Ted Harper, the team sports dietitian of the New England Patriots, and Bryan Snyder, the team nutrition manager for the Denver Broncos, may be rivals on the field, but when it comes to nutrition, they agree on one thing: pistachios are an ideal snack, whether you’re a professional athlete or an armchair spectator.
Pistachios contain important nutrients, such as potassium, calcium, magnesium and phosphorus, which can contribute to a lower risk of heart disease. They’re also a great snack to help with weight management and may help prevent hypertension and lower blood pressure, according to recent studies.
Harper and Snyder meticulously plan the diets for their teams to maximize each player’s performance and recovery. The hard-hitting impact of weekly games and daily practices takes a toll on the players’ bodies, and their nutrition plan is designed to help them achieve specific performance and recovery goals.
People who eat a handful of nuts (including pistachios) daily have a 20 percent lower death rate, according to a 30-year research project published in the New England Journal of Medicine, the largest study of its kind. In addition, other supporting studies showed that people who eat nuts regularly tend to remain leaner due to an association with reduced waist sizes and less weight gain throughout the course of life, compared to individuals who don’t regularly eat nuts.
Both agree that while the “Average Joe or Joann” doesn’t take the same hits as a professional football player, he or she still needs a healthy diet to battle the stresses of everyday life. According to Harper and Snyder, a big part of a person’s nutrition plan should be mindful snacking habits and whether those choices help or hurt everyday performance. “One very easy way to improve your overall nutrition is to replace some or all (depending on how you want to tackle the situation—gradually or with full force) of your not-sowise snacks (chips, cheese-flavored crackers, sugary ‘fruit snacks’, pre-made snack cakes, cookies, soda, or candy) with something that still tastes good and is full of healthy nutrients,” says Harper. “Pistachios are one of the best recommendations I can make, because they’re packed with many important nutrients and because they are very versatile. They lend themselves to just snack on in a pinch, or can be incorporated into the larger scheme of things like adding them into smoothies, topping off oatmeal or sprinkled over a salad.”
Snyder adds that pistachios are a great snack for anyone looking to lose a few pounds. “Not only do pistachios contain fiber and protein, but a study showed that people eat 41 percent less when they snack on in-shell pistachios compared to those who consumed shelled pistachios,” he says. “Cracking open each nut slows down your consumption, and the empty shells serve as an unconscious visual reminder of how much you’ve eaten.” “We’re all concerned about our heart health and living a healthy, active lifestyle,” says Snyder. “It’s important that you make smart choices with your nutrition so you can support these goals.”
Roasted pistachios straight from the store will satisfy and nourish, but for a dazzling game day snack, try this tasty pistachio recipe from Chef Robert Del Grande of Houston, Texas. Ingredients: 1/2 cup fresh lime juice 1/2 cup granulated sugar 4 large chipotle chilies canned in adobo: approximately 3 ounces 2 tablespoons adobo sauce: from the canned chipotle chilies 6 tablespoons silver tequila 1/2 teaspoon salt 2 pounds pistachio nuts in the shell Lime wedges
Instructions: Pre-heat an oven to 350° F. Combine the lime juice, sugar, chipotle, adobo sauce, tequila and salt in a blender. Puree until smooth. Place the in-shell pistachio nuts in a mixing bowl. Add the sauce and toss or stir until the sauce is fully incorporated into the nuts. Transfer the nuts to a sheet pan. Toast the nuts for 5 to 10 minutes or until the nuts are nicely browned. Remove from the oven and cool to room temperature. To serve, place the pistachio nuts in a serving bowl. Sprinkle the nuts with salt and garnish with lime wedges.
APG recently announced the addition of two key ambassadors to their list of athletes and nutrition experts: Bryan Snyder, Team Nutrition Manager for the Denver Broncos and Ted Harper, Team Sports Dietitian for the New England Patriots. Both men are tasked with developing the year-round nutrition strategies that are designed to support the intense physical requirements of their players. Pictured: Bryan Synder on the left and Ted Harper on the right.
