Medicinal benefits of pistachio
A Loma Linda University medical study published results
that should encourage us all to eat a 3 to 3 1/2-ounce
serving of nuts five or more times a week. Those
participants who ate nuts five times a week throughout the
study showed a decrease in their LDL (the bad cholesterol)
levels as well as total cholesterol levels. Those with lower
cholesterol readings were at a lower risk for heart attack.
It may be interesting to note that in spite of the intake of
35% of calories from primarily monounsaturated fat,
participants showed no significant weight increase.
Kathleen E. McMahon, PhD, RD, writes on behalf of the
California Pistachio Commission, "Current status of research
on monounsaturated fats in nuts demonstrates that eating
nuts can play a role in lowering coronary heart disease risk
by decreasing both total cholesterol and LDL cholesterol
levels."
Pistachios are rich in phytosterols, known for lowering
blood cholesterol. Animal studies have shown that
phytosterols may have anti-cancer properties. According to
the 2000 USDA Dietary Guidelines that recommend a diet low
in saturated fat and cholesterol, pistachios are an ideal
food.
In the well-known DASH diet study, eating 4 to 5 servings of
nuts per week played an important role in lowering blood
pressure in patients with hypertension. Minerals such as
potassium, magnesium, and calcium, found in pistachios are
important in maintaining normal blood pressure.
Pistachios are a key player in the highly respected
Mediterranean diet as well and are considered one of the
major components of the diet. Studies revealed that those on
the Mediterranean diet had a lower risk for heart disease
and hypertension.
In numerous medical studies comparing dietary data of
vegetarian and plant based diets to standard American diets,
vegetarians and vegans consistently register the lowest
rates of chronic diseases and the longest life expectancy.
An important staple of the plant-based diet is nuts and
seeds.
