heart health, and diets rich in vegetables and nuts also serve to lower your risk for heart disease. While there's some evidence about the ability for omega-3 fatty acids, whole grains, alcohol, vitamins E and C, beta carotene, folate, fruit, and fiber to positively affect heart health, the jury is undecided on whether or not these elements live up to the claims.

While more research needs to be done to qualify those dietary factors as being heart healthy, there is conclusive evidence that diets high in red meat, butter, refined grains, and high-fat dairy products, high-glycemic index foods, and trans-fatty acids are harmful to heart health. If you're concerned about heart health, revising your diet to resemble the typical Mediterranean diet could be a good place to start.

Thanks again FitSugar!

Labels: eating healthy, fruits and veggies, healthy diet, heart disease, heart healthy, Mediterranean Diet, Nuts, Whole grains

This mineral is mighty but is often over looked, even though it participates in hundreds of bodily functions that foster good health. It contributes to bone strength; in fact 50 percent of your total body magnesium is found in the bones. It also helps promotes a robust immune system and normalizes muscle, nerve, and heart function.

Women ages 19 to 30 should get 310 milligrams daily of the mineral, and women over 31 need 10 milligrams more, with their daily recommended intake (RDI) being 320 milligrams. The good news is that whole grains are high in magnesium, especially quinoa. An ounce of dry roasted almonds contains 80 milligrams of magnesium while dry roasted cashews contain 75 milligrams. If you are looking for a food source a little lower in fat, then be sure to add beans to your diet. A cup of cooked black beans contains 75 milligrams of magnesium as well. Dairy products are also a good choice, just remember to choose low fat ones.

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Source

Labels: black beans, Dairy, healthy diet, magnesium, minerals, Nuts, quinoa, Whole grains

By Rachel Meltzer

Want to make a simple, good-for-you snack even more healthful? (Of course you do!)

Try boiled peanuts. This Southern specialty (available widely in those states and at nutsonline.com) has up to four times the disease-fighting phyto-chemicals of its dry-roasted, oil-roasted, and raw peanuts counterparts, according to Alabama A&M University food scientists. Researchers say that when whole peanuts are boiled in water, the kernels may absorb antioxidants from the shell (it's removed early on in other processing methods); heat may also help release these powerful compounds.

Source

Labels: boiled peanuts, healthy snacks, nutrition, Nuts, peanuts

Due to Brazil nuts' high selenium content, these nuts can be seen as a "complete" protein source.

This means that, unlike the proteins in most plant products, Brazil nuts' proteins contain all the necessary amino acids to foster optimal growth in humans in the same way as proteins from animal products do. But even animal products, like chicken and beef, don't contain as much selenium as Brazil nuts do.

Selenium is also a powerful antioxidant, which protects against harmful free radicals that may cause heart disease and cancer. Selenium is also important for healthy immunity. And Brazil nuts are also a very good source of zinc (essential to digestion and metabolism).

Eight medium Brazil nuts count as one serving (30 g). Since these nuts are high in fat, they shouldn't be included in the diet more than three times per week. These nuts should also replace other fats in the diet and shouldn't just be added.

Note, however, that, because of its high saturated fat content, Brazil nuts could be a dangerous addition to your diet if you are at risk of heart disease. Rather opt for nuts with less fat, like almonds, if this is the case.

Source

Labels: Anti-oxidant, brazil nuts, health food, healthy diet, Nuts, selenium

A Healthy Way to Roast Almonds

Roasting brings out the flavor of the nuts, and develops their sweetness. It is safe to roast nuts if done at a low temperature-typically a 160-170 degree Fahrenheit oven (at higher temperatures than this, research clearly shows damage to nuts' delicate fats) for 15-20 minutes will do the trick. Place nuts on a cookie sheet in a single layer. To enhance the "roasted" flavor, try putting a little Bragg's Liquid Aminos or soy sauce into a spray bottle and misting the nuts before roasting.

Avoid Commercially Roasted Nuts

Roasting nuts at a temperature higher than 170F will cause a breakdown of their fats and the production of free radicals. When nuts roasted at the high temperatures used commercially are consumed, the free radicals they contain can cause lipid peroxidation-the oxidizing of fats in your bloodstream that can trigger tiny injuries in artery walls-a first step in the build up of plaque and cardiovascular disease.

Source

Labels: Bragg's Liquid Aminos, DIY, free radicals, Nuts, roasted nuts

Cashew nuts might help the body maintain normal blood pressure by making arteries better able to expand and contract, according to a report published in the June 2006 American Journal of Hypertension.

Lemonade, with its abundant citric acid, might help in warding off kidney stones, according to the buzz at a recent meeting of urologists.

And the humble artichoke has emerged as an even better source of disease-fighting antioxidants than chocolate, blueberries, or red wine, according to a Norwegian study of 1,100 foods.

Reports like those might make you think you can protect your health by simply working a few star ingredients into your diet. But decades of research has convinced many experts that the overall pattern of eating--not just individual foods--has the strongest effect.

