a sensual history weight management a better love life? healthy heart

American Pistachios: The
Nut
HEALTHY HEART
Hearts are a universal symbol of love, and pistachios can help keep yours healthy. There is
scientific research that supports the power of pistachios for heart health and the health of blood
vessels. In fact, the U.S. Food and Drug Administration recognizes that tree nuts, including
pistachios, can be part of a heart healthy diet. Research has shown that eating
calorie-controlled amounts of pistachios as part of a heart healthy diet may help
support healthy cholesterol levels, and blood vessel health. Pistachios also
have more antioxidant power per 100 grams than blueberries, blackberries,
garlic, and pomegranate juice – and that’s good for the whole body.
A SENSUAL HISTORY
Pistachios delight the senses with their unique flavor, color and
scent. It is said that in ancient Persia, lovers used to meet under
pistachio trees and listen to the crackling of nuts in the moonlight,
which was a sign they’d be happy.
49
nuts per serving.
They are also
among the
lowest fat nuts.
WEIGHT MANAGEMENT
Bye-bye love handles! A typical one-ounce serving of
pistachios contains 160 satisfying calories. Research shows
that simply shelling and eating pistachios one by one
slows consumption, allowing one to feel full more easily.
A BETTER LOVE LIFE?
A healthy sex life is vital to self-esteem, overall health, and satisfying
relationships.1 A recent prelimenary study of 17 men (between the ages of
38 and 59) with erectile dysfunction saw improvements in measures of
erectile function and sexual satisfaction after eating 3.5 ounces of pistachios
daily for 3 weeks. Further studies are needed to evaluate the relationship.
1. Harvard Health Publications. Sexuality at Midlife and Beyond, A Harvard Medical School Special Health Report. June 2003.
Available at: http://www.health.harvard.edu/newsweek/Excerpted_from_Sexuality_at_Midlife_and_Beyond.htm.
AmericanPistachios.org
American Pistachios: The
Nut
AMERICAN PISTACHIOS:
THE SMART RECIPE FOR
HEALTHY
SNACKING
Recipes
by Chef Grant
MacPherson
THYME & GARLIC
AMERICAN PISTACHIOS
1 pound
4 sprigs
½ ounce
4 tablespoons
Sea salt to taste
American pistachios, in-shell
Thyme, chopped
Garlic, sliced
Canola oil
Warm canola oil in roasting pan, add the pistachios and
toast. Add the sliced garlic and thyme sprigs, continue
toasting until the garlic and thyme have coated the
pistachios; season with sea salt to taste. Remove from
heat, serve warm in the vessel of your choice.
Yield: 1 pound snacking nuts.
AMERICAN PISTACHIOS WITH
TERIYAKI & DIJON MUSTARD
1 pound
6 tablespoons
2 tablespoons
2 tablespoons
Sea salt to taste
American pistachios, in-shell
Teriyaki sauce
Dijon mustard
Canola oil
Warm canola oil in roasting pan, add the pistachios
and toast. Add the teriyaki sauce and Dijon mustard,
coating the pistachios evenly; season with sea salt to
taste. Remove from heat, serve warm in the vessel of
your choice.
Yield: 1 pound snacking nuts.
CURRY-DUSTED
AMERICAN PISTACHIOS
1 pound
½ ounce
4 tablespoons
Sea salt to taste
American pistachios, in-shell
Yellow curry powder
Canola oil
AMERICAN PISTACHIOS WITH
TEXAS PETE HOT SAUCE
1 pound
3 tablespoons
4 tablespoons
Sea salt to taste
American pistachios, in-shell
Texas Pete hot sauce
Canola oil
Warm canola oil in roasting pan, add the pistachios and
toast. Add Texas Pete hot sauce, coating the pistachios
evenly; season with sea salt to taste. Remove from
heat, serve warm in the vessel of your choice.
Yield: 1 pound snacking nuts.
AMERICAN PISTACHIOS WITH
BLACK & WHITE PEPPERCORNS
1 pound
¼ ounce
¼ ounce
4 tablespoons
Sea salt to taste
American pistachios, in-shell
Ground white peppercorns
Ground black peppercorns
Canola oil
Warm canola oil in roasting pan, add the pistachios and
toast. Add the ground white and black pepper, coat
evenly and continue toasting; season with sea salt to
taste. Remove from heat, serve warm in the vessel of
your choice.
Yield: 1 pound snacking nuts.
