The benefits of almonds are significant as they are
considered one of nature’s wonder foods that improve general health. Their
benefits lay in being a high source of protein, removal of free radicals, and
improving heart health. Those who avoided high fatty foods can now eat a
handful almonds five times a week while still encouraging weight loss and
greater fitness.
People who like to stay in shape and are active have
heard throughout the years that only low-fat foods are helpful in this process.
We found that low-fat foods across the board can actually be damaging to the
body. The goal is to reduce saturated fats while eating an appropriate amount
of un-saturated fats for body development.
Almonds and almond milk are great methods of
obtaining their benefits. I went to the farmers market in Little Italy and
found a local vendor selling natural almonds flavored in different types of
seasonings. I opted for the coco-cinnamon blend out of the 10 or so different
choices. Over the years I have become more disciplined and can try a few
without overdoing it. Remember that Almonds have a lot of fat in them so you
will still want to limit yourself.
The benefits:
Protein:
A single handful of almonds (approximately 1 oz) provide a quarter of our daily
protein (Ying, et. al., 2011). Protein leads to healthy muscles and bone
strength. Those who spend some time in
the gym can appreciate the benefits of obtaining protein from a natural source
versus protein shakes.
Anti-oxidants:
Free radicals can slow down work out recovery, cause cancer, and other
diseases. The vitamin (E and B) help to not only improve upon cognitive
functioning but also the rebuilding of the body.
Cardio
Vascular Disease: Almonds contain vitamins, hytosterols,
fiber, minerals and antioxidants that fight against heart disease (Brufau, et.
al., 2006). It increases HDL and lowers
LDL which protects the heart and vessels from damage.
Brufau, G. Boatella, J. & Rafecas, M. (2006).
Nuts: a source of energy and macronutrients. BR Journal of Nutrition, 2.
Ying, B., et. al. (2013). Association of consumption
with total and cause-specific mortality. New
England Journal of Medicine, 369.
