Posted on February 05, 2018 14:01:16Cases and cashews are high in protein, vitamins and minerals, making them ideal for a variety of uses.
But for the price of a $2 can of coconut oil, they are becoming an affordable alternative to a can of cooking oil.
Cases are made from an enzyme that breaks down the oil into oil-soluble vitamins and other nutrients.
But cashews also contain a chemical called casomorphins that help to prevent rancidity and prevent mold growth.
According to the National Cancer Institute, cashews contain more than 80 percent more vitamin E, nearly two-thirds more vitamin B-12, and up to four times more vitamin C than canola oil.
According a study in the Journal of Food Science and Technology, cashew oil has been shown to be safe for humans and animals.
It’s also low in saturated fat, cholesterol and sodium, according to the Institute of Medicine, which recommends people limit the amount of saturated fat in their diets.
“Cases that are made of whole cashews or soaked in a vinegar-based cooking oil have a lower level of total cholesterol, triglycerides, and blood pressure than oils that have been soaked in olive oil or soybean oil,” according to a Mayo Clinic spokesperson.
The National Cancer Council estimates that the average American consumes around 200 to 300 cases of colorectal cancer a year.
“We don’t know if this trend is continuing or if it’s plateauing,” Dr. David Schoenfeld, a gastroenterologist at Mayo Clinic, told ABC News.
The CDC estimates that between 25 to 30 percent of Americans may be eating too much cashew and coconut oil.
“I think it’s a big part of the problem, because you’ve got all these different people that are going to consume it,” Dr Schoenfield said.
“You’re going to see some people who are just going to take it for granted.”
For example, a recent study published in the American Journal of Clinical Nutrition found that a recent diet of cashew nuts was associated with a 15 percent higher risk of dying from colon cancer.
“This may be a product that is just not making a big dent in the incidence of cancer,” said Dr Schaufele.
“I think we should be cautious about putting too much emphasis on the use of cashews in our diets.”
Dr Schauffle said there are several possible reasons why cashews may not be a better choice for those who want to cook.
“The biggest thing is that cashews have very low nutritional value compared to oils that are very high in fat, saturated fat and trans fats,” he said.
“So we think it could be that the people that we are looking at are consuming a lot of the high fat, trans fats and the saturated fats that are in the oil that we’re using.”
Dr. Schauffele said he and his colleagues are currently studying the nutritional profile of casnuts.
“We’re looking at the nutritional value of caskins, how they’re processed, how the casks are roasted, and how they are processed with the cooking oil that’s in them,” he explained.
“But in terms of their nutritional value, it’s still very much in question.”
For more health news, visit ABCHealthNews.com.