Visit to the ped's office

We had an appointment for both the girls (DD1: 22 months, DD2: 7 months)
today at 1. I had to drag DS along as well, and it went, surprisingly,
pretty good this time.

Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't
remember exact numbers) she's doing pretty good. He's booking us in at the
hospital with a specialist and wants to see her when she is 2, even though
that's only 2 months away. I brought up some slight concerns with her
speech - she can talk, she just won't. That's another story.
He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC) and
she's doing pretty good as well. As usual, asked what she was eating, and I
told him still breastfed but only recently she's been eating "food" - I
picked up some cereals, she's had the basics and also the basics for fruits
and veggies... Beans, carrots, apples, whatever. He said to now give her
exactly what we're eating (he's told me this all along with the others -
start giving whatever we have for supper at 6ish months) Now, though, the
only thing that has changed is what to NOT give them. No cow's milk, no
honey. Last time it was no (cow's) milk, honey or nuts - choking hazard.
Peanut butter was just fine around 8 months, now he said don't wait. I'm
guilty of giving my kids toast with a light amount of peanutbutter on it
right after about 6 months, now they're saying don't wait with that one.
Since DD2 is doing pretty good with the spoon (now, finally!) just give her
what we're eating after running it through the blender. Offer food first
(for meals) and then offer to nurse after food or between regular meals.
Looks like tonight for supper, DD2 will be eating steak and potatos with us
for the first time with a side of boob after!
All is going good, he (ped) is still pushing hard for the nursing as he
always has and now it's time to go to the next step finally with the real
food, no longer just the little bit of "real" food.
Yay!

I am not sure I am understanding you regarding peanut butter. I thought
that is is not only a problem with food allergies, but it is a source of
alphatoxins, and shouldn't be given until 2 yo. ?????
Larry


In article QQ%7i.65592$V75.26601@edtnps89, says...
We had an appointment for both the girls (DD1: 22 months, DD2: 7 months)
today at 1. I had to drag DS along as well, and it went, surprisingly,
pretty good this time.

Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't
remember exact numbers) she's doing pretty good. He's booking us in at the
hospital with a specialist and wants to see her when she is 2, even though
that's only 2 months away. I brought up some slight concerns with her
speech - she can talk, she just won't. That's another story.
He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC) and
she's doing pretty good as well. As usual, asked what she was eating, and I
told him still breastfed but only recently she's been eating "food" - I
picked up some cereals, she's had the basics and also the basics for fruits
and veggies... Beans, carrots, apples, whatever. He said to now give her
exactly what we're eating (he's told me this all along with the others -
start giving whatever we have for supper at 6ish months) Now, though, the
only thing that has changed is what to NOT give them. No cow's milk, no
honey. Last time it was no (cow's) milk, honey or nuts - choking hazard.
Peanut butter was just fine around 8 months, now he said don't wait. I'm
guilty of giving my kids toast with a light amount of peanutbutter on it
right after about 6 months, now they're saying don't wait with that one.
Since DD2 is doing pretty good with the spoon (now, finally!) just give her
what we're eating after running it through the blender. Offer food first
(for meals) and then offer to nurse after food or between regular meals.
Looks like tonight for supper, DD2 will be eating steak and potatos with us
for the first time with a side of boob after!
All is going good, he (ped) is still pushing hard for the nursing as he
always has and now it's time to go to the next step finally with the real
food, no longer just the little bit of "real" food.
Yay!

Larry Mcmahan skrev:
I am not sure I am understanding you regarding peanut butter. I thought
that is is not only a problem with food allergies, but it is a source of
alphatoxins, and shouldn't be given until 2 yo. ?????
Larry

Is peanuts good for anything at all? Apart from being a very cheap food
source.

Peanut butter can be found, but is not normally part of a diet in Denmark.

Peanuts are for snacks to go with beer....LOL

Tine, Denmark

"Larry Mcmahan" wrote in message
...
I am not sure I am understanding you regarding peanut butter. I thought
that is is not only a problem with food allergies, but it is a source of
alphatoxins, and shouldn't be given until 2 yo. ?????
Larry

