Cashews Health Benefits: What the Research Shows
Cashews are the only common tree nut excluded from the FDA qualified health claim for nuts and cardiovascular disease. The reason: they exceed the disqualifying level of saturated fat. But approximately 40-45% of cashew's saturated fat is stearic acid, a fatty acid that is metabolically converted to oleic acid in the body and doesn't raise LDL cholesterol. A 2017 American Journal of Clinical Nutrition controlled-feeding trial specifically tested this and found cashew consumption reduced total cholesterol, LDL, and non-HDL cholesterol in adults with elevated cholesterol. A meta-analysis of RCTs (392 participants) found SBP reduced by -3.39 mmHg. A 2024 Frontiers in Nutrition three-arm RCT found ApoB reduced by -6.6 mg/dL. And cashews have 69% DV copper per oz, the highest of any common tree nut, which supports a Fenton reaction prevention mechanism for LDL oxidation that nobody in this content space has explained. This is that full story.
- AJCN 2017 controlled-feeding crossover RCT (51 adults, 28-64g/day, 28 days): total cholesterol, LDL, and non-HDL all significantly reduced from cashew consumption despite the FDA excluding cashews from its nut health claim due to saturated fat content
- The exclusion is contested: 40-45% of cashew saturated fat is stearic acid (C18:0), which SCD-1 enzyme converts to oleic acid (an MUFA) in the body metabolically neutral for LDL. Effective LDL-raising saturated fat in cashews is below the FDA threshold
- Meta-analysis of RCTs (392 participants): SBP -3.39 mmHg (p=0.01, I2=0% zero heterogeneity, meaning consistent across all included studies). This requires unsalted cashews to preserve the benefit
- 2024 Frontiers in Nutrition three-arm RCT (Brazilian Nuts Study): ApoB -6.6 mg/dL from cashew nut arm. ApoB counts every atherogenic lipoprotein particle a superior cardiovascular risk marker to LDL-C alone
- Copper 69% DV per oz #1 among all common tree nuts supports ceruloplasmin ferroxidase (prevents the Fenton reaction that generates hydroxyl radicals which oxidize LDL to atherogenic oxLDL), Cu-Zn SOD, lysyl oxidase, and dopamine beta-hydroxylase
Why cashews were excluded from the FDA nut health claim and why that exclusion is scientifically contested
In 2003, the FDA approved a qualified health claim allowing tree nuts to be marketed for their potential role in reducing cardiovascular disease risk. The claim applies to almonds, walnuts, pecans, pistachios, hazelnuts, pine nuts, and peanuts. Cashews were explicitly excluded because they exceed the disqualifying level of 4 grams of saturated fat per 50-gram serving.
What the FDA didn't account for in its disqualifying criteria is that not all saturated fatty acids have the same metabolic effect. Lauric acid (C12:0), myristic acid (C14:0), and palmitic acid (C16:0) raise LDL cholesterol. Stearic acid (C18:0) doesn't. Stearic acid is the exception among long-chain saturated fatty acids: it's rapidly desaturated by stearoyl-CoA desaturase (SCD-1) in intestinal cells and hepatocytes to oleic acid (C18:1), an MUFA. The net metabolic result is that dietary stearic acid produces a lipid effect closer to oleic acid than to palmitic acid.
Approximately 40-45% of cashew's saturated fat content is stearic acid. If you subtract the metabolically neutral stearic acid from cashew's total saturated fat, the effective cholesterol-raising saturated fat in cashews is actually lower than the FDA's threshold. Multiple systematic reviews have confirmed stearic acid is cholesterol-neutral when substituted for carbohydrate or when replacing cholesterol-raising SFAs. The 2017 AJCN RCT was specifically designed to test whether this matters in practice with whole nuts. for how they compare to almonds and other nuts on the cardiovascular evidence base, see Almond Health Benefits: 36-Trial Meta-Analysis and Mechanisms.
The AJCN controlled-feeding trial: what 28 days of cashews did to cholesterol
This trial was designed as a direct response to the FDA health claim exclusion. The researchers incorporated 28-64g of cashews per day into participants' typical diets (replacing other foods to maintain isocaloric conditions), in contrast to simply adding them on top of existing diets. The controlled-feeding design with a crossover means each participant served as their own control, strengthening the internal validity.
