http://www.webmd.com/diet/raw-food-diet

Last update: 01-04-2009 22:36

http://news.yahoo.com/s/ap/20090323/ap_on_he_me/med_diet_meat_mortality

Play Video Reuters  – Butcher fest in Hungary

CHICAGO – The largest study of its kind finds that older Americans who eat large amounts of red meat and processed meats face a greater risk of death from heart disease and cancer. The federal study of more than half a million men and women bolsters prior evidence of the health risks of diets laden with red meat like hamburger and processed meats like hot dogs, bacon and cold cuts.

Calling the increased risk modest, lead author Rashmi Sinha of the National Cancer Institute said the findings support the advice of several health groups to limit red and processed meat intake to decrease cancer risk.

The findings appear in Monday's Archives of Internal Medicine.

Over 10 years, eating the equivalent of a quarter-pound hamburger daily gave men in the study a 22 percent higher risk of dying of cancer and a 27 percent higher risk of dying of heart disease. That's compared to those who ate the least red meat, just 5 ounces per week.

Women who ate large amounts of red meat had a 20 percent higher risk of dying of cancer and a 50 percent higher risk of dying of heart disease than women who ate less.

For processed meats, the increased risks for large quantities were slightly lower overall than for red meat. The researchers compared deaths in the people with the highest intakes to deaths in people with the lowest to calculate the increased risk.

People whose diets contained more white meat like chicken and fish had lower risks of death.

The researchers surveyed more than 545,000 people, ages 50 to 71 years old, on their eating habits, then followed them for 10 years. There were more than 70,000 deaths during that time.

Study subjects were recruited from AARP members, a group that's healthier than other similarly aged Americans. That means the findings may not apply to all groups, Sinha said. The study relied on people's memory of what they ate, which can be faulty.

In the analysis, the researchers took into account other risk factors such as smoking, family history of cancer and high body mass index.

In an accompanying editorial, Barry Popkin, director of the Interdisciplinary Obesity Center at the University of North Carolina at Chapel Hill, wrote that reducing meat intake would have benefits beyond improved health.

Livestock increase greenhouse gas emissions, contributing to global warming, he wrote, and nations should reevaluate farm subsidies that distort prices and encourage meat-based diets.

"We've promoted a diet that has added excessively to global warming," Popkin said in an interview.

Successfully shifting away from red meat can be as easy as increasing fruits and vegetables in the diet, said Elisabetta Politi of the Duke Diet and Fitness Center in Durham, N.C.

"I'm not saying everybody should turn into vegetarians," Politi said. "Meat should be a supporting actor on the plate, not the main character."

The National Pork Board and National Cattlemen's Beef Association questioned the findings.

Dietitian Ceci Snyder said in a statement for the pork board that the study "attempts to indict all red meat consumption by looking at extremes in meat consumption, as opposed to what most Americans eat."

Lean meat as part of a balanced diet can prevent chronic disease, along with exercise and avoiding smoking, said Shalene McNeill, dietitian for the beef group.

Last update: 23-03-2009 23:41

Dr. Mercola's Comments:

Last update: 21-03-2009 05:11

http://www.naturalnews.com/025893.html

Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane

Last update: 21-03-2009 04:45

Amazing Bananas
3-15-9

This is interesting.   After reading this, you'll never look at a banana in the same way again.         Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.           Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.   PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.   Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.   Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.         Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.   Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.   Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.   Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.   Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness   Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.   Nerves: Bananas are high in B vitamins that help calm the nervous system.         Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work . leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high- pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.   Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over- chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.   Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.   Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.   Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.   Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.   Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%.   Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape.   So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"   PS: I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit!     PS: Bananas must be the reason monkeys are so happy all the time!

 

Last update: 15-03-2009 22:07

March 14, 2009

Last update: 15-03-2009 18:13

Did you know that eating some raw foods is much better than eating cooked foods for anti-cancer diet? Yes, actually eating raw vegetables is better than eating its cooked counterpart. What is the reason behind this fact? Vegetables actually have higher vitamins and enzymes content when they are not subjected to heat. When you cook the vegetables, the vitamins and enzymes content diminish easily.

Don’t you ever wonder why early settlers on earth, as mentioned in the Bible’s Old Testament, live up to several hundred years? They have been eating all natural foods such as fruits and vegetables during their time. They may have cooked some of their food but certainly, the vegetables and fruits weren’t cooked.

With numerous researches about the goodness of eating raw foods, they all found the same result. People who are fond of eating fruits and vegetables regularly have minimal risk of developing cancer as compared to people who do not eat fruits and veggies everyday.

