Wednesday, June 18, 1997

Peanuts can actually be good for your heart

By J.T. Smith

In our health-fanatical society, it seems you can't watch television or read the paper nowadays that someone isn't telling you something is "bad" for you.

It's almost always something you enjoy. And somebody is usually saying that if you just give up whatever it is you might live a few years longer. (If a truck doesn't run over you, lightning doesn't strike you, or a meteor doesn't fall on your head, of course).

It's been widely reported that a glass of red wine before dinner can help the heart in some people. But how about a handful of peanuts?

Scientists at USDA's Agricultural Research Service (ARS) say it may seem like a contradiction since peanuts' high fat content is well-documented. A hundred grams of shelled peanuts with skins contain 47.5 grams of fat.

But don't be too quick to judge peanuts on the fat content alone, the researchers say. Tasty and high-quality peanuts also contain a compound called "resveratrol."

That's the same compound behind red wine's apparent ability to offset the heart-harming effects of a high-fat diet.

Red wine's resveratrol levels average about 160 micrograms per fluid ounce. One ounce of peanuts contains an average of 73 micrograms of resveratrol.

Research at Loma Linda University has revealed that people who ate peanuts five times a week cut their heart attack risk by 50 percent.

The Iowa Women's Health Study, which included 40,000 post-menopausal women, also found a clear connection between nut consumption and reduced coronary disease risk.

Findings suggest that good peanuts, in moderation, are a heart-healthy food. Some good news for you folks who like to frequent the baseball park.

You can munch on peanuts and watch the Prairie Dogs - without guilt - and think of how you are doing your heart good.

Just watch for fly balls.

Speaking of tasty food

It's an established restaurant fact that Abilenians eat out often. Many of you likely enjoy a good steak now and then.

But did you know that the term "filet mignon" was coined by the famous author O. Henry? He used the term in his book, "The Four Million" in 1906.

Derived from French, the term literally means small (mignon) boneless meat (filet). The cut comes from the small end of the beef tenderloin. Sometimes, a filet mignon is wrapped in bacon.