The many uses of pistachios

Pistachios, are they or are they not everywhere now? We’ve grown accustomed to them and see their little green heads popping up on so many of those products that we don’t pay attention to them anymore!

Between pizza with pistachios and burrata, colomba with pistachios, pistachio crisp, cheesecake and not to mention our products, including mousses, creams, flavored pastes, it is almost impossible not to have stumbled upon this food at least once in your life…

For years they have been branded as foods to avoid, but actually scientific studies have refuted this reputation! Let’s see why together in this article written by 4 hands together with the quality colleague.

This small seed called “green gold” is in every way a concentrate of beneficial properties for our bodies; rich in unsaturated fats characteristic of nuts they possess protein, carbohydrates and micronutrients such as vitamin K, vitamin B, iron, potassium, phosphorus and magnesium of excellent quality that should encourage their consumption.

What does this mean in simple terms?

-> They have a high anti-inflammatory action, proanthocyanidins reduce oxidative stress and inflammation

-> They reduce glycemic response due to their high content of good fats

-> They improve blood vessel health and help reduce cholesterol production.

With this, however, we are not authorizing you to eat them in excessive quantities, and we remind you that as always common sense should guide us, do not overconsume because whether you want to or not, quantities make a difference!

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