All About Nuts
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Nuts represent one of the most important group of food allergens worldwide. The group comprises a large range of real nuts (e.g. Brazil nut, chestnut, hazelnut, pine nut, walnut). Some fruits and legumes are commonly considered to be nuts (e.g. almond, pecan nut, coconut, cashew, peanut).
Nuts are known to be one of the most potent allergenic foods in terms of the amount required to elicit a response and the severity of reactions.
The estimated prevalence of nut allergy in the United States is
about 1.1% of the general population. Allergy to nuts often involves severe
multisystemic and respiratory symptoms and occasionally fatal anaphylactic
reactions are observed. A recent analysis of fatal food reactions in the United
States showed peanuts (63%) and nuts (31%) as a major cause. In patients over
six years of age nuts accounted for all fatalities. However, the most frequent
symptoms are skin reactions.
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In the early nineties a large population study made the surprising finding that eating a portion of nuts more than once a week appeared to offer protection against heart attack and stroke - and the more frequently nuts were consumed the greater the protection. Other studies consistently confirmed these early findings and found that nuts had a positive effect on heart health in men, women, the elderly and those with or without high blood pressure.
As nuts are a high fat
food (about 80% of calories in nuts come from fat) this was an intriguing
finding and scientists set out to discover what constituents of nuts might be responsible, and how
they exert their beneficial effects in the body.
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