Denver Broncos vs
Seattle Seahawks Sunday February 2 3:30 PM on FOX MetLife Stadium East Rutherford, New Jersey
The year 2013 ended with widespread public relation efforts surrounding a 30-year Harvard study showing that people who ate nuts on a regular basis were less likely to die of cancer or heart disease. In fact, they were less likely to die of any cause. Nuts have long been called “heart-healthy,” and the Harvard study is the largest ever conducted regarding the effects eating them has on mortality. The first round of outreach regarding the study’s results garnered more than 135 million impressions. Many popular news shows, including CBS This Morning and NBC Nightly News carried the story. The New England Journal of Medicine also highlighted the study in an infographic (NEJM QuickTake) publication. In a study published November 20, 2013 in the New England Journal of Medicine, researchers looked at the association of nut consumption with total and cause-specific mortality among 76,464 women in the Nurses’ Health Study and 42,498 men in the Health Professionals Follow-up Study. Consumption of nuts, including tree nuts (such as pistachios, almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, and walnuts), was inversely associated with total mortality in both men and women, independent of other predictors for death. In addition, there were significant inverse associations for deaths due to cancer, heart disease and respiratory disease. The study was funded by the National Institutes of Health (NIH) with additional support from The International Tree Nut Council Nutrition Research & Education Foundation (INC NREF). The National Institutes of Health is made up of 27 different components called Institutes and Centers. Each has its own specific research agenda. All but three of these components receive their funding directly from the United States Congress and administrate their own budgets. NIH’s mission is to seek fundamental knowledge about the nature and behavior of living systems and the application of that knowledge to enhance health, lengthen life, and reduce illness and disability. To view the news segments highlighting the Harvard study, click on the logos below:
For the first time since its inception, the 59th General Assembly of 150 French Master Chefs (Maîtres Cuisiners de France) is bringing their worldwide meetings to the United States. The 5-day event will be held at the culinary capital of the Las Vegas Strip, The Venetian and The Palazzo March 5-9. APG will be a gold sponsor of the event. Executive Chef for the Venetian and The Palazzo, Olivier Dubreuil, is also a Master Chef of France. It was through his hard work and dedication to the organization that his invitation to bring the meetings to America was accepted. One event is open to the public, the Master Tour de France on Saturday, March 8 from 6 to 10 p.m. Twelve chefs and 12 wineries and spirit makers will showcase specialties from France. “Based on our relationship with Chef Dubreuil, we will have the opportunity to meet with each of these esteemed chefs from around the world to discuss why they should change their specifications from middle-eastern pistachios to American,” says Judy Hirigoyen, APG Global Marketing Director. “The meal they will be preparing for the media will be the first time many of them have used our pistachios, so we’re enthused about transforming their opinions and their purchasing decisions.” Maîtres Cuisinier de France is the most envied title that chefs aspire to have. The organization’s motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.” Chefs with that designation are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines.
“Voila! Green is the new black! With more and more chefs adopting a healthy approach to their menus, I am pleased to have always incorporated pistachios in my recipes. This sweet savory nut is a conscientious choice for chefs because of its sustainability and environmental benefits. Providing us with healthy fats and lutein as well as vitamins and minerals, the pistachio offers a variety of applications in menu planning and development.” Olivier Dubreuil Executive Chef, The Venetian/The Palazzo Maitre Cuisinier De France
APG invited twelve journalists from leading active lifestyle media to a press event with APG’s Ambassadors Big Mountain Snowboarder Jeremy Jones and Sport Nutritionist Becci Twombley. Twelve members of the media attended, representing publications such as Snowboard Magazine, the Atlantic, the Associated Press, ESPN, Mountain Magazine, SKI, Skiing, Men’s Health, Men’s Journal, Outside Magazine and the Active Interest Media House. Becci Twombley, University of Southern California nutritionist, spoke about modern sports nutrition – and the importance of pistachios – for winter sport athletes, and Jeremy Jones discussed his recent trip to Nepal and filming the third installment of his film trilogy with Teton Gravity Research. Jones stressed the importance of proper nutrition and his “recovery window” when he returns to base camp after extended periods filming in the most remote locations.
APG invited Sunset Magazine writer Christine Ryan to an exclusive interview with Mark Cavendish during his visit to a pistachio orchard in Madera, California. APG’s newest celebrity spokesperson, bike-racing champion Mark Cavendish, visited the orchard to learn more about the food he both enjoys and endorses. Cavendish is a true believer of whole foods as fuel for athletic gains and everyday life. This focus on health and nutrition led him to American pistachios, which he believes are a nutritious addition to a well-balanced diet, particularly for those who participate in active lifestyles.
Are you interested in learning more about the pistachio industry? Becoming a leader in the industry and within APG? Applications for the 4th annual APG Leadership Program are now available! We encourage APG members to engage in this year-long education and training program. The program consists of leadership training and education seminars led by APG and industry leaders. Participants will receive a firsthand look at how APG committees/board operate and prepare participants for possible selection to a committee or board position. For more information about this program, contact Dianna Short at (559) 475-0435 or email at dshort@americanpistachios.org.