FROM OUR EXPERTS
If you have diabetes, beware of peanuts, peanut butter, and peanut oil.
Some people think that because most tree nuts, like almonds, are so healthy, that peanuts should also be good for us. But peanuts aren’t nuts at all. They are a legume, and unlike most nuts we can’t eat them raw.
Actually, we can’t eat them at all if we want to avoid some of the side effects that we can get from them. Some of these side effects can be quite serious.
I can think of only nine reasons why we have to avoid peanuts or anything made from them. Maybe you can think of more, but these eight might be enough to give anyone pause:
1. Peanuts have a lot of carbohydrates, which raise our blood sugar level. Take a look at the US Department of Agriculture’s National Nutrient Database , which is the gold standard of nutrient facts and is fortunately back online today now that the government shutdown has ended. When you exclude the water content in peanuts, they are 37 percent carb...
When I got my last haircut, the hair stylist and I talked about our favorite candy. It turned out to be one of the few things we have in common.
For both of us Reese’s Peanut Butter Cups are our guilty pleasure. The combination of chocolate and peanuts is irresistible.
Many people share our preference. The Snickers bar is the biggest selling candy bar, and Hershey’s Reese’s Peanut Butter Cup is number two, according to AskMen.com .
I almost completely stopped eating any candy when I took my diabetes seriously- too much sugar.
That’s why I was so excited to read in an article in diabetes magazine a few month’s ago that there is now a sugar-free version of Reese’s Peanut Butter Cups . But I looked in vain for it.
Yesterday I finally found my favorite candy in my local drugstore. The first thing I noticed is that the label says it is low glycemic and has 5 grams of fiber.
The second thing I noticed was that somehow one of the cups was in my mouth. It tasted great – every bit as goo...
This is Part One of a weekly, 3-Part Series on Modified Foods For Food Allergies.
Part Two is about fermenting soy to reduce allergens.
Part Three is about modifying eggs to reduce allergic reactions.
Would you eat a peanut stripped of all that makes it a peanut - including the proteins that could cause a deadly allergic reaction?
When a food allergic person reacts adversely to a particular food they are, in fact, reacting to the protein in the food. So, some people (geneticists, mostly) thought the way to reduce the chances of a highly allergic reaction is to get rid of the offending protein.
However, if you remember from your grammar school science class, pulling at one strand of a genetic code could mean something else falls away, something else you might need or want.
In general, the idea to genetically delete the proteins in food that make some people very, very ill has been around for a while. In 2001, a research team was actually looking for t...
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