Hazelnuts vs Pecans – Which is Healthier?
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Our Verdict
When comparing hazelnuts to pecans, we picked the hazelnuts.
Why?
In terms of macros, hazelnuts have more protein, carbs, and fiber, though the difference is not big in the latter two cases, and the glycemic indices are resultantly about the same. Meanwhile, pecans have a little more fat, but the fat is healthy in both cases. Everything taken into account, we’re calling it a tie on macros.
When it comes to vitamins, hazelnuts have more of vitamins B3, B5, B6, B7, B9, C, E, K, and choline, while pecans have more of vitamins A, B1, and B2. An easy win for hazelnuts here.
In the category of minerals, hazelnuts have more calcium, copper, iron, magnesium, manganese, phosphorus, and potassium, while pecans have more selenium and zinc. Another clear win for hazelnuts.
In short, enjoy either or both (unless you’re allergic, in which case, don’t), but hazelnuts are ultimately the more nutritionally dense of the two.
Want to learn more?
You might like to read:
Why You Should Diversify Your Nuts
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Zucchini vs Okra – Which is Healthier?
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Our Verdict
When comparing zucchini to okra, we picked the okra.
Why?
Looking at the macros first, okra has nearly 2x the protein and more than 3x the fiber (for about 2x the carbs).
In terms of vitamins, things are also quite one-sided; zucchini has a little more vitamin B2, while okra has a lot more of vitamins A, B1, B3, B5, B6, B9, C, E, K, and choline.
Nor does the mineral situation make any compelling counterargument; zucchini is higher only in sodium, while okra has a lot more calcium, copper, iron, magnesium, manganese, phosphorus, potassium*, selenium, and zinc.
*Actually it’s only a little more potassium. But the rest are with big margins of difference.
Both of these on-the-cusp-of-being-pungent vegetables have beneficial antioxidant polyphenols (especially various forms of quercetin), but okra has more.
In short: enjoy both, of course, but there’s a clear winner here and it’s okra.
Want to learn more?
You might like to read:
Enjoy Bitter/Astringent/Pungent Foods For Your Heart & Brain
Take care!
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Health Nut: A Feel-Good Cookbook – by Jess Damuck
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The author is a classically trained chef (worked with Martha Stewart for a long time!), and while health is the focus here, it’s not the be-all-and-end-all, so there’s a lot of attention given to pleasure also. Which, after all, is not a zero-sum game—we can have both!
So, the title and subtitle together sum up the ethos of the book pretty well.
The recipes themselves are divided into categories by meal-type, snacks, desserts, etc. They’re varied enough to suit most moods and seasons, as well as being equally appropriate for cooking for one, or a family, or entertaining. Many (but not all) of the recipes are vegan, though where they’re not, the substitutions are mostly easy and obvious, or explained, or else alternative recipes are given (for example a vegan “tuna” recipe).
In terms of complexity, these are not very complex, yet include everything they need to to make things interesting. That said, the ingredients are also not obscure, and should be easy to find in any reasonably well-stocked supermarket.
One small downside is that many of the recipes are not illustrated, but the instructions are clear enough that this isn’t really a problem, in this reviewer’s opinion.
Bottom line: if you’d like to broaden your kitchen repertoire with plants-forward cooking from an accomplished chef, then this is a good book for that.
Click here to check out Health Nut, and enjoy the feel-good food!
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How To Grow New Brain Cells (At Any Age)
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How To Grow New Brain Cells (At Any Age)
It was long believed that brain growth could not occur later in life, due to expending our innate stock of pluripotent stem cells. However, this was mostly based on rodent studies.
Rodent studies are often used for brain research, because it’s difficult to find human volunteers willing to have their brains sliced thinly (so that the cells can be viewed under a microscope) at the end of the study.
However, neurobiologist Dr. Maura Boldrini led a team that did a lot of research by means of autopsies on the hippocampi of (previously) healthy individuals ranging in age from 14 to 79.
