8 More Foods Scrutinized



In all my years doing this stuff, I’ve never really properly addressed the suitability of cashews. Today that ends. Cashews are the seeds of the cashew apple, a delicacy of Brazil, and the interior of their shells are lined with a poisonous resin called cashew balm. Cashew balm is used in insecticides, so don’t go shelling your own cashews. So what’s the deal? Are they good to go, as long as you avoid the balm?

The cashew is high in monounsaturated fat (7.6 g per ounce) and, while it contains a decent amount of omega-6s (2.2 g per ounce), it’s lower in polyunsaturated fats than Primal favorites like almonds (3.5 g per ounce).

The cashew is, however, one of the richest sources of phytic acid in the nut and seed world, containing more phytate than almonds, hazelnuts, walnuts, and chestnuts. For that reason, I consider it helpful (and perhaps paramount) to soak your raw cashews before consuming them – especially if you’re trying to get over tooth decay or combat osteoporosis. (more…)

Diabetes: Apple Cider Vinegar on your salad helps

On Dec. 7, Health and Human Services Secretary Tommy G. Thompson unveiled a national plan to combat the growing incidence of type 2 diabetes. It’s the most common form of this disease, characterized by a growing resistance to the normal effects of the hormone insulin. A primary goal of the new federal program is to increase people’s awareness of what they can do to prevent or manage this disorder, which costs the United States some $132 billion a year.

Vinegar as a Sweet Solution? (more…)