Natural Cook Studio of Bend

Pistachios are known as the original prehistoric snack. We humans have been eating these nuts for some 9,000 years. They are one of two nuts mentioned in the Bible (Genesis 43:11). There history in the US is much more recent. Pistachio trees were planted experimentally in California in the 1930’s and after ten years a hearty variety emerged called Kerman, named after the Middle Eastern city of origin. Now California is the second largest producer worldwide with more than 100,000 acres.

Super nutrient dense pistachios are a quality snack choice. Low on the glycemic index and naturally cholesterol free, pistachios offer good heart health benefits, plenty of antioxidants and good fat. A one-ounce serving of pistachios scores higher on the USDA’s antioxidant scorecard than 1 cup of green tea. Compared to other nuts they are superior in protein, calcium, and vitamin A. Pistachios contain significant amounts of the antioxidant lutein, about 13 times the amount of the next highest nut, hazelnuts. Lutein is associated with a reduced risk of age-related macular degeneration, the leading cause of irreversible blindness. They are an excellent source of B6, which has been shown to lower homocysteine levels, which is involved in protein metabolism, and immune functions. Pistachios off nutritional “bang” for the calorie, and increase the feeling of fullness. They are endorsed by the South Beach Diet, Weight Watchers, The Zone Diet, DASH Diet, and The Mediterranean Diet.

Pistachios absorb moisture from the air and will become stale if improperly stored. Keep pistachios in an airtight container in the refrigerator or freezer to maintain freshness. In-shell pistachios will remain fresh for up to one year from the date of production, while shelled pistachios are best eaten within four months for maximum flavor. If you like pistachio ice cream, try my favorite, Ben and Jerry’s pistachio pistachio. Yummy!

In Health,