QUEZON City, Philippines (February 20) – Peanuts are usually mistaken to belong in the family of nuts such as almonds and walnuts. But truth be told, peanuts are actually legumes – a type of plant with seeds that grow in long cases. It belongs to the family of peas, chickpeas, lentils, and beans.
It originated from South America as an important part of the diet for Aztecs and other Native Indians in South America and Mexico. It was brought to North America during the time of slave trade where Africans placed it on board. Also, Spanish and Portuguese who explored the New World brought this plant back home from their voyages.
Two prominent names put peanuts in the spotlight during nineteenth century. George Washington Carver suggested replacing the cotton farm with peanuts because the previous farm was destroyed by pest followed by Civil war. He also invented 300 uses of peanut. The man behind the peanut paste is a physician practicing at St. Louis, Missouri. He prescribed the paste to be nutritious, high protein and low carbohydrate food for his patients.
Peanuts are considered as a kind of wonder food; believe it or not, it is good for your heart. In a study of 22 subjects involving peanuts and peanut butter as the emphasis for diet, it was estimated that the risk for cardiovascular disease decreased by 21% compared to the average American diet .Peanuts are good source of vitamin E, niacin, folate, protein and manganese. It also provides resveratol– phenolic antioxidant also found in red grapes and red wine. It explains the French paradox that people in France consume diet that is not low in fat but rather food that lowers the risk of cardiovascular disease. Lastly, a study by Nurse’s Health Study which involved 86,000 women showed that the frequent consumption has significance with the reduction of risk of cardiovascular disease.
Aside from it cardiovascular disease prevention, it is a good antioxidant. A journal published by Univessity of Florida, the Food Chemistry, said that because peanuts are high in polyphenol, primarily the p-coumaric acid, when roast increases the substance’s level boost antioxidant by 22%. Also, it helps in preventing colon cancer that is second most fatal malignancy in developed countries and most frequent in third world countries. By eating twice or more in a week, the risk may lower by 58% in women and 27% in men. In twenty years of dietary data collected by Nurse’s Health Study, with 80,000 women participants, it was concluded that the risk for developing gallstones may lower by 25% with the consumption of an ounce of nuts, peanuts, or peanut butter every week.
Peanuts lower the risk for Alzheimer’s and other age-related diseases. According to a researched published in Journal of Neurology, Neurosurgery and Psychiatry, regular consumption of food that is high in niacin, like peanuts, protects against decline in brain health.
“Fear me not”, the peanut said. Why? Peanuts prevent weight gain. In a journal, Obesity it was said that those who consume peanuts twice a week is likely to gain weight compared to those who don’t. The author advices that, “Frequent nut consumption was associated with a reduced risk of weight gain (5 kg or more). These results support the recommendation of nut consumption as an important component of a cardio protective diet and also allay fears of possible weight gain.”
Believe it or not, peanuts can be an ingredient in making a bomb. It is that awesome.
References:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101
(written by Karen Llacuna, edited by Jay Paul Carlos, additional research by Vince Alvin Villarin)