When you think about raw food, whats the first thing that comes to your mind? I bet it is Japanese food, right? Yes, Japanese people are fond of eating raw food, just like sushi, sashimi, and other uncooked fish foods they are famous for. Fishes are good sources of omega 3 acids, a kind of antioxidant that is beneficial to everyone’s health. This may be the reason why a lot of Japanese old people live up to more than a hundred years. There are some cancer cases recorded in Japan however, most people affected by this dreadful disease are those who are not practicing a healthy lifestyle.

As already mentioned raw food diet contains more essential antioxidants than cooked food. Most cancer diets nowadays are modifications of the raw food diet. If you are tired on munching on the fruits and vegetables, you can juice them up and drink them instead. This will give you a fun and easy way of consuming your daily dose of nutrients from fruits and vegetables.

Last update: 15-03-2009 18:06

 http://allnaturalyeastinfectiontreatment.com/diet-yeast-infection.html

A raw food diet may not only be good for yeast infection, but many other things that ail you! I know that it sounds hard, but I will try to make it easy on you with some tips. To get the benefits you do not have to be 100% raw, but as much as you can. I feel that after you start feeling the relief from the yeast infection, and any other health problems that you may have, it will get a whole lot easier!

This is in fact a huge change in lifestyle, but if you do it gradually, it will be much easier. You have been eating cooked food for quite a long time. But if you are suffering from recurring yeast infection, you will probably be desperate enough to try anything. Switching over to a raw food diet is going to be more about adding food to your diet rather than taking it away. If you start adding a little raw food to your diet at each meal you will actually be crowding out the cooked foods.

You may already know that a yeast infection is your body sending you a message that it is out of balance. And most yeast infections occur because of a lack of good bateria in the body. The raw food diet will actually bring the body back in balance. This will help cure that yeast infection from the inside out. It will help balance the pH levels which will keep the yeast infection from growing.

And like I said, even if you don’t go to a 100% raw diet, you will still see the benefits. And I think that it will get much easier as you start to feel them!

I actually did a review on a raw food diet course by Michael Snyder. It is called “The Health Evolution”.  It is one of the best that I have seen. It is a big value for anyone who is considering a raw diet not only for yeast infection, but for general health. You really should take a few minutes to check it out if you have any interest in a raw food diet. Here is the link to my review: “Michael Snyder’s Health Evolution Review“.

Last update: 07-03-2009 22:23

Last update: 07-03-2009 20:19

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WHAT A RAW-FOODER SHOULD KNOW ABOUT NUTS

by Thomas E. Billings

Issue 1 Copyright (c) 1994 by Thomas E. Billings.

Issue 2 Copyright (c) 1997 by Thomas E. Billings, all rights reserved.

Issue 3 Copyright (c) 1998 by Thomas E. Billings, all rights reserved.

1.0 Introduction

The purpose of this paper is to present information on how nuts are processed, so raw-fooders can make informed decisions regarding the purchase and consumption of nuts. Each major nut has a section, and a section may have up to 3 parts. The first part describes standard commercial processing practices for that nut. Much of that information comes from Rosengarten (see reference list at end), with additional material from other sources. The next part, labelled "Remarks:", gives information from this writer's experience. The last part, labelled "Recommendations:", provides the opinions of this writer concerning the nut.

Given the above structure, some disclaimers must be made, as follows. 1. Most, but not all, of the published information that this paper is based on, is dated 1984 or earlier. Changes in practices since then are not necessarily reflected here. 2. Organic nuts, in some cases, may be processed differently. Contact your supplier (distributor or farmer) for details.

2.0 Viability versus Sproutability

The ultimate test of whether a seed is alive or not, is its viability, i.e. whether it will sprout and grow into a new plant. However, nuts sprout according to nature's timetable, which means that some perfectly viable nuts are not sproutable (in practical terms) from the raw-fooder perspective. For example, macadamia nuts require 30-60+ days to sprout. Even if you could succeed in sprouting in-shell macadamias, the nut might be rancid/rotten by the time the root sprout appeared.

A fresh, whole, truly raw nut will be viable after harvest for a certain period of time. The nut can lose viability due to old age (rancid), excessive heating/cooking, or physical damage. It is not clear just how much heat a nut can withstand before being devitalized - this is a point of controversy among raw fooders. It is clear that boiling, roasting, or frying a nut will devitalize it. What is controversial is the use of temperatures above 118 degrees F, but well below the boiling point of water. These temperatures degrade and/or destroy enzymes, yet some nuts exposed to such temperatures can and do sprout and grow. (Whether such nuts are "damaged" in some sense is the controversy).