Case in point: The diet of people living in the Mediterranean region. Long known for its heart-protecting benefits, this dietary pattern might also help prevent cancer and Alzheimer’s disease, new evidence suggests. And no single component of the diet appears to do it alone.

Brain food

In a study published in June 2006 in the journal Annals of Neurology, researchers at Columbia University analyzed the diets of more than 2,200 older adults. Those who ate closest to the Mediterranean model were about 40% less likely to develop Alzheimer’s over the follow-up period (four years on average) than those who least adhered to it.

A middle group, who followed some but not all of the Mediterranean pattern, cut their risk by 15 to 21%.

When the researchers investigated the data for individual foods, though, no single nutrient or food group had a measurable effect on Alzheimer’s risk.

The authors surmised that it’s the cumulative makeup of the Mediterranean diet that accounts for most of its benefits. It’s full of vegetables and legumes, low in saturated fat, and moderately high in fish, which supplies lean protein and omega-3 fatty acids. It also includes unsaturated fat from virgin olive oil and nuts.

What you can do

Maximizing the potential health benefits of food is more about following certain principles than eating certain “superfoods.” The foundation of the Mediterranean diet includes:

• Eating a wide variety of fruits and vegetables to increase your intake of different phytochemicals, the substances in plants thought to help fight disease. In studies of blueberries, pomegranate juice, chocolate, and even coffee, researchers nearly always attribute the health benefits to phytochemicals, which include antioxidants such as lutein and lycopene.
  
  
• Choosing real foods over supplements so that you get the whole range of plant chemicals in each, plus the fiber.
  
  
• Snacking on nuts. They’re rich in fiber and substances called sterols that can help lower cholesterol. But remember that they’re also high in calories, so keep portions to about an ounce.
  
  
• Getting at least two small servings a week of fatty fish, such as wild salmon or sardines. Pregnant or nursing women and young children should avoid fish that is high in mercury.
  
  
• Minimizing artery-clogging saturated fat and trying to avoid the even more dangerous trans fat, which comes from partly hydrogenated vegetable oil. Use heart-healthy olive oil instead.

Source

Labels: antioxidant, healthy diet, Mediterranean Diet, Nuts, olive oil, phytonutrients, salmon, sterols, superfoods, Whole Foods

1. Protein In May early results were reported for the multipart study called "Diogenes" (a name created by combining the words diet, obesity and genes), which is being funded by the European Community. Researchers split 205 people who'd lost weight on a fixed diet over two months into five groups, each eating a different kind of diet, to see which group did the best at keeping the weight off. The results: participants who ate more protein were least likely to regain the lost pounds.

2. Nuts Although they are high in calories, research suggests that nuts help keep people thin. In one study with more than 8,000 participants, at the University of Navarra in Spain, people who rarely or never ate nuts gained slightly more over two years than those who munched on them at least twice a week (the results were adjusted for risk factors for obesity). Another study, at Loma Linda University in California, found that overweight women lost weight over six months when they were given almonds to eat and otherwise ate as they chose. Nuts contain mostly unsaturated fat, especially monounsaturated fats, which raise "good" cholesterol. They tend to be filling and may push the body to burn more fat, says Dr. Leo Galland, author of "The Fat Resistance Diet" (Broadway, 2005).

3. Fruits and Vegetables Women who consume five or more fruit and vegetable servings daily are more likely to maintain weight loss than those who eat fewer servings, according to the Centers of Disease Control. (How much is a serving? It's about a half cup of cut-up fruit, berries, or nonleafy vegetables, one full cup of leafy veggies or one medium-size whole fruit.)

4. Berries As you enjoy your daily servings of fruit, don't forget berries. Research at Doshisha University in Japan suggests that anthocyanins, the flavonoids that give berries (and other plant foods) a red, blue or purple color, alter the activity of genes found in human fat cells. In a separate study in which mice were fed anthocyanins, researchers found they didn't gain weight, even when they were given an otherwise high-fat diet that would typically plump them up.

Source

Disclaimer: I believe in eating these foods because they're healthy, not to make you skinny as per Newsweek.

Labels: anthocyanins, berries, eating healthy, flavonoids, nutrition, Nuts, protein, weight loss

Apples ... fight both blood clots and cancer and also help to lower cholesterol levels.

Avocados ... are high in fiber and potassium, making skin soft. They also help prevent high blood pressure, heart disease and certain cancers, especially colon cancer.

Bananas ... contain high levels of potassium, magnesium and folate, helping fight high blood pressure and reducing the risk of strokes. Folate is vital for tissue growth, and is important in combating heart disease and cancer.

Eggs ... are rich in choline, protein and arytenoids, which are thought to help retain memory and be able to prevent cataracts, as well as age-related macular degeneration.

Fennel ... is high in vitamin A, calcium, potassium and iron and helps alleviate digestive problems, while the iron and vitamin A in the plant help maintain healthy skin and nails and prevent fatigue and anemia.

Garlic ... is an excellent source of antioxidants and acts as an anti-coagulant in the blood, which reduces the risk of strokes.

Kidney beans ... are full of fiber, which helps maintain a healthy digestive system. This may help prevent colon cancer and diabetes, while also lowering blood cholesterol and blood sugar.

