From fertility charm to treatment for stretch marks, almonds work wonders
As I approach the last few weeks of my pregnancy and my stomach’s roundness takes on odd angles and corners as baby loses extra room, my skin is stretching to its maximum point. There are many folk remedies for the prevention and treatment of stretch marks – most depend on a daily regimen of rubbing one’s stomach with cocoa butter or various other "special serums" to soften the skin. Unfortunately, science has proven that no amount of cream can prevent or treat stretch marks, and that instead, they should be worn as badges of honour for passing into motherhood.
With my first pregnancy, a friend of mine, who is Colombian, pulled me aside and with pointed index finger sternly commanded that I eat six almonds a day. This would prevent stretch marks, she said, without causing too much weight gain. She maintained that topical creams would do nothing for the skin as it needs to be nourished from the inside out with the oils and vitamins from the nuts.
With this, my second pregnancy, another friend, who is East Indian, advised me to eat almonds on a daily basis. The preparation of the nuts was important to their success as a "pregnancy tonic" – they need to have boiled water poured over them and be left to soften overnight before being eaten.
These two folk remedies from two different continents might have some merit to them. Almonds are an excellent source of vitamin E. Of the eight different forms of vitamin E, alpha-tocopherol, the vitamin E found in almonds, olive oil and avocado for example, offers superior nutritional quality than the other seven. Synthetic forms of alpha-tocopherol, in pill form or in fortified foods, pale in comparison with the benefits and effectiveness of the vitamin in the body when taken from its naturally occurring sources. One ounce of almonds, approximately 24 nuts, delivers 7.5 mg. of alpha-tocopherol. Compare that with one tablespoon of olive oil (1.7 mg.) or one cup of avocado (2.0 mg.). The recommended daily intake for alpha-tocopherol vitamin E is 15 mg for people aged 14 through 70+ years (including pregnant women (if breastfeeding, it jumps to 19 mg). For anyone who would like more info, I poached this off the "Get your vitamin E" Web site (www.getyoure.org).
Vitamin E helps prevent the breakdown of fatty acids in cell membranes by unruly, unstable atoms or compounds called free radicals (usually unstable oxygen). Free radicals are natural byproducts of cell metabolism. Interestingly, vitamin E also prevents "bad" cholesterol from adhering to arteries by preventing free radicals from attaching to LDL molecules which makes them sticky. Vitamin E is a powerful antioxidant but it also plays an important role in protecting muscle cells and red blood cells.
In recent years there has been a dramatic decline in the popularity of nuts as they are among the more fatty foods. However, almonds are of the "good fat" variety, mainly comprised of unsaturated fat (70 per cent). Pairing that with their vitamin E content, they can’t be beat as a healthy snack – especially if you follow an otherwise healthy diet.
Almond trees originated in central and southeast Asia and, consumed by the many travellers along the silk road, the trees sprouted along the route all the way to the Mediterranean where they continue to thrive in the hot environment. The tree, part of the plum (Prunus) family, is an early bloomer with white to light pink flowers that give way to fuzzy oblong fruit. When the fruit matures, it splits to reveal the pitted stone.
There are two types of almond, sweet ( Prunus dulcis ) and bitter ( Prunus amygdalus ). The sweet almonds are the kind that we eat as is and they are also the common ingredient in marzipan, almond paste, cakes and pastries. Bitter almonds, not readily available for sale, are used to make almond extract, oil and liqueurs such as Amaretto. Containing cyanogenic glycoside which converts to hydrocyanic acid (also called prussic acid) when combined with water, bitter almonds can be lethal. One kernel of bitter almond yields about one milligram of hydrocyanic acid; 1/20 of a gram is considered lethal for an adult but a child could die from eating only a few whole bitter almonds. Apricot and peach pits have the same toxic effects.
California is the largest producer of almonds, accounting for close to 100 per cent of the domestic market. Almonds are also grown in Australia, South Africa and Mediterranean countries. Basically, almond trees thrive in climates that are hot and dry with little risk of late frost.
Almonds were thrown at newlyweds as a fertility charm in ancient Rome. The tradition continues today with little netted bags of sugared almonds distributed to guests at modern day weddings. Almonds have long been a symbol of beauty, hope and rebirth.
Interestingly, the little almond-shaped neurostructure which is credited as the emotion centre of our brains is called the amygdala, after the Latin word for almond, amygdalus .
It is important to buy nuts that are as fresh as possible. With proper handling, natural almonds may be stored for up to two years in an airtight container and longer if they are kept in the fridge. Roasted almonds will keep for one year.
Roasting almonds intensifies their flavour and it is easy to do. Spread almonds in a single layer on a baking sheet and place in preheated oven (350F). Keep an eye on the nuts as they can burn easily. Stir them around every few minutes. Roasting should take about 10 minutes – you will be able to smell the nuts when they are done. Alternatively you can toast the nuts in a dry skillet on top of the stove over medium heat. Shake the pan every so often to toast evenly. Again, it should take about 10 minutes, but watch closely to avoid burning.
There are lots of easy ways to incorporate almonds with your meals. Here are a few suggestions:
• Make a crunchy coating for chicken or fish. Use finely chopped almonds and mix with equal parts bread crumbs. Add salt and pepper and any freshly chopped herbs and use to coat the meat. Roast in the oven.
• Add whole almonds to stirfrys for extra crunch.
• Use chopped almonds as a crunchy topping for home made muffins, scones or bread. Sprinkle over the top before baking.
• Add nuts, chopped or whole, to yogurt with fresh fruit as a great breakfast alternative.
• Toss two-thirds of a cup of slivered almonds with two teaspoons of olive oil. Spread almonds in a single layer on a baking pan and sprinkle with one tablespoon of grated parmesan cheese or half a teaspoon of garlic salt (or both). Bake in a 350F oven for 10 to 15 minutes or until golden brown. Shake the pan once or twice while cooking. Use as "croutons" in salad or sprinkle over steamed vegetables.
The following recipe is a real treat and is a great non alcoholic alternative on a hot day. This recipe is adapted from Gourmet magazine (April 1997).
Almond Horchata (pronounced hor-CHAH-tah) makes 4 drinks.
Iced Almond Drink with Cinnamon and Lime – these are very popular drinks in Mexico and Spain.
• 1 cup blanched whole almonds
• 2 cups boiling-hot water
• half to 1 teaspoon ground cinnamon
• one-third of a cup of sugar, or to taste
• freshly grated zest of one lime
• 2 cups of ice plus additional for glasses
In a blender combine all ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed for 3 minutes. Add two cups of ice and blend until melted.
Pour mixture through a large fine sieve (or line sieve with a double layer of dampened cheese cloth) into a bowl, stirring, and discard solids.
Fill four tall glasses with additional ice and horchata. Garnish with cinnamon sticks and lime zest. Flavour improves if made and left to sit in the fridge for a day before serving.
