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Nuts





Category: KINDLING AND PAPER FOODS
Source: A Handbook Of Health

How Nuts should be Used. Another form of fat is the meat of
different nuts--walnuts, pecans, almonds, etc. These are quite rich in
fats, and also contain a fair amount of proteins, and are, in small
quantities, like other fats, appetizing and useful articles of food. But
they should not be depended upon to furnish more than a small amount of
the whole food supply, or even of its necessary fat, because nearly all
nuts contain pungent or bitter aromatic oils and ferments, which give
them their flavors, but which are likely to upset the digestion. This is
particularly true of the peanut, which is not a true nut at all, but is,
as its name indicates, a kind of pea grown underground. Peanuts, on
account of their large amount of these irritating substances, are among
the most indigestible and undesirable articles of diet in common use. A
certain amount of these irritating substances present in nuts may be
destroyed by careful roasting and salting; but this must be most
carefully done, and it shrinks them in bulk so that the finished product
is far more expensive than butter or fat meat of the same nutritive
value. Good salted almonds, for instance, cost fifty to eighty cents a
pound.

The proper place for nuts is where they usually come on our tables--at
the end of a meal. Those who attempt to cure themselves of dyspepsia by
a nut diet are simply making permanent their disease.





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Previous: Animal Fats



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