Here, I remember with DS, anyways for sure, peanuts (actually, any nuts)
were not to be given because they're a choking hazard to under 2, but peanut
butter was alright around 8-9ish months or so.
Back when even DD1 was around DD2's age, peanut butter was said to be held
off until about 8 or so months, but things sure seem to change real fast.
I did, actually, read an article on a study that was done that said
peanut/nut allergies can be pointed to the nut avoidance thing. I know for
a fact that my mom gave me peanuts/PB at 6+ months of age. I also know that
every kid in my classes in K all the way through elementary and even junior
high were probably about the same. Typical sandwitch on any given day in
any given child's lunch was a PB and jelly sandwitch or peanut butter and
honey. Now, you can't even get a pack of peanut butter in a restaurant
except on special request because of all these horrific, extreme nut
allergies. This article I read, within the last couple months, said that
one very probable reason for these extreme nut allergies is nut avoidance.
I will look to see if I can find this study/article again.
An allergy to peanuts when I went to school? That was completely unheard
of. And if, by chance, some random kid did have an allergy, the simple fix
was that parent didn't make that kind of sandwich for that child's lunch.
Banning peanuts and similar in schools and similar places? If you would
have told me that when I was in the 3d grade, I would have laughed. Even in
the 6th or 9th grade.
Oh, and for the record, I'm not even 25 yet, so it wasn't too long ago for
me.

In article QQ%7i.65592$V75.26601@edtnps89, says...
We had an appointment for both the girls (DD1: 22 months, DD2: 7 months)
today at 1. I had to drag DS along as well, and it went, surprisingly,
pretty good this time.

Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't
remember exact numbers) she's doing pretty good. He's booking us in at
the
hospital with a specialist and wants to see her when she is 2, even
though
that's only 2 months away. I brought up some slight concerns with her
speech - she can talk, she just won't. That's another story.
He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC)
and
she's doing pretty good as well. As usual, asked what she was eating,
and I
told him still breastfed but only recently she's been eating "food" - I
picked up some cereals, she's had the basics and also the basics for
fruits
and veggies... Beans, carrots, apples, whatever. He said to now give her
exactly what we're eating (he's told me this all along with the others -
start giving whatever we have for supper at 6ish months) Now, though, the
only thing that has changed is what to NOT give them. No cow's milk, no
honey. Last time it was no (cow's) milk, honey or nuts - choking hazard.
Peanut butter was just fine around 8 months, now he said don't wait. I'm
guilty of giving my kids toast with a light amount of peanutbutter on it
right after about 6 months, now they're saying don't wait with that one.
Since DD2 is doing pretty good with the spoon (now, finally!) just give
her
what we're eating after running it through the blender. Offer food first
(for meals) and then offer to nurse after food or between regular meals.
Looks like tonight for supper, DD2 will be eating steak and potatos with
us
for the first time with a side of boob after!
All is going good, he (ped) is still pushing hard for the nursing as he
always has and now it's time to go to the next step finally with the real
food, no longer just the little bit of "real" food.
Yay!

"Workingmom" wrote in message
...
Larry Mcmahan skrev:
I am not sure I am understanding you regarding peanut butter. I thought
that is is not only a problem with food allergies, but it is a source of
alphatoxins, and shouldn't be given until 2 yo. ?????
Larry

Is peanuts good for anything at all? Apart from being a very cheap food
source.

http://en.wikipedia.org/wiki/Peanut

Peanut butter can be found, but is not normally part of a diet in Denmark.

Peanuts are for snacks to go with beer....LOL

Mmm... Beer nuts! I remember "racing" the peanuts in beer. Last peanut to
fully float in someone's beer - they had to chug

Tine, Denmark

Typical sandwitch on any given day in any given child's lunch was a PB
and jelly sandwitch or peanut butter and honey. Now, you can't even get a
pack of peanut butter in a restaurant except on special request because of
all these horrific, extreme nut allergies. This article I read, within
the last couple months, said that one very probable reason for these
extreme nut allergies is nut avoidance. I will look to see if I can find
this study/article again.

I don't know the science, but look at what you've said, you say, everyone
did eat peanut butter, but then the cause of allergies is extreme avoidance,
but who was it who was doing the extreme avoidance when everyone was eating
it? I think people only started avoiding peanuts once allergies seemed to
increase, though of course people have had peanut allergies for years, I
know people older than you who have life threatening peanut allergies and
have done their whole lives.
Cheers
Anne

On Jun 1, 5:03?pm, "xkatx" wrote:
We had an appointment for both the girls (DD1: 22 months, DD2: 7 months)
today at 1. I had to drag DS along as well, and it went, surprisingly,
pretty good this time.

Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't
remember exact numbers) she's doing pretty good. He's booking us in at the
hospital with a specialist and wants to see her when she is 2, even though
that's only 2 months away. I brought up some slight concerns with her
speech - she can talk, she just won't. That's another story.

