According to the Huntsville Times, researchers in Huntsville discovered that boiled peanuts release up to four times more chemicals which protect against illnesses than dry, raw or roasted peanuts.
Co-author of the study, Lloyd Walker, says that the protective chemicals, known as phytochemicals, act as antioxidants and protect cells against diseases such as diabetes, cancer and heart disease. Walker is also chair of Alabama A&M University Department of Food and Animal Science.
"Boiling is a better method of preparing peanuts in order to preserve these phytochemicals," he says.
Plants and peanuts use phytochemicals to deter insects and illnesses. Cooking peanuts releases such chemicals but overcooking eliminates any possible benefits.
The American Heart Association reports that studies show nuts such as almonds, peanuts, pecans, pistachios and walnuts lower blood cholesterol. However, these nuts should replace unhealthy foods rather than adding them to our diets.
Alabama produced more than $67 million worth of peanuts last year; it ranks third in the U.S. for peanut production.
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