3.0 How important is it that the nuts I eat are raw?

This is an important question to consider, as quite frankly, some raw fooders are excessively concerned with being "100% raw", i.e., with dietary purity and the quality of the food they eat. Note that nuts are a concentrated food, and the standard recommendation is to eat nuts in small or modest quantities.

If you follow the preceding recommendation, and nuts are a very small part of your diet, then it is probably not critically important that some of the nuts you eat are heated or devitalized. However, it may be important when: * you are on a (nearly) 100% raw diet for healing, and/or * you are eating large amounts of nuts for a health condition, e.g. trying to regain weight lost on a raw diet. The point here is that most of us do not need to obsess on the temperature the nuts we eat were dried at, or other details. Most of us can eat "raw" nuts (even if they are not truly raw) in small quantities with little or no apparent harm.

4.0 Almonds

Most raw-fooders are aware that raw, whole almonds will sprout. Indeed, sprouted almonds are very delicious, and have much better flavor than dry, unsprouted almonds. Blanched almonds may be treated with heat and/or chemicals, and probably won't sprout: use only whole, unblanched almonds.

Remarks: Don't sprout almonds longer than 2 days (1 day suggested), else the sprouts may turn rancid. As for eating the sprouts, there are 2 approaches: 1) almond sprout is a "whole food"; eat the whole thing, including skin 2) almond skins are high in tannins, hard to digest, and very astringent: peel the sprouts (discarding skins) before eating. Peeling almond sprouts requires some effort, which can be reduced by blanching almonds by running hot water from the faucet (around 140 degrees F) over them for 30 seconds or so, before peeling. Use of boiling water is not necessary. Peeled almond sprouts really taste wonderful: try them and decide for yourself!

Recommendations: buy raw, unblanched, shelled nuts, -or- raw, in-shell nuts. Eat in sprouted form, preferably peeled.

4.1 Brazil Nuts

Brazil nuts are harvested from wild trees growing in the Amazon River basin. Due to plant culture difficulties, there are very few brazil nut plantations.

The brazil nuts sold for export to the U.S. and other countries are brought to packing houses in Brazil. There the in-shell nuts are dried in automatic dryers to produce a moisture content of 11% (in-shell) or 6% (shelled), for shipment.

Nuts are shelled by soaking in water (salt water, probably) for 24 hours, then the nuts are boiled for 5 minutes. The boiling softens the shell, and makes cracking (by hand or machine) much easier. Nuts that are to be sold as blanched or sliced nuts, may be boiled again, before blanching and/or slicing.

Remarks: The heat from boiling will kill the nut and remove its viability. Shelled nuts are not sproutable.

Recommendations: shelled nuts are devitalized. Buy only in-shell, and shell manually (a tedious and difficult process) as needed.

4.2 Cashews

The cashew nut tree is a tropical tree in the plant family Anacardiacae. Other plants in the same family include the mango, the pistachio, and some less pleasant plants: poison ivy, poison oak, and poison sumac.

The raw cashew nut is enclosed in a tough, leathery shell that contains caustic, toxic substances including cardol and anacardic acid (similar to the active ingredients of poison ivy). Despite their caustic nature, these compounds have economic value and are used in industry. Together they are extracted in processing, as cashew nut shell liquid, referred to as CNSL.

Thus the challenge in cashew processing is to separate the edible nut from the toxic CNSL. Because of this, cashews require more extensive processing than other nuts. From the raw-fooder perspective, the important points in processing are as follows. 1) Pre-conditioning: the in-shell nuts are piled in heaps and kept wet with water for 1-2 days, -or- the in-shell nuts are steamed for 8-10 minutes. 2) Pre-treatment: the in-shell nuts are then immersed in a hot oil bath, kept at 170-200 deg C, for about 90 seconds. The oil bath removes some of the CNSL, and conditions the nut for shelling. Following the oil bath, the nuts may be placed in a heated centrifuge for further CNSL extraction. 3) Shelling: mechanical or manual (Indian factories use mostly manual labor) 4) Drying: the kernels are dried to a moisture content of 3%, in special chambers, at 70 degrees C, for about 6 hours. 5) Peeling - manual (as needed), or other process. One process calls for freezing the kernels, then peeling them automatically in a revolving drum.

Note that Orkos, the well-known supplier for instinctive eaters in France, sells shelled cashews that are apparently truly raw. Also, if you live in or visit certain tropical countries, you may be able to obtain raw, in-shell cashews (but then you face the difficult, potentially dangerous, problem of how to shell them, yourself).