Are you getting booked with a specialist because of the talking? My
daughter, who is 7 now, could talk and would only talk in the presence
of us, her immediate family, but she refused to say a word around any
other person that entered the dynamic, whether that person came into
our home or whether we entered theirs. We can't shut her up now. lol.


He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC) and
she's doing pretty good as well. As usual, asked what she was eating, and I
told him still breastfed but only recently she's been eating "food" - I
picked up some cereals, she's had the basics and also the basics for fruits
and veggies... Beans, carrots, apples, whatever. He said to now give her
exactly what we're eating (he's told me this all along with the others -
start giving whatever we have for supper at 6ish months) Now, though, the
only thing that has changed is what to NOT give them. No cow's milk, no
honey. Last time it was no (cow's) milk, honey or nuts - choking hazard.
Peanut butter was just fine around 8 months, now he said don't wait. I'm
guilty of giving my kids toast with a light amount of peanutbutter on it
right after about 6 months, now they're saying don't wait with that one.

Doctors do seem to change what they personally recommend quite
quickly, and sometimes just based on personal opinion. While I didn't
introduce it right at 6 months, I was not worried about it around 8-9
months since we don't have any family history of allergies to any
foods. I also did not worry about strawberries and and other common
foods that a lot of parents worry about. I definitely wouldn't offer
solid peanuts until after a year because IMO peanuts are not different
than hard candy, which you wouldn't give, because they require a
higher level of, or just more experience with, chewing them properly -
thus the choking hazard, and not because they are equal nutritionally.
lol.



Since DD2 is doing pretty good with the spoon (now, finally!) just give her
what we're eating after running it through the blender. Offer food first
(for meals) and then offer to nurse after food or between regular meals.
Looks like tonight for supper, DD2 will be eating steak and potatos with us
for the first time with a side of boob after!\

I was always told to nurse baby before offering solids. The belief is
that solids are really for introduction and experimentation until age
1 and that they still get the majority of their complete nutrition
from breastmilk. They don't actually eat much of the solids so
essentially don't get as much nutrition from them as they do the
breast milk.

Is peanuts good for anything at all? Apart from being a very cheap food
source.


Peanuts
Synonymous with baseball games, circus elephants, cocktail snacks and,
of course, peanut butter and jelly sandwiches, peanuts are ever
popular in the American culture. Raw, roasted, shelled or unshelled in
all forms are available throughout the year.

Contrary to what their name implies, peanuts are not true nuts but a
member of a family of legumes related to peas, lentils, chickpeas and
other beans. Peanuts start growing as a ground flower that due to its
heavy weight bends towards the ground and eventually burrows
underground where the peanut actually matures. The veined brown shell
or pod of the peanut contains two or three peanut kernels. Each oval-
shaped kernel or seed is comprised of two off-white lobes that are
covered by a brownish-red skin.




Health Benefits
Description
History
How to Select and Store
How to Enjoy
Safety
Nutritional Profile
References
Health Benefits

In addition to being every kid's (and many grownup kid's) favorite
sandwich filling, peanuts pack a serious nutritional punch and offer a
variety of health benefits.

Your Heart Will Go Nuts for Peanuts

Peanuts are a very good source of monounsaturated fats, the type of
fat that is emphasized in the heart-healthy Mediterranean diet.
Studies of diets with a special emphasis on peanuts have shown that
this little legume is a big ally for a healthy heart. In one such
randomized, double-blind, cross-over study involving 22 subjects, a
high monounsaturated diet that emphasized peanuts and peanut butter
decreased cardiovascular disease risk by an estimated 21% compared to
the average American diet. In addition to their monounsaturated fat
content, peanuts feature an array of other nutrients that, in numerous
studies, have been shown to promote heart health. Peanuts are good
sources of vitamin E, niacin, folate, protein and manganese. In
addition, peanuts provide resveratrol, the phenolic antioxidant also
found in red grapes and red wine that is thought to be responsible for
the French paradox: the fact that in France, people consume a diet
that is not low in fat, but have a lower risk of cardiovascular
disease compared to the U.S. With all of the important nutrients
provided by nuts like peanuts, it is no wonder that numerous research
studies, including the Nurses' Health Study that involved over 86,000
women, have found that frequent nut consumption is related to reduced
risk of cardiovascular disease.



Peanuts Rival Fruit as a Source of Antioxidants

Not only do peanuts contain oleic acid, the healthful fat found in
olive oil, but new research shows these tasty legumes are also as rich
in antioxidants as many fruits.

