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  • Writer's pictureKeliza Healthy Living

LISTEN TO THE PLANTS: WALNUTS

By Dr. med. Claudia Schmiemann

Walnuts are the edible seed of the genus Juglans. The walnuts we eat are Juglans regia (Persian or English walnut). Some of you might also be familiar with Black Walnuts (Juglans nigra) that we use as part of antiparasitic preparations (they are originated in Eastern North America). There are 2 and 3 segmented walnuts.

1/3 of the world´s production (3.3 million tonnes a year) comes from China. Other big producers are the US, Iran and Turkey.

Due to its high content in polyunsaturated fatty acids walnuts are a great contribution to heart and blood vessel health. Eating walnuts on a regular basis can lower LDL cholesterol and enhance the HDL (“good fats”). Moreover it is rich in Manganese – a trace element. Several B Vitamins are part of this nut as well.

Walnuts are one of the 38 different substances used to prepare Bach Flower Remedies.

Walnuts are so versatile in use: you can add them to salads, yoghurt, muesli. They are great as a snack together with dried fruits, you can add them to your bread or cookie dough, fruit salad or add them with cream cheese to half a date (that is a delicious appetizer).

As with all nuts you want to store them in a cool place. The organic quality nuts are far less sprayed and therefore hardly cause any unwanted effects like sensitivities or allergies.

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