1. A healthy heart with polyphenols in nuts!

Peanuts and nuts are well known for their potential preventive effect on the occurrence of cardiovascular diseases. This beneficial effect on our heart is generally attributed to the high amount of ‘good’ unsaturated fats in nuts. However, the positive effect of nuts on heart health is greater than is simply attributable to their favourable fat content.

Which other nutrients in nuts could contribute even more? This was the question researchers in the USA asked themselves. They investigated whether the so-called polyphenols present in nuts also had protective effects for our body. It has already been demonstrated that the effect of polyphenols in red wine, green tea and chocolate could reduce the risk of heart diseases.

Thirteen adults received for breakfast a smoothie enriched with almonds, walnuts, or one that was not enriched with polyphenols. Looking at the changes in the participants’ blood, the researchers concluded that the body could indeed absorb the polyphenols from the nuts, and that these polyphenols also contributed to the antioxidant capacity of the body. This provided the evidence that the reduction in the risk of heart disease may go beyond the fat composition of nuts, and that the polyphenols in nuts also play a role.

The American Heart Association already recommends that at least 28 to 56 grams of nuts should be included daily as part of a healthy diet for the heart. These findings provide further support for the recommendations.

Sources:
1) Yang. J., Liu R.H. and Halim L. Antioxidant and antiproliferative activities of common edible nut seeds. Food Science and Technology 2009; 42: 1-8.
2) Torabian S., Haddad E., Rajaram S., Banta J. and Sabaté J. Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation. Journal of Human Nutrition and Dietetics 2009; 22: 64-71.

2. A new treatment for peanut allergy?

Peanut allergy affects 2% of the children in the UK, and it is only rarely that this resolves during their lifetime. Researchers, connected to Addenbrooke’s Hospital, Cambridge in England, tested oral immunotherapy on four male children with severe peanut allergy. They concluded that immunotherapy might be an effective treatment to induce the tolerance of peanuts at a very young age.

Under very close supervision, the participants in this research received a gradually increasing dosage of peanuts. At the end of this therapy the participants were able to eat 10 to 12 whole peanuts without suffering any allergic reaction. This dosage was much higher than the subjects had been able to tolerate before the treatment (50- to 480-fold). This was also much higher than is likely to be ingested through the accidental consumption of peanuts.

Although this research is a breakthrough in finding a therapy for peanut allergy, long-term tolerance via this therapy remains unknown and needs further investigation.

Source:
1) Clark A.T., Islam S., King Y., Deighton J., Anagnostou K. and Ewan P.W. Successful oral tolerance induction in severe peanut allergy. Allergy 2009; 2009 Feb 17. [Epub ahead of print]

3. Peanuts in the spotlight!

Origin

The peanut probably originated in Bolivia (South America) at the base of the eastern slopes of the Andes. Archaeological evidence reveals that peanuts were already being consumed in 1500 B.C. At the end of the fifteenth century peanuts were brought to Europe by the Spanish and Portuguese via Peru and Brazil. European traders are believed to have been responsible for the further dissemination of peanuts to Asia and Africa around 1600 A.C.

George Washington Carver

Although there were some commercial peanut farms during the 1800 A.C., peanuts were not cultivated on a large scale. This lack of interest in peanut farming is attributed to the fact that growing and harvesting techniques were slow and difficult, and that peanuts were regarded as a food for the poor. It was George Washington Carver who showed the wide variety of peanuts usages at a congress in the beginning of the nineteenth century. He discovered and presented hundreds of new applications, which boosted the peanut industry.

Cultivation

Globally there are four varieties that are most widely cultivated for commercial purposes: the Virginia, Runner, Spanish and Valencia. Each individual variety is suited to particular soils and climate conditions. However, they all grow best in loose, well-drained soils and less well on badly drained or tight clay soils. Moreover they are highly susceptible to frost. As a result, peanuts tend to be grown during the spring and summer months. Thus, harvesting generally occurs in late summer and/or early autumn.

Consumption

In total 2.3% of the European population consumes peanuts every day. However in the northern European regions the intake is much lower compared to that of the southern European regions. Not only the frequency, but also the average portion size is greater in the southern region. Moreover, men consume less peanuts then women.

Peanuts are legumes!

Although this is not widely known, peanuts are not nuts! Peanuts, along with beans and peas, belong to the single plant family Leguminosae. While their physical structure and nutritional benefits more closely resemble those of other legumes, their use in diets and cuisines more closely resembles that of nuts.

4. Cooking with nuts: Vegetarian Gado-Gado
    With Home-Made Peanut Sauce

Main course – Serves 4

• 250 g pandan rice
• 6 eggs
• 100 g carrots, sliced
• 150 g French beans, washed
• 150 g Chinese cabbage, chopped
• 100 g bean sprouts

Peanut sauce

• Olive oil
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• ½ tsp trassie (strong shrimp paste)
• 1 tsp powdered ginger
• 250 g peanut butter
• 100 ml water
• 3 tbsp soya sauce
• 30 g peanuts, finely chopped
• 60 g krupuk (prawn crackers)
• 2 tbsp coriander

• Boil the rice following the instructions on the packet.
• Hard-boil the eggs (7 minutes). Rinse in cold water, shell and halve them.
• Boil the carrot slices, French beans and cabbage for approx. 5 minutes, drain and place in a dish.
• Finally, add the bean sprouts.
• In the meantime, make the peanut sauce; heat some olive oil and sauté the onion and garlic.
• Crumble the trassie and sprinkle this with the powdered ginger over the onions and garlic.
• Stir in the peanut butter and add the water.
• Bring the sauce gently to the boil and continue to stir well, bring to taste with soya sauce and pepper.
• Just before serving, stir the chopped peanuts into the peanut sauce.
• Pour the peanut sauce over the vegetables and place the eggs on top.
• Serve the gado gado with krupuk and rice

Preparation time: approx. 20 min.
Nutritional value per person:
950 kcal • 3975 kJ • 36 g protein • 58 g fat • 10 g saturated fat • 73 g carbohydrates