While unable to boast an antioxidant content that can compare with the
fruits highest in antioxidants, such as pomegranate, roasted peanuts
do rival the antioxidant content of blackberries and strawberries, and
are far richer in antioxidants than apples, carrots or beets. Research
conducted by a team of University of Florida scientists, published in
the journal Food Chemistry, shows that peanuts contain high
concentrations of antioxidant polyphenols, primarily a compound called
p-coumaric acid, and that roasting can increase peanuts' p-coumaric
acid levels, boosting their overall antioxidant content by as much as
22%.



Peanuts' Antioxidants Key to their Heart-Health Benefits

Research published in the British Journal of Nutrition (Blomhoff R,
Carlsen MH), which identified several nuts among plant foods with the
highest total antioxidant content, suggests nut's high antioxidant
content may be key to their cardio-protective benefits.

Nuts' high antioxidant content helps explain results seen in the Iowa
Women's Health Study in which risk of death from cardiovascular and
coronary heart diseases showed strong and consistent reductions with
increasing nut/peanut butter consumption. Total death rates decreased
11% and 19% for nut/peanut butter intake once per week and 1-4 times
per week, respectively.

Even more impressive were the results of a review study of the
evidence linking nuts and lower risk of coronary heart disease, also
published in the British Journal of Nutrition. (Kelly JH, Sabate J.)
In this study, researchers looked at four large prospective
epidemiological studies-the Adventist Health Study, Iowa Women's
Study, Nurses' Health Study and the Physician's Health Study. When
evidence from all four studies was combined, subjects consuming nuts
at least 4 times a week showed a 37% reduced risk of coronary heart
disease compared to those who never or seldom ate nuts. Each
additional serving of nuts per week was associated with an average
8.3% reduced risk of coronary heart disease. Practical Tip: To lower
your risk of cardiovascular and coronary heart disease, enjoy a
handful of peanuts or other nuts, or a tablespoon of nut butter, at
least 4 times a week.



Potentially Reduced Risk of Stroke Based on Preliminary Animal Studies

Resveratrol is a flavonoid first studied in red grapes and red wine,
but now also found to be present in peanuts. In animal studies on
resveratrol itself (the purified nutrient given in intravenous form,
not the food form), this phytonutrient has been determined to improve
blood flow in the brain by as much as 30%, thus greatly reducing the
risk of stroke, according to the results of a laboratory animal study
published in the Journal of Agricultural and Food Chemistry.

Lead researcher Kwok Tung Lu hypothesized that resveratrol exerted
this very beneficial effect by stimulating the production and/or
release of nitric oxide (NO), a molecule made in the lining of blood
vessels (the endothelium) that signals the surrounding muscle to
relax, dilating the blood vessel and increasing blood flow. In the
animals that received resveratrol, the concentration of nitric oxide
(NO) in the affected part of the brain was 25% higher than that seen
not only in the ischemia-only group, but even in the control animals.
The jury is still out on peanuts however, since they contain far less
resveratrol than the amounts used in the above study, and also less
than the amount provided by red wine. An ounce of red wine can provide
as much as 1,000 micrograms of resveratrol, and it almost always
provides over 75 micrograms. The same ounce of peanut butter can only
provide about 50 micrograms of resveratrol. Still, routine consumption
of peanuts or peanut butter might turn out to be significant in terms
of the resveratrol provided by this food.



Peanuts Protective, but Pickled Foods Increase Risk of Colon Cancer

A number of studies have shown that nutrients found in peanuts,
including folic acid, phytosterols, phytic acid (inositol
hexaphosphate) and resveratrol, may have anti-cancer effects. A good
source all these nutrients-including the phytosterol beta-sisterol,
which has demonstrated anti-cancer actions-peanuts have long been
considered a likely candidate as a colon cancer-preventive food.(Awad
AB, Chan KC, et al., Nutr Cancer)

Colorectal cancer is the second most fatal malignancy in developed
countries and the third most frequent cancer worldwide. In Taiwan, not
only has incidence of colon cancer increased, but the likelihood of
dying from the disease rose 74% from 1993 to 2002.

Taiwanese researchers decided to examine peanuts' anti-colon cancer
potential and conducted a 10-year study involving 12,026 men and
11,917 women to see if eating peanuts might affect risk of colon
cancer.(Yeh CC, You SL, et al., World J Gastroenterol)

Researchers tracked study participants' weekly food intake, collecting
data on frequently consumed foods and folk dishes such as sweet
potato, bean products, peanut products, pickled foods, and foods that
contained nitrates or were smoked.

