Food organic pistachios

A Queen’s Food:  Organic Pistachios

The Queen of Sheba of Solomon’s time loved pistachios so much that she demanded that all the pistachios grown in her lands be sent to court for her personal use.  The history of this royal food, organic pistachios, goes back to Biblical times, and the pistachio comes from the Mid East.

For American cultivation as food, organic pistachios were introduced to California in the 1970’s, and California is now the 2nd largest producer in the world. A natural raw food, organic pistachios do not have to be processed, and are full of nutrients.  The fat in pistachios is monosaturated fat, like olive oil.  Monosaturated fats help lower total cholesterol and LDL, or “bad” cholesterol.  Monosaturated fats contain Omega-3 fatty acids, which help regulate triglycerides and have an anti-inflammatory effect on heart arteries.  They also help prevent the development of clots that can block heart arteries.

When used in a diet of raw food, organic pistachios are “sprouted.”  The raw nuts are soaked overnight in salt water, and then they are dehydrated.  Sprouting activates certain enzymes, making the nuts easier to digest.  Eating them raw preserves the important amino acids in the nuts.  When eaten as a raw food, organic pistachios are rich in L-tryptophan, an essential amino acid for human health.

Phytochemicals are bioactive substances found in fruits and vegetables, which may be important in maintaining healthy hearts and may have a role in preventing cancer.  Most phytochemicals are destroyed when food is processed, which is why raw food, such as organic pistachios, is important.

A good health food, organic pistachios are rich in B vitamins, phosphorus, copper and potassium.  They are rich in fiber and phytochemicals, and contain lutein, which is important for eye health.  The American Heart Association has announced that up to 1 ½ ounce/day of pistachios may improve heart health.