Results: cashew consumption significantly reduced total cholesterol and LDL cholesterol compared to the control period. Non-HDL cholesterol also decreased significantly. HDL cholesterol was unchanged. Triglycerides were not significantly changed. Blood pressure showed favorable trends. The researchers concluded that consumption of cashews as part of an average American diet by men and women with high LDL cholesterol or who are at risk of high LDL cholesterol results in decreases in total cholesterol, LDL cholesterol, and non-HDL cholesterol, consistent with the effects of other tree nuts.
This was specifically the clinical gap the FDA health claim exclusion was based on. The AJCN trial filled it. they behave like other tree nuts on cholesterol outcomes, consistent with the stearic acid neutrality hypothesis. The trial's results support the argument that the FDA's blanket saturated fat disqualifier was scientifically too blunt to capture the stearic acid distinction.
ApoB -6.6 mg/dL: why this 2024 finding matters more than LDL alone
This three-arm 2024 trial found that both the cashew nut group and the cashew nut oil group showed meaningful ApoB reduction: cashew nut arm -6.6 plus or minus 10.7 mg/dL, cashew nut oil arm -7.0 plus or minus 15.3 mg/dL. Both intervention groups also reduced neck circumference (cashew nut: -1.0 plus or minus 1.2 cm; oil: -0.5 plus or minus 1.2 cm). The cashew nut oil arm additionally reduced LDL-c by -11.5 plus or minus 21.8 mg/dL and improved atherogenic index.
Why does ApoB matter more than LDL-C in this context? ApoB (apolipoprotein B-100) is the structural protein present in every atherogenic lipoprotein particle: LDL, VLDL, IDL, chylomicron remnants, and Lp(a). Each of these particles carries exactly one ApoB molecule. When you measure ApoB, you're counting the total number of atherogenic lipoprotein particles in the blood, not just how much cholesterol is inside them. Research consistently shows ApoB is a superior predictor of cardiovascular events compared to LDL-C, particularly in people with high triglycerides, metabolic syndrome, or obesity where small dense LDL particles carry less cholesterol per particle, making LDL-C underestimate the actual atherogenic particle burden.
An ApoB reduction of 6.6 mg/dL from cashew consumption is clinically meaningful. Epidemiological studies suggest that each 10 mg/dL reduction in ApoB is associated with approximately 9% lower cardiovascular event risk. The National Lipid Association now specifically recommends ApoB as a complement to the standard lipid panel for risk assessment. A dietary intervention that measurably reduces ApoB is addressing the most upstream and accurate measure of atherogenic lipoprotein burden. For the comparison with almonds' ApoB -4.552 mg/dL (36-trial meta-analysis), see Almond Health Benefits: 36-Trial Meta-Analysis and Mechanisms.
Copper 69% DV per oz: the ceruloplasmin-Fenton reaction mechanism nobody explains
they provide approximately 0.6-0.7 mg of copper per ounce, representing roughly 69% of the adult daily value of 0.9 mg. This is the highest copper density of any common tree nut. Hazelnuts are second at approximately 56-67% DV (depending on source). Almonds, walnuts, and Brazil nuts provide meaningful but lower copper levels.
How ceruloplasmin uses copper to prevent the Fenton reaction
Copper is the required cofactor for ceruloplasmin, the primary copper-transport protein in blood plasma. Ceruloplasmin is synthesized in the liver and carries approximately 95% of blood copper. Its most critical function: it is a ferroxidase. It converts ferrous iron (Fe2+) to ferric iron (Fe3+) in the blood and at the cell surface. This conversion matters because Fe2+ is capable of the Fenton reaction:
Fe2+ + H2O2 gives Fe3+ + OH radical + OH-
The Fenton reaction generates the hydroxyl radical (OH radical), one of the most reactive and damaging reactive oxygen species in biological systems. Hydroxyl radicals can't be neutralized by antioxidant enzymes like SOD or GPx (they react before the enzyme can intercept them). They oxidize LDL particles to oxLDL (the atherogenic form that lodges in arterial walls and triggers atherosclerotic plaque formation), damage DNA, and initiate membrane lipid peroxidation cascades. By maintaining adequate ceruloplasmin activity, the body limits free Fe2+ availability, which directly limits Fenton reaction potential.
Copper deficiency impairs ceruloplasmin synthesis, reducing ferroxidase activity, and allows Fe2+ to accumulate. Multiple studies connect copper deficiency to increased oxidative stress and elevated cardiovascular risk. The Oregon State University Linus Pauling Institute copper review specifically notes that superoxide dismutase and ceruloplasmin have known antioxidant properties, leading some experts to propose that copper deficiency, rather than copper excess, increases the risk for cardiomyopathy. For how cashew copper fits alongside the walnut anti-inflammatory mechanisms in a complete antioxidant nut rotation, see Are Nuts Anti-Inflammatory? What the Research Shows.