Risk of colon cancer was found to be highly correlated with both
peanuts, which greatly lessened risk, and pickled foods, which greatly
increased risk, particularly in women.

Eating peanuts just 2 or more times each week was associated with a
58% lowered risk of colon cancer in women and a 27% lowered risk in
men. In women, but not in men, eating pickled foods 2 or more times a
week more than doubled the likelihood of developing colon cancer risk
for women, increasing their risk 215%.



Practical Tips: To help prevent colon cancer, avoid pickled foods, but
enjoy peanuts at least twice each week. In addition to that old stand-
by, the PB&J sandwich, try some of the following:

Spread peanut butter on your morning waffle, whole grain toast or mid-
morning crackers.
Add a tablespoon of peanut butter to your morning smoothie.
Enjoy a handful of dry roasted peanuts with a glass of tomato juice as
an afternoon snack.
Combine peanut butter, coconut milk, and ready-to-use Thai red or
green curry paste for a quick, delicious sauce. Pour over healthy
saut?ed vegetables. Use as a cooking sauce for tofu or salmon.
Toss cooked brown rice with sesame oil, chopped peanuts, scallions,
sweet red pepper, parsley and currants.
When purchasing peanut butter, be sure to read the label.
Hydrogenated(trans-) fats and sugar are often added to peanut butter.
Buy organic and choose brands that contain peanuts, salt-and nothing
else!
Help Prevent Gallstones

Twenty years of dietary data collected on over 80,000 women from the
Nurses' Health Study shows that women who eat least 1 ounce of nuts,
peanuts or peanut butter each week have a 25% lower risk of developing
gallstones. Since 1 ounce is only 28.6 nuts or about 2 tablespoons of
nut butter, preventing gallbladder disease may be as easy as packing
one peanut butter and jelly sandwich (be sure to use whole wheat bread
for its fiber, vitamins and minerals) for lunch each week, having a
handful of peanuts as an afternoon pick me up, or tossing some peanuts
on your oatmeal or salad.

Protect against Alzheimer's and Age-related Cognitive Decline

Research published in the Journal of Neurology, Neurosurgery and
Psychiatry indicates regular consumption of niacin-rich foods like
peanuts provides protection against Alzheimer's disease and age-
related cognitive decline.

Researchers from the Chicago Health and Aging Project interviewed over
3,000 Chicago residents aged 65 or older about their diet, then tested
their cognitive abilities over the following six years.

Those getting the most niacin from foods (22 mg per day) were 70% less
likely to have developed Alzheimer's disease than those consuming the
least (about 13 mg daily), and their rate of age-related cognitive
decline was significantly less. One easy way to boost your niacin
intake is to snack on a handful of peanuts-just a quarter cup provides
about a quarter of the daily recommended intake for niacin (16 mg per
day for men and 14 for women).

Description

Peanuts are almost ubiquitous in the U.S. cultu baseball games,
circus elephants, cocktail snacks, and the ever-popular peanut butter
and jelly sandwich. Yet, contrary to what their name implies,
technically, peanuts are not nuts. They are, in botanical fact,
legumes and are related to other foods in the legume family including
peas, lentils, chickpeas and other beans.

Peanuts grow in a very fascinating manner. They actually start out as
an above ground flower that, due to its heavy weight, bends towards
the ground. The flower eventually burrows underground, which is where
the peanut actually matures.

The veined brown shell or pod of the peanut contains two or three
peanut kernels. Each oval-shaped kernel or seed is comprised of two
off-white lobes that are covered by a brownish-red skin. Peanuts have
a hardy, buttery and "nutty" taste.

Peanuts go by various names throughout the world with "goober" or
"goober pea" being one of the most popular. Goober is derived from
"nguba," the name for peanut in the Bantu language spoken in parts of
Africa. Peanuts are known scientifically as Arachis hypogaea.

While there are many varieties of peanuts, the ones most commonly
found in the marketplace are the Virginia, Spanish and Valencia. Due
to their high protein content and chemical profile, peanuts are
processed into a variety of different forms, including butter, oil,
flour, and flakes.

History

Peanuts originated in South America where they have existed for
thousands of years. They played an important role in the diet of the
Aztecs and other Native Indians in South America and Mexico.

