Are hazelnuts good for you?

Written by Tena Moore (- if this post appears on any site other than Vitaminstuff.com it has been stolen)


Yes. The unsaturated fat, vitamins and minerals in hazelnuts make them a perfect, healthy snack. Unfortunately, nuts in general have received a bad rap over the years due to their high fat content. What most people don’t realize is that they must have fat in their diet, and the right type of fat is healthy, mono and polyunsaturated fat; the type of fat found in hazelnuts. The FDA reported in 2003 that eating 1.5 ounces of nuts, such as hazelnuts, per day may be able to reduce heart disease.

Hazelnuts offer so many vitamins and minerals; it’s challenging to list them all. You can find B vitamins, calcium, magnesium, potassium, folate, zinc, copper, manganese, thiamin, vitamin A, vitamin E, vitamin K, selenium, and plenty of fiber and protein in hazelnuts. They are high in antioxidants and low in sodium and cholesterol. They are also known to help boost the immune system, promote digestion, and are a heart healthy food. Many of the vitamins and minerals found in hazelnuts are known for their cardio-protective qualities.

A low-fat dieting culture contributes to the misconception about hazelnuts, and nuts in general. Fat is needed for energy. You can either get your fat from ‘bad’ sources like sugary pastries and high-fat meats, or ‘good’ sources like nuts.



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What are Whole Grains?

Whole grains are grains that have not been refined. In other words, whole grains have not had their bran and germ removed by milling. Whole grains retain their vitamins and minerals naturally, are a good source of complex carbohydrates, and offer many nutrients such as magnesium, potassium and selenium. Barley, brown rice, bulgar, oatmeal, popcorn, wild rice, buckwheat and sprouted grains are all whole grains. Whole grains are a rich source of dietary fiber and have been proven to reduce coronary heart disease, diabetes, digestive diseases, some forms of cancer and obesity. The carbohydrates of whole grains are digested gradually and enter the bloodstream slowly, making them more nutritious and protective for the body than refined or ‘enriched’ grains.