What she found is that while indeed the younger subjects did predictably have more young brain cells (neural progenitors and immature neurons), even the oldest subject, at the age of 79, had been producing new brain cells up until death.
Read her landmark study: Human Hippocampal Neurogenesis Persists throughout Aging
There was briefly a flurry of news articles about a study by Dr. Shawn Sorrels that refuted this, however, it later came to light that Dr. Sorrels had accidentally destroyed his own evidence during the cell-fixing process—these things happen; it’s just unfortunate the mistake was not picked up until after publication.
A later study by a Dr. Elena Moreno-Jiménez fixed this flaw by using a shorter fixation time for the cell samples they wanted to look at, and found that there were tens of thousands of newly-made brain cells in samples from adults ranging from 43 to 87.
Now, there was still a difference: the samples from the youngest adult had 30% more newly-made braincells than the 87-year-old, but given that previous science thought brain cell generation stopped in childhood, the fact that an 87-year-old was generating new brain cells 30% less quickly than a 43-year-old is hardly much of a criticism!
As an aside: samples from patients with Alzheimer’s also had a 30% reduction in new braincell generation, compared to samples from patients of the same age without Alzheimer’s. But again… Even patients with Alzheimer’s were still growing some new brain cells.
Read it for yourself: Adult hippocampal neurogenesis is abundant in neurologically healthy subjects and drops sharply in patients with Alzheimer’s disease
Practical advice based on this information
Since we can do neurogenesis at any age, but the rate does drop with age (and drops sharply in the case of Alzheimer’s disease), we need to:
Feed your brain. The brain is the most calorie-consuming organ we have, by far, and it’s also made mostly of fat* and water. So, get plenty of healthy fats, and get plenty of water.
*Fun fact: while depictions in fiction (and/or chemically preserved brains) may lead many to believe the brain has a rubbery consistency, the untreated brain being made of mostly fat and water gives it more of a blancmange-like consistency in reality. That thing is delicate and spatters easily. There’s a reason it’s kept cushioned inside the strongest structure of our body, far more protected than anything in our torso.
Exercise. Specifically, exercise that gets your blood pumping. This (as our earlier-featured video today referenced) is one of the biggest things we can do to boost Brain-Derived Neurotrophic Factor, or BDNF.
Here be science: Brain-Derived Neurotrophic Factor, Depression, and Physical Activity: Making the Neuroplastic Connection
However, that’s not the only way to increase BDNF; another is to enjoy a diet rich in polyphenols. These can be found in, for example, berries, tea, coffee, and chocolate. Technically those last two are also botanically berries, but given how we usually consume them, and given how rich they are in polyphenols, they merit a special mention.
See for example: Effects of nutritional interventions on BDNF concentrations in humans: a systematic review
Some supplements can help neuron (re)growth too, so if you haven’t already, you might want to check out our previous main feature on lion’s mane mushroom, a supplement which does exactly that.
For those who like videos, you may also enjoy this TED talk by neuroscientist Dr. Sandrine Thuret:
Prefer text? Click here to read the transcript
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Blackberries vs Blueberries – Which is Healthier?
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Our Verdict
When comparing blackberries to blueberries, we picked the blackberries.
Why?
They’re both great! But the humble blackberry stands out (and is an example of “foods that are darker are often more nutrient-dense”).
In terms of macronutrients, they’re quite similar, being both berry fruits that are mostly water, but blackberries do have 2x the fiber (and for what it’s worth, 2x the protein, though this is a small number obviously), while blueberries have 2x the carbohydrates. An easy win for blackberries.
When it comes to vitamins, blackberries have notably more of vitamin A, B3, B5, B9, C, and E, as well as choline, while blueberries have a little more of vitamins B1, B2, and B6. A fair win for blackberries.
In the category of minerals, blackberries have a lot more calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. Blueberries are not higher in any minerals. Another easy win for blackberries.