Copper's other functions in the same ounce of cashews
The 69% DV copper in an ounce of cashews supports three additional functions beyond ceruloplasmin. Cu-Zn SOD (SOD1): the cytoplasmic superoxide dismutase that neutralizes superoxide radicals in non-mitochondrial compartments requires both copper and zinc. Cashews provide 69% DV copper and 22% DV zinc per oz, covering both cofactors. Lysyl oxidase: a copper-dependent enzyme that cross-links collagen and elastin in the extracellular matrix, providing structural integrity to blood vessels, skin, and connective tissue. Dopamine beta-hydroxylase: the enzyme that converts dopamine to norepinephrine. This is the rate-limiting step in sympathetic neurotransmitter synthesis and requires copper as a direct cofactor. Copper deficiency is associated with impaired dopamine-to-norepinephrine conversion, which affects cardiovascular autonomic regulation.
How cashews fit into the three-enzyme antioxidant cascade with other nuts. The antioxidant cascade that neutralizes reactive oxygen species requires three minerals: manganese (for MnSOD in mitochondria), copper and zinc (for Cu-Zn SOD in cytoplasm), and selenium (for GPx to neutralize hydrogen peroxide). Our hazelnut health benefits guide covers manganese at 87% DV per oz for MnSOD. Our Brazil nut selenium guide covers GPx. Cashews complete the Cu-Zn SOD step at 69% DV copper per oz. For the most complete antioxidant enzyme coverage in a daily nut rotation: hazelnuts (MnSOD manganese) plus cashews (Cu-Zn SOD copper) plus Brazil nuts (GPx selenium) together address all three enzyme steps.
Why "raw" cashews aren't technically raw, and what that means
Cashews (Anacardium occidentale) are seeds from a tropical evergreen tree in the same family as mangoes, pistachios, and poison ivy (Anacardiaceae). They're classified botanically as drupes, but grow outside the cashew apple (which is technically an enlarged pseudopeduncle, not the true fruit) in a kidney-shaped drupe that hangs below it. The drupe consists of an outer layer, a honeycomb mesocarp, and an inner layer. Between the outer and inner layers sits CNSL, cashew nut shell liquid.
CNSL contains cardanol, anacardic acid, and cardol. These phenolic compounds cause severe contact dermatitis on skin contact, similar to urushiol in poison ivy. Because of this, cashews cannot be safely eaten without removing the CNSL-containing shell, and the shell removal process requires heat treatment. All commercially available cashews, including those labeled "raw," have been steamed or drum-roasted to neutralize the CNSL before shelling. This heat treatment is minimal compared to roasting for flavor (temperatures are lower and durations shorter), so the resulting product retains its nutritional profile and the "raw" label reflects the absence of flavor-roasting, not the absence of all heat treatment.
This is meaningfully different from almonds, walnuts, pecans, and most other tree nuts, which can be sold truly raw (no heat treatment). The practical implication: when choosing them for maximum nutritional value, the primary variable is salted vs unsalted and the roasting level, not whether they've been "processed" at all (since all cashews have). Choosing unsalted products preserves the blood pressure benefit. The lightest heat processing (labeled raw or lightly processed) best preserves heat-sensitive nutrients like vitamin B6 (9% DV per oz) and the copper content. For a full comparison of raw vs roasted processing across all nut types, see Almond Health Benefits: 36-Trial Meta-Analysis and Mechanisms.
Stearic acid: why cashews behave like other tree nuts on cholesterol
The metabolic neutrality of stearic acid for LDL cholesterol is well-documented. Among saturated fatty acids in the diet, the effect on LDL correlates inversely with chain length beyond C12: lauric (C12:0) and myristic (C14:0) are the strongest LDL-raisers, palmitic (C16:0) has intermediate effects, and stearic (C18:0) has no significant LDL-raising effect in controlled trials. The mechanism: stearic acid is desaturated by stearoyl-CoA desaturase (SCD-1) in intestinal mucosal cells and hepatocytes. SCD-1 converts stearic acid to oleic acid (C18:1n-9), an MUFA that doesn't raise LDL and is associated with cardiovascular benefit in the Mediterranean diet literature.