The Spanish and Portuguese explorers who found peanuts growing in the
New World brought them on their voyages to Africa. They flourished in
many African countries and were incorporated into local traditional
food cultures. Since they were revered as a sacred food, they were
placed aboard African boats traveling to North America during the
beginning of the slave trade, which is how they were first introduced
into this region.

In the 19th century, peanuts experienced a great gain in popularity in
the U.S. thanks to the efforts of two specific people. The first was
George Washington Carver, who not only suggested that farmers plant
peanuts to replace their cotton fields that were destroyed by the boll
weevil following the Civil War, but also invented more than 300 uses
for this legume. At the end of the 19th century, a physician
practicing in St. Louis, Missouri, created a ground up paste made from
peanuts and prescribed this nutritious high protein, low carbohydrate
food to his patients. While he may not have actually "invented" peanut
butter since peanut paste had probably used by many cultures for
centuries, his new discovery quickly caught on and became, and still
remains, a very popular food.

Today, the leading commercial producers of peanuts are India, China,
Nigeria, Indonesia and the United States.

How to Select and Store

Shelled peanuts are generally available in prepackaged containers as
well as bulk bins. Just as with any other food that you may purchase
in the bulk section, make sure that the bins containing the peanuts
are covered and that the store has a good product turnover so as to
ensure the nuts' maximal freshness. Whether purchasing peanuts in bulk
or in a packaged container, make sure that there is no evidence of
moisture or insect damage. If it is possible to smell the peanuts, do
so in order to ensure that they do not smell rancid or musty.

Whole peanuts still in their shell are usually available in bags or in
the bulk bins. If possible, pick up a peanut and shake it, looking for
two signs of quality. First, it should feel heavy for its size.
Secondly, it should not rattle since a rattling sound suggests that
the peanut kernels have dried out. Additionally, the shells should be
free from cracks, dark spots and insect damage.

Shelled peanuts should be stored in a tightly sealed container in the
refrigerator or freezer since excess exposure to heat, humidity or
light will cause them to become rancid. Shelled peanuts will keep in
the refrigerator for about three months and in the freezer for up to
six months. They should not be chopped prior to storage, only right
before eating or using in a recipe. Peanuts still in their shells can
be kept in a cool, dry dark place, but keeping them in the
refrigerator will extend their shelf life to about nine months.

How to Enjoy

Tips for Preparing Peanuts:
Peanuts can be chopped by hand using a chef's knife and a cutting
board or in a wooden bowl with a mezzaluna, the curved knife that has
a handle sitting atop the blade. They may also be chopped in a food
processor, yet care needs to be taken to not grind them too much since
the result may be more like chunky peanut butter than chopped peanuts.
The best way to chop peanuts in a food processor is to place a small
amount in at a time and carefully use the pulse button until you have
achieved the desired consistency. To make your own peanut butter,
place the peanuts in the food processor and grind until you have
achieved the desired consistency.

A Few Quick Serving Ideas:
Sprinkle peanuts onto tossed salads.

Add peanuts to healthy saut?ed chicken and vegetables.

Make a simple southeastern Asian salad by combining sliced green
cabbage, grated ginger, Serrano chilis and peanuts. Toss with olive
oil-tamari dressing.

Instead of a peanut butter and jelly sandwich, try peanut butter and
banana, peanut butter and honey, or peanut butter and chopped apple,
pear and/or raisins.

Safety

Allergic Reactions to Peanuts
Although allergic reactions can occur to virtually any food, research
studies on food allergy consistently report more problems with some
foods than with others. It turns out that peanuts are one of the foods
most commonly associated with allergic reactions. Other foods commonly
associated with allergic reactions include: cow's milk, wheat, soy,
shrimp, oranges, eggs, chicken, strawberries, tomato, spinach, pork,
corn and beef. These foods do not need to be eaten in their pure,
isolated form in order to trigger an adverse reaction. For example,
yogurt made from cow's milk is also a common allergenic food, even
though the cow's milk has been processed and fermented in order to
make the yogurt. Ice cream made from cow's milk would be an equally
good example.

Some of the most common symptoms for food allergies include eczema,
hives, skin rash, headache, runny nose, itchy eyes, wheezing,
gastrointestinal disturbances, depression, hyperactivity and insomnia.
Individuals who suspect food allergy to be an underlying factor in
their health problems may want to avoid commonly allergenic foods.