Warm canola oil in roasting pan, add pistachios and
toast. Add the curry powder and continue toasting;
season with sea salt to taste. Remove from heat,
serve warm in the vessel of your choice.
Yield: 1 pound snacking nuts.
AmericanPistachios.org
American Pistachios: The
Nut
THE
“LOVE NUT”
Research Resources
Thomas Hopkins, M.D. is a board-certified physician in internal medicine who is in
private practice in Sacramento, California. Dr. Hopkins wears many different hats: he is the medical
director for cardiac rehabilitation and wellness, employee health services and utilization
management, and holds leadership positions in a large, multi-specialty Independent Physician
Association (IPA) in Sacramento. He was previously the medical director for the tobacco cessation
program at the Sutter Bariatric Center at Sutter Medical Center, Sacramento. Dr.
Hopkins currently serves as the chief medical correspondent for KCRA 3 in
Sacramento, an NBC-affiliate television station where he delivers live television
broadcasts on current issues relevant to health and medicine. He was the CEO and
co-founder of Medi-Stop, Inc., a convenient care medical clinic in Sacramento.
Dr. Hopkins has been a practicing physician for 16 years. He worked as a physician
within a large, multi-specialty group for six years prior to starting his private medical
practice. He has served in several leadership positions within the community and
local hospital. He formerly served as a delegate to the American Medical Association
and California Medical Association. He serves as treasurer and board member for
Sutter Independent Physicians, an organization of more than 750 independent
practicing physicians in the Sacramento region.
Dr. Hopkins has a keen and genuine interest in improving patient education, increasing health
screening and access to basic health care services, and maximizing preventive strategies to preserve
health and reduce disease. His areas of expertise include bariatric medicine, and he is interested in
men’s health issues as well. He has served on a national advisory panel for erectile dysfunction.
Dr. Cathy Kapica has empowered individuals and organizations to make smart lifestyle choices
by marrying science with the practical for more than 25 years. She continues to promote the intersection of
food, nutrition and wellness as Senior Vice President of Global Health and Wellness at Ketchum and adjunct
faculty at Tufts University. She created and leads the Ketchum Nutrition Certification Program for Public
Relations Professionals developed in collaboration with Tufts University, the first global program of its kind,
designed to educate account teams on the basics of nutrition to help provide better client service. She also
co-stars as “The Lazy Cook” in the video series ‘The Lazy Cook and the Crazy Cook’ where she shares her
unique approach to food preparation (www.lazycookcrazycook.com). Dr. Kapica is a registered dietitian,
licensed to practice in the state of Illinois; a fellow of the American College of Nutrition; and certified in
Family and Consumer Science. Her past achievements include:
Global Director of Nutrition for the McDonald’s
Corporation, where she led the nutrition effort in
the 118 countries where McDonald’s restaurants
serve more than 50 million customers every day.
Among her accomplishments was to increase
fruits and vegetables on the menu, and promote
balanced active lifestyles via country level
programs.
Senior Scientist and Director of Nutrition
Education at the Quaker Oats Company where
she educated consumers, health professionals
and the media on the health benefits of oats.
Assistant Professor at Finch University of Health
Sciences/The Chicago Medical School’s Department
of Nutrition, where she taught the first-of-its-kind
online graduate nutrition degree program.
Adjunct Assistant Professor at the University of
Pittsburgh School of Dental Medicine.
Media spokesperson for the American Dietetic
Association.
Nutritionist at the American Medical Association,
where she established nutrition programs as part of
medical education.
AmericanPistachios.org
American Pistachios: The
Nut
PISTACHIOS and
Weight
Management
P
istachios can help to manage your weight.
No need to compromise taste, fun or health
to reach your weight goals when you
include pistachios as part of your daily calorie
needs. A one-ounce serving of pistachios is 49
nuts—more per serving than any other snack nut.
Those 160 calories are packed with nutrients your
body needs to stay healthy.
Did you know that pistachios may have fewer
calories than previously thought? New research,
supported by the United States Department of
Agriculture (USDA), suggests that the fat in
pistachios isn’t completely metabolized. This
means that when we eat pistachios, we may
absorb fewer calories than originally estimated. 1
In addition, emerging research suggests that eating
pistachios in the shell can help you manage how
many you eat without compromising fullness. The
act of opening each pistachio shell to get out the
nut slows down the eating process, which can lead
to greater satisfaction and fullness after eating. 2, 3
The U.S.
