The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
As I’ve always said, part of the Primal Blueprint’s power is its continuing evaluation and evolution. As a broad lens defined by tried and true physiological principles, the PB can effectively assess and (when appropriate) seamlessly accommodate “new”/rediscovered practices and foods. Readers send me questions all the time that help redefine or further confirm the Blueprint’s existing range. Here’s one such inquiry.
I’ve been seeing more hemp products in the stores these days and have friends who call themselves hemp converts. They say it’s a good protein source. What do you think of hemp? Do you consider it Primal?Read More
Seeds get a whole lot of superficial love around here, but not much specificity. A quick review of our archives reveals that we have yet to really delve into what we include as one of the five basic Primal staples. Meat, vegetables, fruit, and nuts have all been discussed ad nauseum (with more to come, no doubt), but seeds? Barely a peep. Oh, sure, while I constantly rail against the non-edible seeds (well, technically they can be eaten, but never in the raw state) – cereal grains and legumes – and question whether we should be eating certain seeds at all, I think I’m overdue for a celebration of (or a critical look at) all the other edible seeds to which I allude so often.Read More
We already tend to steer clear of peanuts for some obvious (to our readers) reasons: the fact that they’re legumes, rather than actual nuts; the potentially dangerous, “anti-nutrient” lectins found in them; and their prominent spot in the upper echelons of the “Most Common Food Allergens” list. But there’s another reason to steer clear of peanuts, something we’ve touched on briefly in the past but never expounded upon. Peanuts, along with a couple other crops we tend to avoid, like corn and cereals, are especially susceptible to a mold that produces a mycotoxin called aflatoxin.
Aflatoxin is a carcinogen that has been shown to cause liver cancer in rats (and, presumably, in humans). The amounts given to the rats in the study were highly concentrated, of course, with the express intent to study the effects of acute aflatoxicosis. You won’t be getting a couple grams of aflatoxin with every bag of peanuts or anything, so acute aflatoxicosis isn’t a big issue for people – at least in the US.Read More
Loaded with heart-healthy good fats and a good source of protein, nuts are a satisfying – not to mention – tasty addition to any diet. But, if you relegate your nut consumption only to the odd handful of raw nuts you’re missing out on a ton of opportunities to go nuts!
Read on to learn our top 10 ways to use nuts.
1. Make Your Own Nut Butter
Sure, peanut butter has a certain air of nostalgia, but there are so many other (healthier) alternatives. Almond butter is perhaps the most common alternative (and the one that is easiest to find in your local supermarket), but that doesn’t mean you should discount hazelnuts, macadamia, pecans and pistachios, which can all easily be transformed into a tasty butter. And the best part? Making nut butter really isn’t that difficult at all.
I love nuts, but they most definitely do NOT love me back! Since going “primal” about 18 months ago, I’ve increased my consumption of nuts and seeds. Well actually, I’ve gone overboard. (Seems I just can’t have a handful and call it a day.) Now nuts and seeds in virtually any amount cause me to have major digestion issues. It’s indescribably bad, let’s just leave it at that. I’ve read a lot about soaking (sprouting) nuts and seeds and it seems to make a lot of sense to try this. I’d love to have your opinion on this!Read More
Every fall I stock my freezer with nuts and seeds. Obviously I want to buy fresh, not last season’s warehouse leftovers. I am wondering when to expect a fresh supply of popular nuts and seeds like walnuts, almonds, hazelnuts, pumpkin seeds, sunflower seeds, and pine nuts. I know that most pine nuts sold in the US are sourced from China.
Thanks for the great question. Nothing puts the “gatherer” in hunter gatherer like nuts and seeds. Obviously, we include them in many of our MDA recipes, and I’m a big fan myself.Read More
I’ve been researching flax and am ready to pull the plug on my dedicated flaxseed grinder. The kicker was seeing flaxseeds associated with prostate cancer. What?s your take?
Thanks to reader Clare for the thoughtful correspondence on flax. This is exactly why I love doing this blog. Research continues to unfold, and the conversation never fails to engage and inspire me.Read More
We’ve known for quite some time that a peanut isn’t really a nut (it’s a legume), but turns out almonds have long been sneaking in to the mixed nuts too! In fact, almonds are nothing more than a seed for an almond tree, a medium sized tree that produces flowers and almond fruit.
But that’s not where the trickery ends: Although similar in that they have an oval shape, off-white flesh, thin, brown-hued skin, there are in fact two kinds of almonds: Sweet, which are the ones we eat, and bitter, which are used to make almond oil or Amaretto but are otherwise inedible. For our purposes today, we’re only going to be talking about the raw, edible kind.Read More
Can you give me more explanation about nuts and seeds? I eat a ton of them and am always confused about which ones are actually nuts and which are seeds and which are legumes. Does it make any difference if you eat them whole, roasted, raw or as nut butter?
Thanks to reader Charlotte for these questions in response to last week’s “Get Primal” post. The classification question does get tricky.Read More
Just like our beloved eggs (oh, what a nutritional ball of goodness), nuts are victimized by painful puns: Get Nutty! We’re Nuts about Nuts! You’re Nuts if You Don’t Eat Them!
We don’t do that here. Nuts are a Smart Fuel deserving of some smart words. Here’s why we think nuts are great for your health. Just don’t go…crazy…with the portions. (Whew – that was close!)
– Excellent fats that boost mental clarity, love your liver, and help your heart.
– Protein and fiber
– Selenium. This handy mineral activates an antioxidant called glutathione peroxidase. You don’t have to remember that, just know it’s 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, 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.
More Smart Fuel
[tags] fat soluble vitamins, antioxidants, peanuts, almonds, filberts, hazelnuts, cashews, walnuts, nutritional value of nuts, selenium, vitamin E, glutathione peroxidase, nut portion size recommendation, best nuts [/tags]Read More