On Mon, 22 May 2000, Amadeus Schmidt wrote:

> Typically consumed..
> If you ate one days worth of calories (lets assume 2400kcal)
> then they are high in protein.

If you ate that many nuts, the protein yield would be about 60g,
depending on which type of nuts you ate.  I know that you are
happy with that amount of protein, but I am not.

> Yes, that Ni.O. seems an interesting point. but are these nuts really so
> arginine high, compared to other foods? Or others low?

As far as I can tell, if you look at proporitions of amino acids,
nuts tend to have the highest arginine yields.

> Peanunts (which you reported to have helped your father) have some other
> interesting high vitamin too.

They are particularly high in arginine, and also in resveratrol,
a bioflavonoid that is believed to be beneficial to
cardiovascular health.  Also they are an excellent source of
folic acid.

> If not Trans-Fats, heating such essential oils high in PUFAs may
> probably deteriorate the PUFAS. The double bindings therein
> seem to be sensible to heat damage to... whatever???

The danger, as I understand it, is that the fats could be
oxidized (burned) during the roasting.  This depends, I suppose,
on the flash points of the individual nut oils.

> Are Frankenfats not only Trans-Fats, but also too heated polyunsaturated
> fats? Has anybody some references, which kind of heat such a PUFA can
> bear, and what comes out otherwise?

If you have ever overheated various oils in a pan, you can get
some idea what happens.  They begin to smoke and their
consistency changes, becoming more sticky.  This is why things
stick to the pan if the oils are overheated.  And the flavor
changes.  When cooking oils (paleo or not) are used properly,
they remain liquid, don't give off smoke, and taste the same when
cooled.

> Anyway, heating fats shouldn't have happened at main evolutionary times.
> Which chimp or homo erectus would roast a mongongo nut?

Humans may have been roasting hunks of meat on a stick for a very
long time.  This would certainly heat, and even overheat, some of
the fats, including the PUFA.

Todd Moody
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