A dramatic difference exists between the anti-inflammatory and antioxidant effects of black walnuts versus English walnuts.
The best way to keep and consume walnut oil, is within the walnut itself, but which is better for cardiovascular disease prevention? Black walnuts or English, also known as common, walnuts?
Regular “English walnuts have been shown to decrease cardiovascular disease risk; however, black walnuts do not appear to have not been studied for their cardioprotective effects” until now. Maybe black are even better?Who do you think won the contest? Three choices: black best, English best, or the same.
I would have guessed black just based on their rich flavor and color, but I would have been wrong. , English best and I’ll show you why. They both tended to lower cholesterol but when “participants were given a meal containing a sandwich with salami and cheese on white bread smeared with 2 spoonfuls of butter along with yogurt… and then big handful of black or English walnuts, something very different happened. When we whack our arteries with that kind of load of saturated animal fat, our blood vessels immediately—within hours, become inflamed and stiff. You eat English walnuts with the salami sandwich, though, and they are so packed with antiinflmmatory goodness that you significantly lessen the impact. “Black walnuts, however, did not improve endothelial function, the cells of the arterial lining, which can be explained by nutritional differences between the nuts.”
“English walnuts, for example, have nearly 10 times as much antioxidant capacity as black.”
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Kerry Skinner.
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The anti-inflammatory power of nuts is really quite astonishing. Check out my video Fighting Inflammation in a Nutshell. Why is meat and dairy inflammatory? Check out my three videos exploring the mystery The Leaky Gut Theory of Why Animal Products Cause Inflammation, The Exogenous Endotoxin Theory, and Dead Meat Bacteria Endotoxemia. I also give an abbreviated summary of it in my full-length "live" presentation Uprooting the Leading Causes of Death. If you haven't yet, you can subscribe to my videos for free by clicking here.
For some context, please check out my associated blog post, The True Shelf Life of Cooking Oils.