Nuts, including almonds, are foods with various health benefits. In particular, they contain many components that help improve vascular health. However, if not stored properly and consumed in a spoiled state, they can have carcinogenic effects, so caution is needed.

 

◇ Helps regulate blood sugar and slows down cell aging

 

Eating a handful of almonds as a snack 30 minutes before a meal helps regulate blood sugar levels in people with high blood sugar. This is because the fiber-rich almonds slow down the absorption of sugar into the bloodstream. Almonds contain about 12 grams of fiber per 100 grams, the highest among nuts. In particular, the fiber in almonds further delays the absorption of carbohydrates and sugars, preventing rapid fluctuations in blood sugar levels.

 

Almonds are also rich in minerals, which help prevent a rapid rise in blood sugar levels. This is because essential mineral magnesium aids in transporting glucose into cells so it can be used as energy. As a result, blood sugar levels are stably regulated throughout the night, and muscles are properly relaxed, promoting comfortable sleep. The vitamin E found abundantly in almonds protects cells from active oxygen, thereby slowing the aging process of the body.

 

Vitamin E lowers bad cholesterol (LDL) levels and raises good cholesterol (HDL) levels, thereby reducing the risk of cardiovascular disease. A 30g serving of almonds contains about 8mg of vitamin E. This amount accounts for 67% of the daily recommended intake for Koreans. The vitamin E in almonds is abundantly found in the skin, so it is recommended to eat them with the skin on.

◇Decomposed nuts, produce Class 1 carcinogens

 

Nuts, including almonds, contain a high amount of fatty acids and are prone to rancidity, which can produce carcinogens and should be watched out for. Rancidity refers to the process where organic compounds in oil react with oxygen, light, and heat in the air, causing changes. In particular, storing nuts in direct sunlight or in an unsealed condition accelerates the rancidity process.

 

During this process, a toxic substance called aflatoxin is produced, and the International Agency for Research on Cancer (IARC) classified aflatoxin as a Group 1 carcinogen. According to a paper published in the Journal of Korean Society of Food Hygiene and Safety, about 20 species of aflatoxins have been identified so far, and among them, aflatoxin B1 is known to cause liver cancer and other diseases. It can also induce hemorrhagic necrosis, edema, and drowsiness. Aflatoxin is most likely to develop in hot and humid environments with temperatures above 25°C and relative humidity between 60-80%.

 

 

Especially in rancid almonds, a sour or musty smell is present. Do not eat them at this time and dispose of all of them. Also, even if suspicious spots or foreign substances that look like mold are visible to the naked eye, they should not be consumed. It is also not safe to eat only the moldy parts. Mold can remain on the nuts.

 

To prevent nuts from going rancid, they should be packaged with a household vacuum sealer and stored in the freezer or refrigerator. Store at humidity below 60% and temperature below 10-15°C. Remaining nuts after opening should be divided into single-serving portions and sealed. If a vacuum sealer is not available, place the nuts in a zipper bag and remove all air completely.

 

=============

I also like almonds, but these days I enjoy nuts.

Why don't they take care of it? I'm so overwhelmed.

 

It's not just the almonds that smell bad.

The same goes for walnuts.

 

Jjennawa and Ggupggup should never be discarded.