In my opinion, nuts should be part of the daily diet. They contain valuable fatty acids and B vitamins that are good for the brain. A handful a day, i.e. approx. 30 g, increased the positive effect on depression in a study on the Mediterranean diet.
Nuts have always been part of the natural human diet.
Dr. Mosetter (author of the book “Zucker, der heimliche Killer”, among others) writes about “natural eating”:
“3. For millions of years, fiber, fibrous substances from grasses and roots, nuts, vegetables, berries, etc. made up the largest part of our diet. The proportion of branched long-chain carbohydrates is about 1 – 5 % of the diet.
With arable farming, this proportion increased to around 10 – 15 % whole grain cereals around 10,000 years ago.
Today, nuts, almonds, black and red rice, legumes, amaranth, quinoa, buckwheat, millet, real ancient grains such as wild perennial grains, as well as vegetables, individual berries and fruit with lots of fiber and low sugar load can provide valuable fiber.
Nutrients from roots, mushrooms, vegetables, wild herbs, polysaccharides, branched plant fibers, grasses, and a variety of secondary plant substances can also be identified as integral superfactors…
Centenarians prove the same facts from a different angle. Whether on the island of Okinawa in Japan, the Villacomba valley of the centenarians in Ecuador, the mountain villages of the Superalts in the Himalayas, in Mustang and the Hunzakuk behind K2 or in small village communities in Sardinia, Greece and Campodimele – they all have one thing in common: they largely do without classic civilization food.
Very small amounts of sugar and short-chain carbohydrates, little fruit, little artificially processed food – but lots of organic nuts, almonds, coconut fat and coconut milk. Almond milk, goat’s and sheep’s milk products, avocado, berries, apricots, papaya, rhubarb, honeydew melon, lots of vegetables, pulses, black and red rice, salads, wild herbs, spices and valuable fats can support any therapy very effectively.”
Source: OM & Nutrition 2019, No. 168, F8