Nutrition Facts Panel for
American Pistachios
Nutrition Facts
Serving size
1 oz. (28g/about 49nuts)
Amount Per Serving
Calories 160
Calories from Fat 120
%Daily Values
Total Fat
13g
Saturated Fat
1.5g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol
0mg
Sodium
120mg
Potassium
290mg
Total Carbohydrate 8g
Dietary Fiber
3g
Sugars
2g
Protein
6g
20%
8%
Vitamins A 2%
Calcuim
4%
Vitamin E 2%
Vitamin B6 5%
Phosphorus 15%
Zinc
4%
Copper
20%
2%
6%
15%
4%
8%
4%
-
0%
5%
8%
3%
12%
Vitamins C
Iron
Thiamin
Folate
Magnesium
Selenium
*Percent daily values are based on a 2,000 calorie diet.
1
Baer DJ, Gebauer SK, Novotny JA. 2011.
Measured energy value of pistachios in the
human diet. Br J Nutr. Jun 28:1-6.
Daily values may be higher or lower depending
on your calorie needs.
Data from the USDA National Nutrient Database
for Standard Reference Release 23 (2010).
2
Honselman CS, Painter JE, Kennedy-Hagan KJ,
Halvorson A, Rhodes K, Brooks TL, Skwir K. 2011.
In-shell pistachio nuts reduce caloric intake
compared to shelled nuts. Appetite.
Oct;57(2):414-7
3
Kennedy-Hagan K., Painter JE, Honselman C,
Halvorson A, Rhodes K, Skwir K, 2011. The effect
of pistachio shells as a visual cue in reducing
caloric consumption. Appetite. Oct;57(2):418-20.
AmericanPistachios.org
American Pistachios: The
Nut
PISTACHIOS and
Heart Health
Good things come in small packages when it comes to the
nutrition benefits of pistachios. A one-ounce serving of
pistachios (about 49 nuts) contains a host of vitamins,
minerals and other nutrients that bodies need to function
and stay healthy. And all for about 160 calories. One ounce
of pistachios provides:
More dietary fiber (3 grams) than ½ cup of cooked broccoli
6 grams of protein—the same amount as in 1 ounce of soybeans
“Good” fat—7 grams of monounsaturated and 4 grams of
polyunsaturated fats, which are considered heart-healthy
Less than 2 grams of saturated fat
Phytosterols, which may decrease the risk of heart disease
As much potassium as half of a large banana
Vitamin B6
Copper
Thiamin
Phosphorous
Manganese
No cholesterol
No trans fat
Pistachios also have more antioxidant power per 100 grams than
blueberries, blackberries, garlic and pomegranate juice. 1
Lutein, an antioxidant found in green and yellow vegetables, is also found in
pistachios. This antioxidant has been widely studied and shown to support
eye health. Pistachios have more lutein than any other nut. 2, 3, 4
Pistachios promote a healthy heart and blood vessels. There is scientific
research that supports the power of pistachios for heart health and the
health of blood vessels. The U.S. Food and Drug Administration recognizes
that tree nuts, including pistachios, can be part of a heart-healthy diet.
Research has shown that eating calorie-controlled amounts of pistachios as
part of a heart-healthy diet can also help manage healthy cholesterol levels,
inflammation and blood vessel health.
1 United States Department of Agriculture, Agricultural Research Services. (2010). Oxygen radical absorbance
capacity (orac) of selected foods, release 2 (2010). Retrieved from
http://www.ars.usda.gov/Services/docs.htm?docid=15866.
2 Richer S, Devenport J , LangJC. LAST II: Differential temporal responses of macular pigment optical density in
patients with atrophic age-related macular degeneration to dietary supplementation with xanthophylls, Optometry
78 (5) (2007), pp. 213–219.
3 SanGiovanni JP, Chew EY, Clemons TE; et al, Age-Related Eye Disease Study Research Group. The relationship
of dietary carotenoid and vitamin A, E, and C intake with age-related macular degeneration in a case-control study:
AREDS report No. 22. Arch Ophthalmol. 2007;125(9):1225-1232.
4 U.S. Department of Agriculture, Agricultural Research Service, USDA National Nutrient Database for Standard
Reference, Release 15, 2002. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp
5 U.S. Department of health and Human Services, U.S. Food and Drug Administration. (2009). Food labeling guide
Retrieved from
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/
FoodLabelingGuide/default.htm
AmericanPistachios.org