Truly raw cashews contain a substance known as urushiol, found in poison ivy. So they are not safe to eat. Cashew kernels sold as “raw’ in stores have been steamed, which removed the toxins.
Cashew nuts have several health benefits. They contain antioxidants, which combat free radicals that build up in our bodies and cause cellular damage, which are partly responsible for the visible signs of aging. Evidence shows that eating nuts regularly can help prevent painful gallstones from forming because they work to lower bad cholesterol and they lower triglycerides, both factors in gallstone formation.
The brain needs a steady supply of healthy fatty acids in order to function. The good fat that we get from cashews, along with zinc, iron, copper and manganese, help support cognitive function and mood regulation, and can alleviate mental disorders such as ADHD, depression and anxiety. Copper deficiency can lead to anemia, a condition where a person’s red blood cell count is too low. One serving of cashews contains a lot of copper and some iron, which together help in the formation and utilization of red blood cells.
Cashews are full of monounsaturated fats, which are needed to lower LDL cholesterol (AKA the bad kind) and raise HDL cholesterol (AKA the good kind). They also help lower blood pressure, combat against the formation of plaque buildup in artery walls, and help to lower triglyceride levels, which all works together to fight against heart disease, heart attack and stroke.
Raw cashews, a delicacy
During the season when the trees used to be laden with cashew fruits, as kids we used to pick them up and the ladies of the house used to make the Kerala preparation ‘Theeyal”, which all used to relish. In Karnataka, I found that raw cashews are available in the market during season and the price is to be paid per piece, because it is a skilled job to take out the kernels without breaking.
Cashew nuts from the tree
When the cashew tree that we had planted years ago started giving yield and it became a frustrating trial and error methods for years to take out the cashew nut. But finally, my husband arrived at a workable solution and I thought of sharing it here.
The steps
1. The first step is to pressure cook the cashew nuts in water with 1 teaspoon of oil for 7 minutes. Allow it to cool and open. Drain and keep aside, do the next step after at least four hours.
2. Cut them open and gently pry out the nuts from inside the two halves.
3. Boil them in salted water with one teaspoon oil for ten to fifteen minutes depending on the variety. Pour off the water, wash once in cold water, and drain.
4. Take off the thin skin from each and now they are ready to be consumed as they are, or to make any preparation you like.
References:
Yes, roasting and steam-shelling cashews at high temperatures can remove urushiol and make them safe to eat. We are India's largest raw cashew nut manufacturer.
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