Brazil Nuts For Skin Care

Brazil Nuts For Skin Care

Did you know that Brazil nuts are technically seeds?  

These large brown-shelled, crescent-shaped seeds grow on trees of up to 165 feet in the Amazon rainforests and the Agouti, a type of South American rodent, eats them and stores them for his midnight snacks across the forests.

The Brazil nut tree is called Bertholletia excelsa. Each tree can live from 500 to 800 years and also grow in Peru, Bolivia, Jamaica, Guyana, Malaysia and the US.  The nuts, or rather, seeds grow inside a fruit the size of a grapefruit.

For optimum health benefits, 3 or 4 Brazil nuts a day are:

  • high in calories and fat but offer one of the highest selenium contents out of all nuts which are beneficial for building the immune system and helping wounds to heal. Just 3 to 4 Brazil nuts a day can fulfil your entire daily selenium requirement.
  • a great gluten-free snack. Just like almonds and are used as a gluten-free alternative in food.
  • cancer reducers and can lower the risk of getting prostate, lung, stomach and breast cancer thanks to the selenium content which helps the body to facilitate glutathione, an enzyme which fights cancer-causing free radicals.
  • Zinc deficiency- fighters. Brazil nuts have high levels of zinc which is great for people suffering from eczema and psoriasis. Zinc naturally reduces inflammation of the skin and helps to build collagen. It also promotes healthy skin-cell growth.
  • full of essential minerals such as copper, magnesium, manganese, potassium, calcium, iron, phosphorus and zinc. Copper prevents anemia and osteoporosis.
  • wrinkle -reducers! Brazil nuts contain vitamins A and E which help to increase skin collagen and Brazil Oil can be as a fantastic moisturiser.

The nuts are high in fat, providing 18.8 grams of total fat, of which 25% are saturated, 41% are monounsaturated, and 34% are polyunsaturated.

Consume one serving of 3 or 4 nuts per day in order to benefit from the fabulous skin care benefits!

photo credit: Wikipedia

Share This

About the author