Cashew nuts are kidney-shaped seeds that are found inside the cashew apple, which is a plant that grows along the northeastern Brazilian coast. Nigeria, Brazil, India, Tanzania, and Mozambique are the top cashew producers on a commercial scale.
Cashew nuts have anacardic compounds that destroy the bacteria that cause pneumonia, tuberculosis, acne, and tooth decay.
Due to the presence of a caustic substance known as cashew balm inside the shells—which should be carefully removed before consumption—cashews are never sold in the shell on the market. In the manufacturing of varnishes and pesticides, it is employed.
Manganese, magnesium, copper, phosphorus, and zinc are all abundant in cashews. They also contain less fat than other nuts—nearly 82% of the fat is made up of heart-healthy monounsaturated fats, like those found in olive oil, and around 66% of the remaining unsaturated fatty acids.
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Additionally, the analysis of 80,000 women’s diet records from the Nurses’ Health Study over a 20-year period shows that eating at least 1 ounce of cashew nuts per week lowers the risk of gallstones by 25%. Two teaspoons of nut butter are equivalent to this quantity.
The gram-positive bacteria that cause tooth decay, acne, Francisella tularensis, tuberculosis, leprosy, and Streptococcus pneumoniae are all eliminated by the anacardic acids in cashews. Gram-positive bacteria are killed after only 15 minutes when 1 part of this acid is dissolved in 200,000 parts water or as little as 1 part in 2,000,000.
Strong antioxidant, anticancer, and anti-Helicobacter pylori capabilities are present in both the cashew nut shell liquid and the anacardic acids. As a result, cashew nuts efficiently treat intestinal cancer and ulcers. Consuming these nuts lowers the risk of pancreatic cancer, according to research.
Consuming monounsaturated fat helps diabetics to lower their excessive triglyceride levels. Triglycerides are a type of fat that are transported in the blood and increase the risk of heart disease when they are present in excessive concentrations.
Additionally, these nuts possess strong cardioprotective qualities. A study that was published in the journal Obesity further revealed that consuming at least 2 per week reduces the chance of gaining weight.
According to a 28-month study in Spain involving 8,865 adult women and men, individuals who ate nuts at least twice a week had a 31 percent decreased chance of weight gain. According to research, eating nuts frequently reduced the chance of gaining 5 kg or more of weight.