Peanuts and Oxalates
Peanuts are among a small number of foods that contain measurable
amounts of oxalates, naturally-occurring substances found in plants,
animals, and human beings. When oxalates become too concentrated in
body fluids, they can crystallize and cause health problems. For this
reason, individuals with already existing and untreated kidney or
gallbladder problems may want to avoid eating peanuts. Laboratory
studies have shown that oxalates may also interfere with absorption of
calcium from the body. Yet, in every peer-reviewed research study
we've seen, the ability of oxalates to lower calcium absorption is
relatively small and definitely does not outweigh the ability of
oxalate-containing foods to contribute calcium to the meal plan. If
your digestive tract is healthy, and you do a good job of chewing and
relaxing while you enjoy your meals, you will get significant benefits-
including absorption of calcium-from calcium-rich foods plant foods
that also contain oxalic acid. Ordinarily, a healthcare practitioner
would not discourage a person focused on ensuring that they are
meeting their calcium requirements from eating these nutrient-rich
foods because of their oxalate content. For more on this subject,
please see "Can you tell me what oxalates are and in which foods they
can be found?"

Peanuts and Goitrogens
Peanuts contains goitrogens, naturally-occurring substances in certain
foods that can interfere with the functioning of the thyroid gland.
Individuals with already existing and untreated thyroid problems may
want to avoid peanuts for this reason. Cooking may help to inactivate
the goitrogenic compounds found in food. However, it is not clear from
the research exactly what percent of goitrogenic compounds get
inactivated by cooking, or exactly how much risk is involved with the
consumption of peanuts by individuals with pre-existing and untreated
thyroid problems. For more on this subject, please see "What are
goitrogens and in which foods are they found?"
Peanuts and Aflatoxin
Peanuts are susceptible to molds and fungal invasions. Of particular
concern is aflatoxin, a poison produced by a fungus called Aspergillus
flavus. Although better storage and handling methods have virtually
eliminated the risk of aflatoxin ingestion, aflatoxin is a known
carcinogen that is twenty times more toxic than DDT and has also been
linked to mental retardation and lowered intelligence. To help prevent
aflatoxin ingestion, the U.S. Food and Drug Administration (FDA) also
enforces a ruling that 20 parts per billion is the maximum of
aflatoxin permitted in all foods and animal foods, including peanut
butter and other peanut products. If purchasing raw peanuts, it is
still wise to ensure that the peanuts have been stored in a dry, cool
environment (the fungus grows when the temperature is between 86-96?F
(30-36?C) and when the humidity is high). Roasted peanuts are thought
to offer more protection against aflatoxin, plus roasting is also
thought to improve peanuts' digestibility. If roasting peanuts at
home, do so gently--in a 160-170? F (about 75?C) oven for 15-20
minutes--to preserve the healthy oils. For more on the effect of high
heat roasting on nuts, please see the following article.

Nutritional Profile

Peanuts are a very good source of monounsaturated fats. In addition,
peanuts are a good source of niacin, folate, copper, manganese, and
protein.

For an in-depth nutritional profile click he Peanuts.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-
depth nutritional profile for Peanuts is also available. This profile
includes information on a full array of nutrients, including
carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins,
minerals, fatty acids, amino acids and more.
Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either
an excellent, very good or good source. Next to the nutrient name you
will find the following information: the amount of the nutrient that
is included in the noted serving of this food; the %Daily Value (DV)
that that amount represents; the nutrient density rating; and the
food's World's Healthiest Foods Rating. Underneath the chart is a
table that summarizes how the ratings were devised. Read detailed
information on our Food and Recipe Rating System.
Peanuts, raw
0.25 cup
36.50 grams
206.96 calories
Nutrient Amount DV
(%) Nutrient
Density World's Healthiest
Foods Rating
manganese 0.71 mg 35.5 3.1 good
tryptophan 0.09 g 28.1 2.4 good
vitamin B3 (niacin) 4.40 mg 22.0 1.9 good
folate 87.53 mcg 21.9 1.9 good
copper 0.42 mg 21.0 1.8 good
protein 9.42 g 18.8 1.6 good
World's Healthiest
Foods Rating Rule
excellent DV=75% OR Density=7.6 AND DV=10%
very good DV=50% OR Density=3.4 AND DV=5%
good DV=25% OR Density=1.5 AND DV=2.5%