Red wine ... is made from purple grapes, which help destroy free radicals and in doing so help prevent cancer. They can also lower cholesterol levels in the body, and reduce the growth of skin melanomas.

Salmon ... Oily fish such as salmon contains omega-3 fats that reduce blood clotting. Salmon is a source of good quality protein, vitamins and minerals. Eating oily fish reduces the risk of heart attacks, helps prevent depression and protects against dementia.

Spinach ... is an excellent source of folic acid and vitamins A and C, fighting cancer, heart disease and mental disorders.

Walnuts ... are a true superfood, with just a handful of walnuts having as much omega-3 fatty acid as three ounces of salmon. Omega-3 fatty acid helps to dissolve blood clots and heart disease and may prevent arthritis and depression.

SOURCE

Labels: fruits and veggies, healthy eating, Nuts, superfoods, Vitamins

Labels: cashews, fats, healthy diet, monounsaturated fat, nutrition, Nuts, unsaturated fat

Roasting brings out the flavor of the nuts, and develops their sweetness. It is safe to roast nuts if done at a low temperature-typically a 160-170 degree Fahrenheit oven (at higher temperatures than this, research clearly shows damage to nuts' delicate fats) for 15-20 minutes will do the trick. Place nuts on a cookie sheet in a single layer. To enhance the "roasted" flavor, try putting a little Bragg's Liquid Aminos or soy sauce into a spray bottle and misting the nuts before roasting.

Avoid Commercially Roasted Nuts

Roasting nuts at a temperature higher than 170F will cause a breakdown of their fats and the production of free radicals. When nuts roasted at the high temperatures used commercially are consumed, the free radicals they contain can cause lipid peroxidation-the oxidizing of fats in your bloodstream that can trigger tiny injuries in artery walls-a first step in the build up of plaque and cardiovascular disease.

Labels: free radicals, Nuts, roasted nuts

Continuing on our quest for a few good fats, today we tackle the fat-friendly nut with tips from Marisa Moore, RD, LD a spokesperson for the American Dietetic Association:
Almonds contain heart healthy unsaturated fats, plus 3 grams of fiber per serving, and calcium. Add slivered almonds to your salad instead of croutons. (1 ounce: 20-24 pieces)*
Walnuts offer omega-3 fatty acids. Toss toasted walnuts on a fruit salad or low fat yogurt. (1 ounce: 8 - 11 halves)
Macadamia nuts have higher levels of monounsaturated fats, such as those found in olive oil. Add them as crumb topping to baked fish (1 ounce: 10 - 12)

VJD goes nuts for Better Than Roasted™ nuts because they’re soaked in water to extract digestive inhibitors called “phytates” (organic acids), which are present in the hulls of nuts and can block our uptake of certain minerals. We also have a stash of tasty Everybody’s Nuts!™ pistachios (packed with antioxidants) for smart snacking.
*1 ounce = 1 handful = ¼ cup nut halves = 180 calories

Labels: health food, nutrition, Nuts

Mother Nature is trying to tell you something when you crack open a walnut. The little heart-shaped nut offers some powerful cardiovascular benefits. So powerful, walnuts were the first food to receive an FDA-qualified health claim in 2004, allowing companies to say on their packaging that eating 1.5 ounces every day can reduce the risk of heart disease.

The muscle behind walnuts' heart-health profile is omega-3 fatty acids, particularly alpha-linolenic acid (ALA). Aside from raising HDL cholesterol (the so-called good cholesterol), researchers have found that ALA helps keep your blood flowing smoothly through your arteries—even after you eat a lot of saturated fats, which can harden the arteries, potentially contributing to heart attack and stroke.

Walnuts are also rich in antioxidants. These natural compounds, found in plants, help rid the body of unstable molecules called free radicals, which can lead to cancer. Early research is also showing that walnuts may offer some protection against the bone-thinning disease osteoporosis. And they're good for your teeth, too. "Walnuts can lower the acidity made by sweets and fruit juices," says nutritionist Keith Ayoob, associate professor of pediatrics at the Albert Einstein College of Medicine. "If you can't brush, chew a few walnuts at the end of a meal and you'll get some good cavity protection." [ed., Who knew?!]

Because of their fat, fiber and protein content, walnuts are also one of those nutrient-dense foods that help increase satiety, that feeling of fullness you get after a meal. Roizen recommends eating six walnuts twice a day, 30 minutes before lunch and 30 minutes before dinner. Not only will you feel full, but you'll get the health benefits, too.

For a good nut, walnuts can go bad fairly quickly. Especially if you compare them to dry roasted almonds, which can last three to four years. The folks from Whole Foods recommend storing shelled walnuts in the refrigerator in an airtight container, which will keep them fresh for about six months. Freeze them and they will last for one year. You should store unshelled walnuts in the refrigerator, too. But they will keep for up to six months in any cool, dark place. Storage may be moot. Considering how good they taste and their health benefits, it's unlikely you'll keep a package around longer than a week!
Source

Labels: health food, healthy snacks, nutrition, Nuts, Walnuts