Pistachios and cholestorol

I mentioned this a while back and now have results. For years, my
cholesterol was in the 190 to 195 range. Triglycerides wee OK, but can
always be improved.

A few months ago, my co-worker stated the two of us having a half dozen
pistachios at lunch. She did it to avoid having to take statins to lower her
cholesterol. I just did it because I enjoy the nuts and it makes a nice
snack.

After my last checkup, my cholesterol dropped to 154. It has never been so
low. Little or nothing else has changed so I'm contributing most of this to
the nuts. While one test not conclusive, it may be worth trying if you are
interesting in lowering you cholesterol and possibly avoiding medication
later.
 
On 3/5/2011 12:45 PM, Ed Pawlowski wrote:

I'd like to think that it works but the trouble with pistachios is that
they are addictive. Six is fine but ten minutes later you feel an urge
for another six and so on!

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On Sat, 5 Mar 2011 13:11:56 -0500, "Ed Pawlowski"
wrote:


So eating 6 per/day did all that for you? Eating more negates the
first 6 or what?

What's the rest of the story?
 
"tpb saf" wrote

That's the whole story. Some days it may have been 8, other days maybe
none, but weekdays typically was 6 or so a day. Maybe 12 is better, maybe
not. This was not a scientific trial, just my experience. YMMV.
 
Bob Terwilliger wrote:
Are the nuts divine? Oh yes. Now I am remembering I can get good
pistachios when I got to Watertown to replenish some of my Middle
Eastern staples.

--
Jean B.
 
On 3/11/2011 9:27 PM, Bob Terwilliger wrote:

I think we saw the pistachio plantations in the San Joaquin Valley.
There are also pistachio plantations in New Mexico around the Las
Cruces/White Sands area.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 5 Mar 2011 13:47:12 -0500, "Ed Pawlowski"
wrote:


Thanks Ed. I love them. I'll get a bag of them and see if it lowers my
readings. Anything is worth a try!
 
"Ed Pawlowski" wrote in
news:[email protected]:




Salted, or plain??

Most of the pistachios around here are the roasted and salted type, trying
to find unsalted is a PITA.

I eat quite a lot of the salted type.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
On 3/5/2011 1:01 PM, James Silverton wrote:
Exactly! I love pistachios. I can eat in one sitting way more than I
should. I recently started to just shell about 15 or so of them while
not eating any, and then snack on them after putting away the bag. For
a nice snack in mid afternoon when I start getting sleepy, I shell about
half that amount and mix in a few M&Ms, both chocolate and peanut.
 
Janet Wilder wrote:

Before the revolution against the Shah about 90% of the pistachios in
the world came from Iran. Since then tons of pistachios have been
planted in California and other places. Now there has been plenty of
time for these trees to mature.

I recently tried grinding pistachios into nut butter. It came out far
too salty. Next time I'll make sure to check them for saltiness before
pouring the whole bag into the food processor. Lesson learned.
 
On Sun, 13 Mar 2011 22:23:17 +0000 (UTC), Doug Freyburger
wrote:


You can buy pistachio nut butter, will probably cost less than making
your own... why pay for the shells, and then do all that shelling.
 
On Sat, 5 Mar 2011 12:45:29 -0500, "Ed Pawlowski"
wrote:


I'm assuming that you're talking about total cholesterol, but wow -
I'm telling hubby! He has an LDL that refuses be lowered to "good"
(bad genes) and he's really focused on what he eats.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 05 Mar 2011 13:01:09 -0500, James Silverton
wrote:


Oh man... I can relate. I love those things! It's all or nothing for
me, moderation is not associated with them. Maybe if I ate them
daily, I'd be able to limit them - eventually. :) chomp chomp

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"I'm back." wrote

I eat the salted in shell. The supermarkets do carry the shelled ones with
no salt for baking. Easier, I suppose, but just not the same eating.
 
On Sun, 13 Mar 2011 22:23:17 +0000 (UTC), Doug Freyburger
wrote:


Mix in some unsalted ground pistachios (rinse off the salt, if you
have to)!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/13/2011 7:25 PM, sf wrote:
The only place I found unsalted pistachios was in a store that was part
of a pistachio plantation in New Mexico. They also sold wine and we had
some "pistachio wine" from there. Tasty.

Going to NM later this year. Don't know if we'll pass that store again.
Maybe if we feel like driving out to White Sands. Mostly we are going to
Las Cruces to visit friends.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Re: [email protected]

Ed Pawlowski wrote:


But you also should consider what you are *not* eating at lunch. If eating
only pistachios vs a regular lunch has reduced your overall cholesterol
intake, it doesn't follow that it is all because of the pistachios. If you
generally ate foods containing meat or dairy at lunch, and no longer do so,
that is far more likely to account for a significant drop in your
cholesterol than some magical properties of pistachios.

MartyB
 
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