The healthiest nuts are jicamas, pistachios, walnuts, macadamia nuts, cashews, almonds, pistaches, sunflower seeds, flax seeds, and hemp seeds, according to a new study.
They’re the only nuts that contain a compound called phytic acid, which helps prevent and treat some conditions, such as heart disease, according a new report from the University of Iowa.
The researchers say it’s the only nut that is a good source of essential fatty acids and that’s important because those nutrients are needed for cell membranes and other cellular functions.
Honey, pistacios, and macadamias are among the healthiest foods, the researchers said.
They said that they found that the nut’s low-fat content makes it particularly beneficial for the body.
The nut’s ability to lower blood pressure and heart rate is a major advantage over other low-calorie, high-fat foods, they wrote in the study.
The low-sodium and high-protein content also makes it a good option for weight loss.
“The low-carbohydrate, high protein, high fat, high sugar, and low protein diets are all effective in the treatment of heart disease and many other conditions,” the researchers wrote.
“A diet low in carbohydrates, protein, and fats, and high in fats and sugars, is not only the best option, but also one that is also healthy and nutritionally complete.”
The new study was published online by the American Journal of Clinical Nutrition and is available online at the American Diabetes Association Web site.
Healthy fats are key to good health, including those found in nuts and seeds, the authors said.
The new research is not the first to link low-fiber diets to better health.
In 2012, the American College of Sports Medicine published a study that linked a low-energy diet to better blood cholesterol levels.
For the new study, researchers at the University at Albany in New York analyzed data from the National Health and Nutrition Examination Survey from 2000 to 2011.
They compared the eating habits of 7,942 people from around the country.
The researchers used a two-part approach: First, they used questionnaires to track their diet, including how much fat they consumed, how often they ate certain foods, and how often and for how long they ate other foods.
The second step was a computer algorithm to determine whether the people were actually eating low- or high-fibre foods.
The study found that low- and highfibres were associated with significantly lower levels of total cholesterol, LDL cholesterol, triglycerides, HDL cholesterol, and blood pressure.
High-fins were also associated with lower triglycerides and high levels of HDL cholesterol.
Low-fructose corn syrup was the most common type of low-food fat, with the majority of the people reporting eating less than 1% of their calories as fructose.
It’s not surprising that fructose is the most prevalent type of sugar in the U.S., the researchers noted, as fructose-containing products are ubiquitous and the American Heart Association recommends people limit consumption to less than 20% of daily calories.
High-fusion foods were found to be more beneficial, with a low intake of fructose associated with a decreased risk of heart attack and stroke.
The study found the opposite relationship for high-potassium foods, such a high-carborie white rice, pasta, and baked potatoes.