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Cashews: Food and medication that reduces the risk of diabetes!

This beneficial effect of food and diabetes, for lowering triglyceride levels and protecting from further complications associated with high levels of glucose and cholesterol.

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Cashew is a small evergreen tree up to a maximum of 12 meters, a native of Brazil, and because of its tasty fruit is now cultivated in many tropical regions of the world. His seed is kidney-shaped and mainly cultivated ground it such as India, Kenya and Tanzania.

It is very nutritious, and loaded with the protein, and essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium and zinc. Cashews contain less fat than other nuts.

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Two-thirds of the fat in the cashews are unsaturated fatty acids, 75 percent of the unsaturated fatty acids oleic acid makes (it contains olive oil) is known for its beneficial effect on heart health.

They beneficially influence the diabetes, for lowering the level of triglyceride, and protecting them from further complications associated with high levels of glucose and cholesterol. Regular consumption of cashew nut reduces the risk of developing type 2 diabetes

Cashews are a great source of antioxidants. This result provides phosphorus is essential for healthy development of teeth and bones.

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It is often recommended to take cashew nuts as part of a healthy diet for weight loss. Cashew nuts contain no cholesterol, are rich in dietary fiber and provide a lot of energy. Moderate consumption of these foods in the child gives a feeling of fullness and satisfaction.

Cashews contain zinc, which plays an important role in strengthening the immune system against microbial infection, protein synthesis and wound healing. It is very important during pregnancy to child development and maintenance of a stable condition in the body.

The cashews can enjoy after the bake or when fresh, with or without salt. It is used in addition to the vegetarian and non-vegetarian dishes, cookies, cakes, ice cream and salads. You can make butter if cashew puree soup in a food processor until you get a creamy consistency , and use it as a spread for bread , crackers or as an ingredient which gives the density of the soup . During the cooking, add cashews just before the end of cooking, otherwise it would have too much to soften.

 

Photo by Veganbaking/
Photo by oksidor/
Photo by The Travelling Bum/ CC BY

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