Approximately 40-45% of cashew's total saturated fat is stearic acid. The rest (approximately 55-60% of total SFA) is palmitic acid and smaller amounts of shorter-chain SFAs. If you calculate cashew's effective LDL-raising saturated fat by excluding stearic acid, the result is substantially lower than the total SFA on the label. This is why the AJCN RCT found LDL reduction rather than the LDL increase that the FDA's disqualifying criteria implicitly predicted.
| Nutrient (per 1 oz / 28g) | Cashew Value | Context vs Other Nuts | Key Function |
|---|---|---|---|
| Copper | ~0.6 mg (69% DV) | #1 tree nut. Hazelnuts second (~56-67% DV). Pine nuts (~44% DV). Almonds (~14% DV). | Ceruloplasmin ferroxidase (Fenton reaction prevention via Fe2+ oxidation). Cu-Zn SOD (cytoplasmic antioxidant). Lysyl oxidase (collagen/elastin). Dopamine beta-hydroxylase (norepinephrine synthesis). |
| Magnesium | ~74 mg (19% DV) | Tied with almonds for highest DV among common nuts. Walnuts: 11% DV. Pecans: 8% DV. | Insulin receptor tyrosine kinase activation. ATP synthesis. Over 300 enzymatic reactions. Critical for T2D patients and metformin users who lose magnesium through glycosuria and reduced absorption. |
| Oleic acid (MUFA) | ~7g per oz (~60% of fat) | Significant MUFA but lower than almonds (~65%) or macadamias (~80%). Higher than walnuts (~23%). | Endothelial function improvement. LDL particle composition improvement (larger, less dense particles). Insulin sensitivity via hepatic membrane fluidity. LDL oxidation susceptibility reduction. |
| Stearic acid | ~2g per oz (~40-45% of total SFA) | Cashews unique: higher stearic acid proportion than most other nuts. This is why they're metabolically neutral despite higher SFA on label. | Desaturated by SCD-1 to oleic acid in intestinal cells and liver. Cholesterol-neutral per multiple RCTs. Does not raise LDL when substituted for carbohydrate or for cholesterol-raising SFAs. |
| Zinc | ~1.6 mg (22% DV) | Good source. Paired with copper for Cu-Zn SOD. Cashews provide both cofactors for this enzyme simultaneously. | Cu-Zn SOD cofactor (with copper). Immune function. DNA synthesis. Wound healing. Taste and smell. Thymulin (thymic peptide for T-cell maturation). |
| Phosphorus | ~168 mg (13% DV) | Among the higher nut sources of phosphorus. | ATP synthesis. Hydroxyapatite bone mineral. Cell signaling phosphorylation. Membrane phospholipid structure. |
| Vitamin K1 | ~9.7 mcg (~8-9% DV) | Meaningful amount. Useful contributor alongside other fat-soluble vitamins. | Osteocalcin activation (bone calcium binding). Coagulation factors. Vascular calcification prevention via matrix Gla protein. |
| Vitamin B6 | ~0.1 mg (6% DV) | Modest source. Useful along with the rest of cashew's B-vitamin profile. | Neurotransmitter synthesis (serotonin, dopamine, GABA). Homocysteine metabolism (with folate). Immune function. Glycogen metabolism. |
| Iron | ~1.9 mg (11% DV) | Better than most nuts on iron. Notable since cashews also support ceruloplasmin which improves iron utilization. | Hemoglobin oxygen transport. Cytochrome c oxidase. Thyroid peroxidase. The copper from this nut (ceruloplasmin) facilitates efficient iron recycling from macrophages and intestinal export. |
Cashews and blood sugar: the T2D insulin reduction trial
A trial in 43 adults with type 2 diabetes tested what happens when 10% of daily calories are replaced with this nut for 8 weeks. The finding: insulin levels dropped significantly. This matches the mechanism: their MUFA-dominant fat profile (approximately 60% oleic acid) reduces hepatic lipid accumulation. Excess hepatic fat causes hepatic insulin resistance, one of the primary drivers of elevated fasting glucose and the need for higher insulin levels to maintain glycemic control. When MUFA replaces saturated fat or refined carbohydrate calories, hepatic fat decreases, hepatic insulin sensitivity improves, and insulin requirements drop as a result.
