The cashew plant is one of the most important nut plants in the world, producing a crop that provides more calories than the most popular nut on the planet, almonds.
In fact, it’s a nut that can be used to make some of the world’s best-selling nut butter.
But it has a problem: its seeds are the most expensive nut seeds ever to hit the market.
The cashews are made from a plant that produces one of every two calories in the plant.
That means they have a very high caloric density.
But the seeds themselves are a bit of a challenge.
They’re made up of a lot of seeds, which are about 10 times larger than almonds, but only about half as big as pistachio seeds.
They’re smaller than pistachias and are not a good source of protein.
“It’s like a chicken without the meat,” said Michael Dufresne, a professor of organic chemistry at the University of California, Santa Barbara, who studies nuts and seed chemistry.
The seeds are only about 3 to 4 inches long, and they don’t have much fat to hold them together.
“They’re basically just a single molecule of protein,” Dufredesne said.
The proteins found in cashews, which can also be found in almonds, are called linoleic acid.
That’s the type of fatty acid that makes meat tender.
“The other thing about linoleate is it’s very good at stabilizing the proteins,” said Dufre, who is also a professor in the Department of Biochemistry and Molecular Biology at the UC Santa Barbara.
“You don’t see any problems with this at all.”
When it comes to protein quality, the nuts’ linoleacyl-CoA content is similar to that of pistachia seeds.
But, there’s a lot more of it.
Linoleic acids are made up primarily of the fatty acid linole, which is found in coconut oil.
This fatty acid, called linolenic acid, can be found naturally in all kinds of foods.
When you cook it, you get a lot less linoleac acid, which results in a lot lower protein.
In other words, it gives you less of the protein your body needs for health.
And the lack of linoleates has made cashews very bad for health, Dufrensne said, because they’re also bad for the environment.
In a study published in Nature in 2012, Dukan and his colleagues found that when they took cashews and ground them up in a lab, the fats from the ground-up seeds did not absorb well.
Instead, they released compounds that are toxic to the plants.
This is because the linolea in the cashews absorbs linoleated fatty acids.
“So, they don, in fact, contribute to a negative feedback loop,” Dukin said.
And when you eat the processed nuts, you’re adding them to the air we breathe, he added.
So the end result is a much lower protein content.
That lack of nutritional value was one of many problems that Duken found with cashews.
So when he took his students to a local supermarket and purchased a dozen of the seeds, they tested them for their linolein content.
“I just remember being amazed that it came out to around 10 percent,” he said.
“This is the first time I’ve ever seen anything higher.”
The seeds were tested to be sure they were not contaminated with bacteria, and Dukgan found that none of the cashew seeds tested had any detectable levels of bacteria.
“And there was absolutely no contamination,” Duchan said.
Dukans results were published in the journal Science in 2012.
So what about the nuts themselves?
“I had never heard of this problem,” said Matthew Gersh, a food scientist and director of the food industry practice at the American Council on Science and Health (ACSH).
“I was really surprised that it had not been studied before.”
There’s a few studies that have looked at the nutritional value of nuts, but they have not shown much of a correlation between nuts and disease.
And, when it comes down to it, Duchans research has not shown that nuts are a health risk.
“We don’t know what the nutritional status of the nuts are, so it’s really not that we have an idea what’s going on,” Dusan said, noting that the most recent studies are limited in their scope.
“If we wanted to have a scientific answer to the problem of whether nuts are good or bad for us, we would look at their nutritional value,” he added, adding that it would be difficult to do that with cashew oil.
What is it like to eat cashew?
“We’re pretty close to being cured,” said Gershe.
“As soon as we started, we started seeing some improvement.”
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