30 years ago, nuts were perceived as the nutritional equivalent of candy. Today they are widely recognized as a nutrient powerhouse. But why are peanuts - which have unique health and sustainability credentials - still perceived by some consumers as not quite as healthy, or at least as hip, as higher-priced rivals such as almonds or walnuts?...Read on here.
Two big stories about serious allergic reactions allegedly due to nuts being consumed on airplanes had widespread British media coverage during August 2014 and were picked by worldwide media. This stoked up the familiar myths and real fears about anaphylaxis occurring at 30 thousand feet.
Almond milk sales continue to grow in the double digits, while cashew milk is gaining momentum, but what about peanut milk? There’s no major commercial product out yet, but a concept is being developed, says the National Peanut Board (NPB)... Read on here.
February 2016- Adding nuts to your diet is associated to a reduction in the risk of cancer. This is the main conclusion of multiple studies that have shown that eating 2 or 3 servings per week (57-84 g) of nuts, such as peanuts, walnuts or almonds, is associated to a reduction in the risk of some types of cancer (breast, colon, pancreatic and lung cancer).
It’s called LEAP – Learning Early about Peanut Allergy - and it has been five long years in the making. Now this ground-breaking study has been published in the New England Journal of Medicine.(1) LEAP’s lead investigator Dr Gideon Lack, Professor of Paediatric Allergy at Kings College, University of London, presented the study’s findings simultaneously at the American Academy of Asthma, Allergy and Immunology (AAAAI) meeting in Houston on 23rd February.
Recipe of the Month: August 2016
This colourful dish takes just over 10 minutes to cook and is great or dinner parties, summer barbecues or even a family meal. You can use chicken, beef or lamb and any vegetables you like, such as mixed sweet peppers, courgettes or even pineapple chunks. The dipping sauce is prepared whilst the kebabs are cooking, so it’s all on the table in about half an hour.Serve on a bed of rice, or with warmed pitta bread and salad.