In Canada, over three million Canadians have diabetes and this number is supposed to reach 3.7 million by 2020, according to the Canadian Diabetes Association. In U.S.A, according to the American Diabetes Association, from the 2007 National Diabetes Fact Sheet, there are a total 23.6 million children and adults in the United States – 7.8% of the population – that have diabetes. 1.6 million new cases of diabetes are diagnosed in people aged 20 years and older each year.
Scientists at the School of Montreal and the College of Yaoundé in Cameroon analyzed how cashew products affected the responses of rat liver cells to insulin. Scientists viewed cashew tree leaves, bark, seeds and apples. They found that the cashew seed extract increased the absorption of blood sugar by the cells. Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which may have potential anti-diabetic properties.
In some people who have diabetes, a condition called insulin resistance prevents the body from processing the hormone, which regulates energy and the processing of sugars in the body. Deficit of insulin can cause heart or kidney diseases with time.
The cashew nut is a popular snack, and its rich flavor means that it’s often eaten without treatment. Cashews are a staple in vegan diets. They are utilized as a base in sauces and gravies, and can take on sweet properties for frostings and cookies. They are high in protein and a raw, natural way to obtain energy. Cashew nuts are a healthy fat food for heart patients too.
Below is a four-serving recipe for Cashew Curry cooked in 45 minutes using a wok or frying pan, a wooden spoon and the following ingredients:
- ½ pound whole cashews
- 2 T olive oil
- 5 shallots, thinly sliced
- 5 curry leaves
- bit of lemongrass or zest of just one lemon
- 1 T coriander
- ½ t turmeric
- ½ t salt
- 2 chiles, thinly sliced
- 2 cloves garlic, minced
- 2 slices ginger
- 15 oz unsweetened coconut milk
- 2 T cilantro, chopped
Sauté the shallots in the oil, stirring occasionally, until golden, about 10 minutes. Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 mins. Add remaining ingredients and simmer until thickened, another 5-10 min’s. Remove curry leaves and serve, with diabetic rice or brown rice.
The author of this post, – Linda Miller – writes for DiabeticCookbooks.org, her personal hobby web site focused on cooking ideas to help people eat healthy to reduce or manage type two diabetes.
Photo Credit: Pengrin