They are native to south America, specifically brazil, and were introduced by colonists to Africa and india. These regions are the largest producers of cashews today. Cashews are sold both raw or roasted, and salted or unsalted. Cashews have recently been used to make dairy alternatives, such as cashew milk, cashew based cheese and cashew based cream sauces and sour cream. Consuming a high proportion of plant based foods appears to reduce the risk of many lifestyle related health conditions.
Cashews are a good source of magnesium, which plays an important role in over 300 enzymatic reactions within the body. These include the metabolism of food and synthesis of fatty acids and proteins. Magnesium is also involved in muscle relaxation and neuro muscular transmission and activity.
Magnesium deficiency, prevalent in older populations, is linked to insulin resistance, metabolic syndrome, coronary heart disease and osteoporosis.
