New DNA Map of the Pistachio Could Create Better Varieties
ucdavis.edu
ucdavis.edu
California has a long coast and a lot of people but most of the coast is sparsely populated and ranching the only significant agriculture by the sea.
Whatever the quality is in roasted-pistachio/salt which causes almost instant gratification-reward-repeat, it must be what CM Kornbluth/Fred Pohl was going on about in "the space merchants" (1952) and if they double it up we'll all die (happy, satiated and with loads of yummy zinc and magnesium), of high blood pressure.
I just can't eat one. I'm not sure what the magnitude of the power of ten is but I know it's north of "a normal person's portion"
After about 300g, my tongue swells a bit and I start to wonder if I'm actually allergic to them [0] after all. Smaller quantities seem fine though.
[0] I know it's not really the nut that people are allergic too, but some fungus that grows on pistachios and cashews.
Apparently, from what I read today, those two are caused by sharing a similar protein, and nothing at all to do with a fungus. It did say that both are susceptible to the aflatoxin fungus, but that apparently can contaminate lots of other things and if it's detected, the affected nuts, and sometimes even the whole batch, are destroyed. So, I guess it's not that after all, and I'm kind of at a loss as to what it was I remember reading from before.
Sorry for leading you down a dead end.
BTW what I also read today said there are other things that cross-react with cashew and pistachio, such as pink peppercorns, so if you're allergic to the nuts, you might want to check what else might affect you.