Roasted nuts?

[Jannis]

Hi everybody,

nuts are generally considered as very god food for humans. But
how about the popular habit of roasting those little goddies?
Does anybody know if and how much that changes their
nutritional status? Any studies? Thanks in advance.

[John 'The]

Once upon a time, our fellow jannis rambled on about "Roasted
nuts?." Our champion de-medicalising in sci.med.nutrition
retorts, thusly ...

>nuts are generally considered as very god food for humans.
>But how about the popular habit of roasting those little
>goddies? Does anybody know if and how much that changes their
>nutritional status? Any studies? Thanks in advance.

It depends on what you are interested in.

Roasting does *not* affect the protein content. It is my
understanding that roasted nuts when exposed to air rot faster
than raw nuts do.

All PUFA, including the Omega-3's, are unstable and heat
sensitive and will degrade under conditions of high heat.

And, I don't need a Masters degree in nutritional epidemiology
from a second rate institution to say so. :-)
--
John Gohde, Patient Empowerment Advocate
http://home.naturalhealthperspective.com/empowerment.html
Email: Ngs@NaturalHealthPerspective.com
www.NaturalHealthPerspective.com - Pioneering
de-medicalisation by handing back the power to the people,
encouraging self care and autonomy, and resisting the
categorization of life's problems as medical.

[Mattlb]

John 'the Man' wrote:

> >nuts are generally considered as very god food for humans.
> >But how about the popular habit of roasting those little
> >goddies? Does anybody know if and how much that changes
> >their nutritional status? Any studies? Thanks in advance.
>
> It depends on what you are interested in.
>
> Roasting does *not* affect the protein content.

Just out of curiosity, why do you think roasted nuts taste
different to raw nuts?

> It is my understanding that roasted nuts when exposed to
> air rot faster than raw nuts do.

What is the basis of this understanding?

> All PUFA, including the Omega-3's, are unstable and heat
> sensitive and will degrade under conditions of high heat.

Can you define what you mean by 'unstable' and 'degrade' in
these contexts.

MattLB

[John 'The]

Once upon a time, our fellow MattLB rambled on about "Re:
Roasted nuts?." Our champion de-medicalising in
sci.med.nutrition retorts, thusly ...

>What is the basis [of your reply]?

Replies from the Evil Tom (aka, Tom Matthews), which I have
saved to hard disk of course.

Laughing at your intense burning jealousy as always. :-)
--
John Gohde, Patient Empowerment Advocate
http://home.naturalhealthperspective.com/empowerment.html
Email: Ngs@NaturalHealthPerspective.com
www.NaturalHealthPerspective.com - Pioneering
de-medicalisation by handing back the power to the people,
encouraging self care and autonomy, and resisting the
categorization of life's problems as medical.

[Slenon]

gohde:
>> It is my understanding that roasted nuts when exposed to
>> air rot faster
than raw nuts do.

Matt, nut is an old colloquial term for head. Perhaps he's
telling us he roasted his by exposure to some recreational
material. The degree of degradation is rather apparent.

What degrees? What institutions?

--
Stev Still dancing in the Phil Zone & scattering Garcia ashes
Stev Lenon MT(ASCP) - In healthcare the ultimate bottom line
is patients not profit Save a cow, eat a PETA member
slenon@tampabay.rr.com http://web.tampabay.rr.com/stevglo/ind-
ex.html/slhomepage92kword.htm

[Ada]

jannis,

From what I gathered (walnuts are big part of my diet),
roasting helps in the elimination of possible aflatoxin. While
aflatoxin has been a bigger problem in the past (and still is
in some countries today), it is by far less of a problem today
if at all, due to improvements in all aspects from growing to
storage and quality control. PUFA oils especially omega-3 that
some nuts have (especially walnuts) are destroyed (I am not
sure to what extent though) as a result of high temperatures
(hence the advantage of cold pressed oils), but at the same
time roasting makes them less prone to rancidity. The most
nutritious way to eat nuts is raw and the superior way to
store them is in the fridge.

ada

[Jannis]

thanks!

ben_nur@hotmail.com (ada) wrote in message
news:<37621b2e.0205151145.3bb21b57@posting.google.com>...
> jannis,
>
> From what I gathered (walnuts are big part of my diet),
> roasting helps in the elimination of possible aflatoxin.
> While aflatoxin has been a bigger problem in the past (and
> still is in some countries today), it is by far less of a
> problem today if at all, due to improvements in all aspects
> from growing to storage and quality control. PUFA oils
> especially omega-3 that some nuts have (especially walnuts)
> are destroyed (I am not sure to what extent though) as a
> result of high temperatures (hence the advantage of cold
> pressed oils), but at the same time roasting makes them less
> prone to rancidity. The most nutritious way to eat nuts is
> raw and the superior way to store them is in the fridge.
>
> ada

[Alf Christ]

On Wed, 15 May 2002 11:17:44 GMT, John 'the Man'
<DeMan[59]@hotmail.com> wrote:

>All PUFA, including the Omega-3's, are unstable and heat
>sensitive and will degrade under conditions of high heat.

Not all molecules are damaged, though. And those that aren't
are still doing the work as unsaturated fats. The other is
mostly degraded rather quickly. Either by bacteria or, if at
all taken up in the intestines, are broken down by liver. Most
probably, if enough is deranged, they ignite the COX enzymes
in stomach and the other intact molecules are then converted
into contractive prostaglandine molecules inducing involuntory
muscle spasms in stomach muscles which is soon reinforced by
nerve stimuli and after a while, the cramps make you empty
your belly :-) And thus you are rid of the deranged fatty
acids. (The fatty acids must be much more oxidiced from
rancidification than what is possible in a single run in a
deep frier. But if you had been using the same oil for daily
deep frying for some weeks or more, perhaps the content of
rancid oil are being high enough to make you puke :-)

(The content of adducts btw. proteins, fats and carbohydrates
are much more of concern in frying oils than rancid fats. Some
of these products can be carcinogenic. Perhaps the reported
acrylamides are such a result??)

[John 'The]

Once upon a time, our fellow Alf Christophersen rambled on
about "Re: Roasted nuts?." Our champion De-Medicalizing in
sci.med.nutrition retorts, thusly ...

>And thus you are rid of the deranged fatty acids. (The fatty
>acids must be much more oxidiced from rancidification than
>what is possible in a single run in a deep frier.

And, what exactly is the danger of rancidification of PUFAs?

My take on rancidification is that no matter what you do, some
of the Vitamin E supplements, nuts, and other oils that you
consume is going to be rancid.

Just how big a danger is it?
--
John Gohde Email: Ngs@NaturalHealthPerspective.com (((((((((((
Left-Brain Mode ON )))))))))))) Richmond, Virginia, USA,
Planet Earth, The Sun, Milky Way galaxy

[Thisbrs]

John 'the Man' DeMan[59]@hotmail.com squated and left by the
side of the cyber highway:

>It is my understanding that roasted nuts when exposed to air
>rot faster than raw nuts do.

What do you mean by "it is my understanding"? Do you or do you
not know the chemical processes involved in roasting nuts? The
poster wants a SCIENTIFIC answer.

I would be very leary of advice prefaced with "it is my
understanding."

Brennan

[Alf Christ]

On Thu, 23 May 2002 20:09:02 GMT, John 'the Man'
<DeMan[64]@hotmail.com> wrote:

>And, what exactly is the danger of rancidification of PUFAs?

They may form cancerigenic adducts with other stuff and
increase risk of stomach and colon cancers And maybe also
other cancers..