Remarks: not sproutable; cashews ferment quickly if you try to sprout them.

Recommendations: the "raw" cashew may be steamed, deep-fried, and partially baked. They are devitalized.

4.3 Chestnuts

Most of the chestnuts sold in the U.S. are imported from Europe (the European chestnut), however there are commercial Chinese chestnut orchards in the U.S. The American chestnut is no longer of commercial importance. The chestnut has the lowest fat content of all major nuts (4-6%), and contains substantial amounts of carbohydrates (starch and sugar). They may spoil quickly after harvest, so should be refrigerated or frozen for storage. Chestnuts are usually sold in-shell.

Processing varies somewhat by variety. Chinese chestnuts are cured by spreading them on a floor, stirring frequently, and waiting 5-10 days. European chestnuts receive similar treatment, but they are cured or allowed to "sweat" for only 2 days. American chestnuts are prone to weevil infestation, for which they are dipped in hot water (49 degrees C) for 30-45 minutes. They are then cured for 1-2 days in a manner similar to Chinese chestnuts.

Remarks: soaking chestnuts in water prior to eating is not a good idea. If the nut shell is watertight, the water will not be absorbed. Slitting the nut shell allows water to get in, but the most noticeable effect is to sharpen the astringent flavor of the skin of the nut, making peeling absolutely mandatory. Note that unsoaked, raw peeled nuts have a very sweet, agreeable flavor.

Recommendations: buy in-shell, refrigerate for storage. Remove skin for best flavor.

4.4 Coconuts

Coconuts require 4 or more months to sprout, and supermarket coconuts probably won't sprout. If you really want to sprout a coconut, you will need a fresh, mature raw nut with its husk intact. Sprouting coconuts are edible, and are considered a delicacy in some tropical countries.

The best way to eat coconuts is when they are immature/green. As they grow, the coconut flesh changes from liquid to a soft jelly, then to a chewy consistency, and finally to hard flesh. Green coconuts are available in some tropical countries, in parts of Florida, and in some U.S. produce markets (where they are imported from Mexico). Get them at the chewy stage - a wonderful food!

4.5 Filberts (Hazelnuts)
Harvested nuts are washed, then dried to a final 8-10% moisture content for shipping. Rosengarten suggests (but does not explicitly state) that drying temperatures do not exceed 100 degrees F. The shells of non-organic filberts may be bleached using sulfur dioxide - buying organic is recommended.

Remark: not sproutable. Soaking in water has little effect on raw, shelled nuts.

Recommendations: viable but not sproutable. Buy in-shell or raw, shelled.

4.6 Macadamias

Macadamia nuts, at time of harvest, have a very high moisture content (up to 30% in outer husk, 25% in rest of nut). The nuts are mechanically husked, and the in-shell nuts are dried in ovens to yield a moisture content of 1.5%.

The nuts are shelled mechanically, then graded. One grading method that is used involves immersing the shelled nuts in brine, which requires additional rinses and further oven drying afterwards.

Note that Macadamias grow in Australia, Hawaii, Costa Rica, Florida, and even parts of Southern California. You might be able to obtain unprocessed, raw macadamias from small growers in those areas.

Remarks: not sproutable. Viable, in-shell macadamias require 30-60+ days to sprout.

Recommendations: suggest in-shell, cracking manually in small quantities to insure freshness. An easy way to crack macadamias: place a layer of in-shell nuts between two layers of an old towel, on the floor. Use hammer - tap lightly. The towel will hold the nuts in place, while you crack them.

4.7 Peanuts
Peanuts are technically a legume, but are included here as many consider them to be a nut. Most raw-fooders are aware that raw, unblanched peanuts are sproutable. The situation is analogous to almonds: sprouted nuts taste better than dry, unsprouted; blanched nuts are treated with heat and/or chemicals, and don't sprout reliably.

Remarks: as with almonds, some raw fooders prefer to peel (remove skins) from the peanut sprouts before eating. Some peels can be removed when the nuts are dry. The rest come off relatively easily after the peanuts have been soaking in water for 1-2 hours. Again, the reader is encouraged to try them peeled, and compare flavor. Note also that peanuts can harbor toxic molds (aflatoxin). If your peanuts mold, throw them out! Don't take chances with mold toxins. Unfortunately, my experience is that yellow mold is common on (sprouting) peanuts - whether organic or commercial.

Recommendations: buy raw, shelled, unblanched peanuts -or- raw, in-shell. Eat sprouted, peeled for best taste.