In Depth Nutritional Profile for Peanuts

References

Alper CM, Mattes RD. Peanut consumption improves indices of
cardiovascular disease risk in healthy adults. J Am Coll Nutr 2003
Apr; 22(2):133-41 2003.
Awad AB, Chan KC, Downie AC, Fink CS. Peanuts as a source of beta-
sitosterol, a sterol with anticancer properties. Nutr Cancer
2000;36(2): 238-241. PMID:10890036.
Blomhoff R, Carlsen MH, Andersen LF, Jacobs DR Jr. Health benefits of
nuts: potential role of antioxidants. Br J Nutr. 2006 Nov;96 Suppl
2:S52-60. PMID:17125534.
Caster WO, Burton TA, Irvin TR, Tanner MA. Dietary aflatoxins,
intelligence and school performance in southern Georgia. Int J of Vit
and Nutr Res 1986 56:291-5 1986.
Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton
Encyclopedia. Pegus Press, Clovis, California 1983.
Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition
Encyclopedia. Clovis, California: Pegus Press; 1986. PMID:15210.
Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia.
Macmillan, New York 1996.
Kelly JH Jr, Sabate J. Nuts and coronary heart disease: an
epidemiological perspective. Br J Nutr. 2006 Nov;96 Suppl 2:S61-7.
PMID:17125535.
Lu KT, Chiou RY, Chen LG, Chen MH, Tseng WT, Hsieh HT, Yang YL.
Neuroprotective effects of resveratrol on cerebral ischemia-induced
neuron loss mediated by free radical scavenging and cerebral blood
flow elevation. J Agric Food Chem. 2006 Apr 19;54(8):3126-31. PMID:
16608241.
Mathers JC. Pulses and carcinogenesis: potential for the prevention of
colon, breast and other cancers. Br J Nutr 2002 Dec;88 Suppl 3: S273-
S279 . PMID:12498627.
Morris MC, Evans DA, Bienias JL, Scherr PA, Tangney CC, Hebert LE,
Bennett DA, Wilson RS, Aggarwal N. Dietary niacin and the risk of
incident Alzheimer's disease and of cognitive decline. J Neurol
Neurosurg Psychiatry. 2004 Aug;75(8):1093-9. PMID:15258207.
Talcott S, Passeretti S, Duncan C, Gorbet W. Polyphenolic content and
sensory properties of normal and high oleic acid peanuts. Food
Chemistry 2005 May;90(3):379-388.
Tsai CJ, Leitzmann MF, Hu FB, Willett WC, Giovannucci EL. Frequent nut
consumption and decreased risk of cholecystectomy in women. Am J Clin
Nutr. 2004 Jul;80(1):76-81. PMID:15213031.
Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-
Hall Press; 1988. PMID:15220.
Yeh CC, You SL, Chen CJ, Sung FC. Peanut consumption and reduced risk
of colorectal cancer in women: a prospective study in Taiwan. World J
Gastroenterol. 2006 Jan 14;12(2):222-7. PMID:16482621.
More of the World's Healthiest Foods (& Spices)!

http://www.whfoods.org/genpage.php?t...spice&dbid=101

Click he WHFoods: Peanuts

"Workingmom" wrote in message
Is peanuts good for anything at all? Apart from being a very cheap food
source.

Uh yeah, it's a good source of protein. It can lower your risk of
cardiovascular disease, can reduce the risk of diabetes type 2, etc. There
are many things that peanuts are good for.

--
Sue

"Anne Rogers" wrote in message
. ..
Typical sandwitch on any given day in any given child's lunch was a PB
and jelly sandwitch or peanut butter and honey. Now, you can't even get
a pack of peanut butter in a restaurant except on special request because
of all these horrific, extreme nut allergies. This article I read,
within the last couple months, said that one very probable reason for
these extreme nut allergies is nut avoidance. I will look to see if I can
find this study/article again.

I don't know the science, but look at what you've said, you say, everyone
did eat peanut butter, but then the cause of allergies is extreme
avoidance, but who was it who was doing the extreme avoidance when
everyone was eating it? I think people only started avoiding peanuts once
allergies seemed to increase, though of course people have had peanut
allergies for years, I know people older than you who have life
threatening peanut allergies and have done their whole lives.
Cheers
Anne

No, I meant that back a number of years ago, there really wasn't any peanut
allergies. Yes, there was, but I mean the person with an allergy was the
rare case. There really was only a few of them. Now, though, it seems
here, anyways, that everyone and their dog has a peanut allergy (when I use
'everyone' I do mean more the kids that are closer to DS's age and in school
now) It seems EVERY school has a ban on nuts and/or peanuts. I know for a
fact that none of the schools I went to had any sort of ban on peanuts.
I didn't get a chance to look for that article that suggested peanut
allergies are far more common because they're avoided a lot more in the
recent past. I will as soon as I have the time!