California Walnuts

Taste the difference California walnuts make. California’s mild climate and deep fertile soil provide the ideal growing conditions for the world’s premium walnuts. Harvested at their peak, they are then carefully sorted, cleaned, dried and prepared for you, the consumer.

The California Walnut Commission prides itself on making sure that the walnuts you purchase are of the highest quality. Plump and crisp with a rich, nutty flavour, they add texture and taste to a wide variety of dishes, from salads to desserts.

Don’t be fooled by their small size. California Walnuts are packed with good nutrition. As well as featuring cholesterol-lowering properties, they contain other heart-healthy components such as vitamin E and dietary fibre

Delicious, Nutritious and Easy:

In addition to being a delicious source of omega-3s, walnuts add quick, gourmet appeal and wonderful taste and texture to a wide range of dishes, from snacks and appetizers to salads and entrées. Their convenience and versatility make it easy to add a handful of walnuts to your diet every day. For delicious recipe ideas,

Not All Fats Are Created Equal:

The fat in walnuts is 72.4 per cent heart-healthy polyunsaturated fat, shown to reduce the levels of LDL or “bad” cholesterol. Unsaturated fats, found mostly in fish and plant foods, are considered “good” fats. But the two unsaturated fats, monounsaturated and polyunsaturated, are distinctly different. Polyunsaturated fats are the source of vital essential fatty acids (EFAs), including omega-3s, which we can only get from food.

About Omega-3s:

Mounting scientific evidence suggests that omega-3s lower cholesterol, protect the heart, defend against some cancers and help ease symptoms of inflammatory diseases like arthritis. Getting more omega-3s into the diet of Canadians has become a priority for top nutritionists. Polyunsaturated fats, like you find in walnuts, are high in these vital essential fatty acids. Although it may sound contrary to popular perceptions, everyone’s diet needs fat. It gives us energy. It makes food taste good. And you can only get essential fatty acids from your diet. Omega-3 fatty acids are found in cold water fish, such as salmon, as well as in plant foods including walnuts, leafy greens, soybeans and flaxseed.

Walnuts and Fish Protect Against Heart Disease Differently

New research published in the American Journal of Clinical Nutrition comparing the effects of walnuts and fatty fish in the fight against heart disease demonstrated that both can reduce the overall risk of coronary heart disease. The research, conducted at Loma Linda University in California, found that in healthy individuals, walnuts lowered cholesterol more than fish, while fatty fish lowered triglycerides

Medieval Medicine:

During Medieval times, walnuts were considered a medicine. A potion containing walnut leaves was used to treat muscular aches and pains and walnuts were believed to soothe the digestive system.

Brain Food:

Later, in the 16th and 17th centuries, herbal treatments became official medical practice and various plants were prescribed due to their resemblance to a particular body part. The walnut, with its visual likeness to the human brain, was used to treat head ailments, boost intellect and calm emotions. Even today, in Asian cultures, the walnut is considered a brain food. College students munch on walnuts by the handful before exams, hoping to boost their scores.


Join the California Walnut Commission Recipe Club — CLICK HERE to join now

Visit the California Walnut Commission Website @ http://www.walnutinfo.com

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