4.8 Pecans

Mechanically harvested pecans have a relatively high moisture content, and are dried, using warm air (below 100 degrees F) to a moisture content of 4.5%. Rosengarten recommends storing the shelled nuts at 32 degrees F, 65% relative humidity. (The "meat tray" of some refrigerators approximates these storage conditions.)

The surprise in pecan processing comes in the shelling stage. The nut shells are pre-conditioned by soaking in hot (near boiling) water or steaming. U.S. FDA (Food and Drug Administration) regulations require that heat be applied in the pre-conditioning stage to kill E. coli bacteria. The nuts are then shelled, the kernels separated out, and dried again in warm air.

Remark: not sproutable.

Recommendations: buy in-shell only; shelled nuts are devitalized.

4.9 Pistachios

Pistachios are hulled and dried within 24 hours of harvest. Rosengarten reports that the nuts are dried using heated air, at 150-160 degrees F.

Remarks: my own limited experiments with pistachios indicates that they are not sproutable (at least the U.S. grown nuts I tried were not sproutable). The nuts I tried to sprout turned mushy/slimy. The pistachio has a thick skin, which absorbs much water. If you can somehow obtain sun-dried pistachios, and you peel the nuts to remove the thick skin, they might sprout for you.

Recommendations: drying temps of 150-160 deg F might be high enough to devitalize the nut: viability is questionable.

4.10 Pine Nuts (Pignolia/Pinon)

Pine nuts are dried and milled to remove their outer (brown) skin. The milling process removes the germ from some nuts, reducing viability. Unmilled pine nuts - in their brown skin, are available in some areas.

Remarks: attempts at sprouting milled pine nuts yielded a bland, slimy result. Milled nuts are not sproutable. Unmilled nuts will sprout, similar to almonds. However, the skin prevents you from detecting spoiled nuts. Try and see if you like them.

Recommendation: if available, try the unmilled nuts. Sprout only 1 day.

4.11 Walnuts

Walnuts are dried to a maximum moisture content of 8% to prevent mold and allow the shell to be bleached (improves appearance). Walnuts selected for in-shell sale are fumigated or heat treated to kill insects in storage. The in-shell nuts are then bleached using a dilute solution of sodium hypochlorite (ordinary household bleach).

Shelled walnuts are not bleached. However they may be treated with an anti- oxidant to preserve them in storage.

Remarks: not sproutable. Walnuts can be soaked instead of sprouted; however the flavor can change in a negative way - try both ways (soaked and unsoaked), and decide which you prefer.

Recommendations: buy organic, in-shell (hoping that organic nuts are not bleached), or organic, shelled.

5.0 Summary: Evaluation of (Standard Commercial) Raw Nuts

In the evaluation column below, the following code is used:

A = viable and sproutable (alive and active)

B = viable but not sproutable, in practical terms (alive but dormant/passive)

C = low or uncertain viability

D = not viable, not sproutable (devitalized)

Nut                     Format                                     Evaluation                     Comments

Almonds,            shelled, unblanched                  A

Almonds,             in-shell                                     A

Brazil Nut,           shelled, unblanched                 D

Brazil Nut,           in-shell                                     B/C

Cashews,           shelled                                      D                             standard commercial nuts

Chestnuts,          in-shell                                     B/C

Coconut,             unhusked                                 A/B                             fresh, mature nut only

Coconut,             partially husked                        B/C                             immature (green) nut

Coconut,             husked                                     B/C                             green/mature nuts

Filberts               shelled, unblanched                  B

Filberts,               in-shell                                      B                                organic recommended

Macadamias,       shelled                                      B/C                         depends on drying temperatures

Macadamias,       in-shell                                      B/C                         depends on drying temperatures

Peanuts,             shelled, unblanched                  A

Peanuts,             in-shell                                      A

Pecans,               shelled                                      D

Pecans,               in-shell                                      B

Pine Nuts,           unmilled                                     A                                 brown skin intact

Pine Nuts,           milled                                         C                                 no skin

Pistachios,           shelled, unblanched                  C

Pistachios,           in-shell                                      C

Walnuts,              shelled                                      B/C                             buy organic only

Walnuts,              in-shell                                      B                                 buy organic only

6.0 References

Duke, James A. CRC Handbook of Nuts Boca Raton (Florida): CRC Press, Inc., 1989.

Ohler, J. G. Cashew Amsterdam : Koninklijk Instituut voor de Tropen, 1979.

Rosengarten, Frederic. The book of edible nuts New York : Walker, 1984.

Woodruff, Jasper Guy (editor) Peanuts : production, processing, products Westport, Conn. : AVI Pub. Co., 1983.

7.0 Author Contact:

Last update: 02-03-2009 20:17