The magnesium contribution also matters here. Magnesium is the required cofactor for insulin receptor tyrosine kinase activity. Without adequate magnesium, the insulin receptor cannot phosphorylate its downstream targets to trigger GLUT4 translocation and glucose uptake. Sixty to seventy-five percent of people with T2D have hypomagnesemia from glycosuria-related urinary magnesium losses. they provide 19% DV magnesium per oz directly address this deficit. People taking metformin (which reduces intestinal magnesium absorption) specifically benefit from magnesium-rich dietary sources. For the full evidence on nuts and blood sugar including the pistachio -5.18 mg/dL fasting glucose meta-analysis and the almond second-meal effect, see Nuts and Blood Sugar: What the Research Shows. For the diabetes-specific evidence, see Nuts and Diabetes: What the Research Shows.
How Many Cashews Per Day for Health Benefits?
The clinical trials that documented cashew health benefits used specific daily doses. Here is the practical translation.
Replacement, not addition. The AJCN RCT used cashews to replace other snack foods in an isocaloric design not to add calories on top of existing intake. Adding 1-2 oz of cashews on top of an unchanged diet adds approximately 160-320 calories without the proportional health offset. Eat cashews instead of refined snack foods, crackers, or processed foods to replicate the conditions the research used. For the full evidence on how nut substitution works for weight management, see Are Nuts Good for Weight Loss? What the Science Shows.
How Long Does It Take for this nut to Show Health Benefits?
Common Mistakes When eating them
- Using salted cashews and expecting the SBP benefit. The blood pressure meta-analysis (-3.39 mmHg) used unsalted cashews in the included studies. Adding sodium from salted cashews directly raises blood pressure through sodium-mediated fluid retention, directly counteracting the cashew-driven SBP reduction. For blood pressure and cardiovascular benefits, unsalted is not optional
- Adding cashews on top of existing snacks instead of replacing them. The AJCN RCT used a controlled isocaloric design where cashews replaced other foods. Adding cashews on top of an unchanged high-saturated-fat or high-carbohydrate diet adds calories without the metabolic offset that food replacement provides. The stearic acid and MUFA benefits come from displacement, not addition
- Using roasted salted cashews for T2D management. The T2D insulin reduction RCT used standard cashews. Commercial heavily roasted and salted cashews add sodium (blood pressure concern for the 70% of T2D patients who also have hypertension) and oil-roasting adds omega-6 fatty acids from seed oils that can promote the inflammatory cytokines that worsen insulin resistance. Choose raw or lightly processed, unsalted varieties
- Expecting LDL change in people with already-optimal LDL. The AJCN RCT enrolled adults with or at risk of high LDL cholesterol. For people with already-low LDL, the LDL-lowering effect is typically smaller. The ApoB and SBP benefits are more broadly applicable regardless of baseline LDL level
- Counting cashew calories at label values. While cashews do not have the same USDA-documented calorie discount as almonds (because cashew processing breaks more cell walls than whole raw almonds), the stearic acid fraction passes through digestion differently than palmitic acid. The stated 157 calories per oz on most cashew nutrition labels may modestly overestimate actual metabolizable energy, though the effect is smaller than the well-documented 32% almond discount
What Customers Say About Nut Cravings Cashews
The raw whole nuts from Nut Cravings are exceptional. Creamy, fresh, mild sweet flavor. OU Kosher certified. I eat them daily as part of my nut rotation alongside raw almonds and walnuts. The quality here is incomparable to anything I have found at grocery stores or other online retailers. Resealable bags. Fast shipping. Consistent quality across six months of orders.
Best raw cashews I have found. Fresh, plump, perfectly processed, no stale or oxidized pieces. OU Kosher. I specifically choose unsalted because I eat these as part of a daily nutrition routine and don't want added sodium. The Good Morning America feature brought me here. Quality is outstanding every order.
I have been ordering raw whole cashews from Nut Cravings for about seven months. The quality is consistently exceptional and noticeably superior to anything I have found locally or from other online retailers. The cashews are perfectly fresh, with a rich creamy sweetness and mild nuttiness that you only get when the fat has not started to oxidize. I specifically choose raw unsalted because I am trying to manage my blood pressure and have read that cashews' blood pressure benefit is meaningful in research but would be offset by added sodium. OU Kosher certification is important for my household and the cashews are certified and clearly labeled. I also order the organic raw cashews when I want the organic format. The resealable bags keep them fresh throughout my daily serving habit. I eat about an ounce per day alongside raw almonds and sometimes raw walnuts as part of a deliberate daily nut routine. The Good Morning America feature is what originally brought me to Nut Cravings. The quality and consistency have made me a loyal monthly customer.
