The demand for cashews is on the rise given the increase in individuals choosing a vegan or paleo lifestyle, as well as those who just want to reap all of the nutritional benefits of the so-called “nut”. The cashew, in fact a seed, grows from tropical evergreen trees. Sixty percent of the world’s cashews come from Vietnam, India and Côte d’Ivoire. Cashews certainly pack a nutritional punch being an excellent source of iron, magnesium, phosphorus, folate, copper and zinc and loaded with heart-healthy, monounsaturated fat! Some studies have shown that consuming a 1 ounce portion of nuts per day can lower one’s risk of a heart attack, may improve bone health, and can help with weight loss. The copper in cashews also supports the production of collagen and elastin. A 1-ounce portion of cashews is approximately 18 whole cashews. They are great on a salad, in stir fry or trail mix, and even as a quick, grab-and-go snack. ⠀
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While we celebrate all of cashews wonderful qualities, we may also want to stand back and think about how these “nuts” make it from the tree into our pantries. To get to the actual cashew seed that we eat, a hard layer of shell, which contains toxic substances, must be removed. This remains a process of manual labor in most countries with laborers working under very poor conditions and for very little pay. A lack of protective clothing and gear, leaves these workers (some very young) exposed to the toxins and enduring pain, burns to their hands and arms and even respiratory problems. There are some ethical cashew producers out there that pay fair wages and provide humane work environments….these products will be labeled as “fair trade”. What are your thoughts? Will these ethical concerns affect your cashew consumption?⠀