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 Legumes?

Legumes are plants that have pods with tiny rows of seeds inside. Beans, peas, lentils and peanuts are all considered legumes. Black beans, black-eyed peas, pinto beans, garbanzo beans, fava beans and kidney beans and all other beans are legumes Split peas, yellow peas, green peas and all lentils are also legumes.

Legumes are extremely healthy. They are low in fat and high in protein, fiber and antioxidants. They contain calcium, folate, zinc, iron and selenium. They also provide a low glycemic index (GI) and may reduce the risk of diabetes, cancer, heart disease and obesity.

Legumes are a rich source of vegetarian protein, offering less fat and more fiber than meat protein sources.

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.

Pycnogenol: A Pine Bark Antioxidant

Pycnogenol is actually a trademarked name for the Maritime Pine bark and is oftentimes confused with grape seed extract, since they both contain proanthocyanidin. A powerful antioxidant, pycnogenol is used to help combat disorders and conditions that are related to aging, such as glaucoma, Alzheimer’s, macular degeneration, and senility.

A stronger antioxidant than both vitamins C and E, it begins working in the bloodstream within 20 minutes and can last up to 72 hours. Evidence shows that pycnogenol may improve circulation, protect cellular DNA from oxidative damage, and protect brain tissue. Pycnogenol works best when used as a combination with other vitamins and minerals, such as zinc, selenium, manganese and vitamin C and vitamin E.

Pycnogenol