Blueberries are famous for their antioxidants, but blackberries actually equal them. The polyphenolic content varies from one fruit to another, but they are both loaded with an abundance (thousands) of antioxidants, especially anthocyanins. Blackberries and blueberries tie in this category.
Adding up the sections makes for an easy, easy win for blackberries—but diversity is always best, so enjoy both!
Want to learn more?
You might like to read:
- Cherries vs Blueberries – Which is Healthier?
- Strawberries vs Cherries – Which is Healthier?
- Strawberries vs Raspberries – Which is Healthier?
- Goji Berries vs Blueberries – Which is Healthier?
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Plant-Based Healthy Cream Cheese
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Cream cheese is a delicious food, and having a plant-based diet isn’t a reason to miss out. Here we have a protein-forward nuts-based cream cheese that we’re sure you’ll love (unless you’re allergic to nuts, in which case, maybe skip this one).
You will need
- 1½ cups raw cashews, soaked in warm water and then drained
- ½ cup water
- ½ cup coconut cream
- Juice of ½ lemon
- 3 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ¼ tsp MSG, or ½ tsp low-sodium salt
- Optional: ⅓ cup fresh basil
Method
(we suggest you read everything at least once before doing anything)
1) Blend all of the ingredients until creamy.
2) Optional: leave on the countertop, covered, for 1–2 hours, if you want a more fermented (effectively: cheesy) taste.
3) Refrigerate, ideally overnight, before serving. Serving on bagels is a classic, but you can also enjoy with the Healthy Homemade Flatbreads we made yesterday
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Pistachios vs Cashews – Which is Healthier? ← Pistachios actually won here, but cashews are also great and are better (from a culinary perspective) for making cream cheese
- Why You Should Diversify Your Nuts!
- Our Top 5 Spices: How Much Is Enough For Benefits?
Take care!
Don’t Forget…
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Thinner Leaner Stronger – by Michael Matthews
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First, the elephant in the training room: this book does assume that you want to be thinner, leaner, and stronger. This is the companion book, written for women, to “Bigger, Stronger, Leaner”, which was written for men. Statistically, these assumptions are reasonable, even if the generalizations are imperfect. Also, this reviewer has a gripe with anything selling “thinner”. Leaner was already sufficient, and “stronger” is the key element here, so “thinner” is just marketing, and marketing something that’s often not unhealthy, to sell a book that’s actually full of good advice for building a healthy body.
In other words: don’t judge a book by the cover, however eyeroll-worthy it may be.
The book is broadly aimed at middle-aged readers, but boasts equal worth for young and old alike. If there’s something Matthews knows how to do well in his writing, it’s hedging his bets.
As for what’s in the book: it’s diet and exercise advice, aimed at long-term implementation (i.e. not a crash course, but a lifestyle change), for maximum body composition change results while not doing anything silly (like many extreme short-term courses do) and not compromising other aspects of one’s health, while also not taking up an inordinate amount of time.
The dietary advice is sensible, broadly consistent with what we’d advise here, and/but if you want to maximise your body composition change results, you’re going to need a pocket calculator (or be better than this writer is at mental arithmetic).
The exercise advice is detailed, and a lot more specific than “lift things”; there are programs of specifically how many sets and reps and so forth, and when to increase the weights and when not to.
A strength of this book is that it explains why all those numbers are what they are, instead of just expecting the reader to take on faith that the best for a given exercise is (for example) 3 sets of 8–10 reps of 70–75% of one’s single-rep max for that exercise. Because without the explanation, those numbers would seem very arbitrary indeed, and that wouldn’t help anyone stick with the program. And so on, for any advice he gives.
The style is… A little flashy for this reader’s taste, a little salesy (and yes he does try to upsell to his personal coaching, but really, anything you need is in the book already), but when it comes down to it, all that gym-boy bravado doesn’t take away from the fact his advice is sound and helpful.
Bottom line: if you would like your body to be the three things mentioned in the title, this book can certainly help you get there.
Click here to check out Thinner Leaner Stronger, and become thinner, leaner, stronger!
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