Frequently Asked Questions: Cashews Health Benefits
Q: What are the health benefits of cashews?
Five documented areas: cardiovascular (AJCN RCT: LDL, TC, non-HDL reduced; meta-analysis 392 participants: SBP -3.39 mmHg; 2024 Frontiers RCT: ApoB -6.6 mg/dL), antioxidant via copper-ceruloplasmin Fenton reaction prevention (69% DV copper per oz, #1 nut), blood sugar in T2D (43 adults 8 weeks: insulin significantly reduced), unique stearic acid LDL neutrality despite higher total SFA, and magnesium 19% DV for insulin receptor tyrosine kinase. Shop unsalted Raw Cashews or the full cashews collection.
Q: Are cashews good for cholesterol?
Yes, despite the FDA exclusion. AJCN 2017 crossover RCT (51 adults, 28-64g/day, 28 days): total cholesterol, LDL, and non-HDL all significantly reduced. HDL unchanged. The stearic acid mechanism explains why: 40-45% of cashew's saturated fat is stearic acid (C18:0), converted by SCD-1 enzyme to oleic acid (an MUFA). The 2024 Frontiers RCT additionally found ApoB -6.6 mg/dL. For the almond ApoB -4.552 mg/dL comparison (36 RCTs, 2,485 adults), see Almond Health Benefits: 36-Trial Meta-Analysis and Mechanisms.
Q: How many cashews per day for health benefits?
1 to 1.5 oz (28-42g) per day as a snack replacement. The AJCN RCT used 28-64g/day. The T2D insulin RCT used 10% of daily calories (approximately 1.5 oz at 2,000 kcal intake). Unsalted only to preserve the SBP benefit. For how cashews fit into the broader nut health rotation including the mixed nuts cardiovascular evidence, see Mixed Nuts Health Benefits: What Eating a Variety Does.
Q: Are cashews good for blood pressure?
Yes. Meta-analysis (392 participants, p=0.01, I2=0%): SBP -3.39 mmHg. Zero heterogeneity = consistent across all included studies. Mechanisms: magnesium supports nitric oxide and vasodilation; MUFA (oleic acid ~60% of cashew fat) improves endothelial function. Critical: this requires unsalted cashews. Salted cashews add sodium that works against the blood pressure benefit. For the full nuts and blood sugar and cardiovascular research, see Nuts and Blood Sugar: What the Research Shows.
Q: Are cashews good for diabetics?
Evidence is favorable. T2D RCT (43 adults, 8 weeks): insulin significantly reduced when 10% of daily calories replaced with cashews. MUFA reduces hepatic fat and hepatic insulin resistance. Magnesium 19% DV/oz supports insulin receptor tyrosine kinase especially relevant since 60-75% of T2D patients have hypomagnesemia, and metformin users have additional magnesium absorption issues. GI approximately 22. For the full diabetes evidence, see Nuts and Diabetes: What the Research Shows.
Q: Why do cashews have the most copper of any nut?
Cashews provide approximately 69% DV copper per oz (#1 tree nut), supporting ceruloplasmin ferroxidase (Fenton reaction prevention converts Fe2+ to Fe3+ to prevent hydroxyl radical generation and oxLDL formation), Cu-Zn SOD/SOD1 (cytoplasmic antioxidant, alongside cashew's 22% DV zinc), lysyl oxidase (collagen/elastin), and dopamine beta-hydroxylase (norepinephrine). For how cashew copper pairs with hazelnut manganese and Brazil nut selenium in the complete antioxidant enzyme cascade, see Hazelnut Health Benefits: What the Research Found.
What makes Nut Cravings different for cashews
The SBP -3.39 mmHg benefit from this nut would be offset by sodium in salted products. The copper ceruloplasmin mechanism requires non-oxidized, fresh cashew. Unsalted, fresh, OU Kosher: the format that preserves the documented benefits.
Featured on Good Morning America. Independent editorial recognition alongside OU Kosher certification and direct-from-packer freshness at Monroe, NY. Not a paid placement.
Shop Raw Cashews and the Complete Antioxidant Nut Rotation
Raw whole, organic, and halves. Copper 69% DV (#1 nut). ApoB -6.6 mg/dL. SBP -3.39 mmHg. OU Kosher. Packed fresh Monroe, NY. Free shipping on orders over $25.