Are red pistachios higher in carbs?

Hello All, I was just wondering because for some odd reason the plain ones
give me a mild allergic reaction(very scratchy throat), while the red ones
don't. I know, it sounds crazy, but it's the truth. The red ones actually
taste sweeter to me also, but I can find no information on the coloring that
is used, and some always gets into the pistachio. Any information would be
appreciated. Thanks in advance. Joe

Joseph Lee wrote:
Hello All, I was just wondering because for some odd reason
the plain ones give me a mild allergic reaction(very scratchy
throat), while the red ones don't. I know, it sounds crazy,
but it's the truth. The red ones actually taste sweeter to me
also, but I can find no information on the coloring that is
used, and some always gets into the pistachio. Any
information would be appreciated. Thanks in advance. Joe

Depends on what they use for dye..... LOL BJ

"Joseph Lee" wrote in message
.. .
Hello All, I was just wondering because for some odd reason the plain ones
give me a mild allergic reaction(very scratchy throat), while the red ones
don't. I know, it sounds crazy, but it's the truth. The red ones actually
taste sweeter to me also, but I can find no information on the coloring
that

You eat the shells?

--
Bob
Kanyak's Doghouse
http://kanyak.com

Why are some pistachios red?

The first pistachios available to consumers were imported from the Middle
East. American importers dyed the shells red, both to disguise staining from
antiquated harvesting methods and to make pistachios stand out among other
nuts in vending machines.

Until the 1970s, there was no domestic pistachio industry in the United
States. California harvested its first commercial crop in 1976. The entry of
California pistachios into the marketplace made available nuts with clean,
naturally tan shells. California's Kerman variety is also larger in size
with a more vibrant green nut color. A small percentage of California's crop
is dyed red, not by necessity, but to meet the needs of those consumers who
prefer the colorful shell.

Maybe Its The Brining?

Santa Barbara Pistachios are machine harvested in early October, using the
most modern equipment available. First, we determine when the pistachios are
completely ripe and have opened naturally on the tree. Then, the nuts are
shaken from the trees onto a catching frame, never touching the ground.
(Each tree takes less than ten seconds to harvest). We then load our
pistachios into containers and rush them to the processing plant, where they
are hulled, dried, graded, sorted and put into refrigerated storage. As
orders are received, our Certified U.S. Fancy, the highest grade nuts, are
brine soaked in 100% natural flavors, hot air dried and packaged for
shipment.

Commercial harvesters have machines to shake the fruit down over tarps. The
pistachio is a drupe, which means it has an outer fleshy covering over the
hard-shelled nut, like the nutmeg. The fruit is gathered and then soaked to
remove the outer soft red or yellow covering before the hard shells
containing the nut are dried in the sun.

Maybe its the CORNSTARCH BLEACHING THAT MAKES YOU SICK?

The pistachio nutshells which surround the pale green nutmeat are naturally
a creamy light beige color. So where did that deep reddish-pink color come
from? Food historians have conflicting explanations. One source says the
tradition originated with the aforementioned Syrian importer named Zaloom,
who dyed his pistachios red to distinguish them from his competitors.
Another holds they were dyed to mask mottled markings, a natural result of
the drying process, to make them look more palatable to consumers. On the
other hand, natural-colored shells that are overly light have been whitened
using large amounts of cornstarch and salt. The mottled, naturally-dried
shells may not be as attractive, but they have no effect on the flavor of
the nutmeat itself.

Carlstadt, NJ (SafetyAlerts) - The Food and Drug Administration (FDA) said
today that Skinner's Salted Nuts Inc. is recalling certain 'Skinners Nuts
Salted Red Pistachios' because the product contains undeclared FD&C Red No.
3 and FD&C Red No. 40.

LOL Ouch! No I don't eat the shells. Quite a bit of that dye actually does
make it onto the edible part though. From what I know, the plain pistachios
are about 5 grams of carbs per 30 nuts. Just wondering if anyone new if the
dyed ones have higher carb counts. Thanks Joe

"Opinicus" wrote in message
...

"Joseph Lee" wrote in message
.. .
Hello All, I was just wondering because for some odd reason the plain
ones
give me a mild allergic reaction(very scratchy throat), while the red
ones
don't. I know, it sounds crazy, but it's the truth. The red ones
actually
taste sweeter to me also, but I can find no information on the coloring
that

You eat the shells?

--
Bob
Kanyak's Doghouse
http://kanyak.com

"Preesi" wrote in message
...
Why are some pistachios red?

The first pistachios available to consumers were imported from the Middle
East. American importers dyed the shells red, both to disguise staining
from

I'll never forget the first time I encountered "real" (raw, undyed, and
FRESH) pistachio nuts here in Turkey. I'd never seen (or tasted) them
before. I suppose they're much more common now in the US.

Turks running into red-dyed US pistachios for the first time are usually
bemused by them, to say the least.

--
Bob
Kanyak's Doghouse
http://kanyak.com

Used to be in the nut business (edible ones not the human variety).

Iranian pistachios are smaller and not as consistent in colour as
Californian ones but have a vastly superior flavour. The American ones are
bland by comparison.

There's no significant difference between dyed or natural pistachios in
terms of carbohydrate content.


"Preesi" wrote in message
...
Why are some pistachios red?

The first pistachios available to consumers were imported from the Middle
East. American importers dyed the shells red, both to disguise staining
from
antiquated harvesting methods and to make pistachios stand out among other
nuts in vending machines.

Until the 1970s, there was no domestic pistachio industry in the United
States. California harvested its first commercial crop in 1976. The entry
of
California pistachios into the marketplace made available nuts with clean,
naturally tan shells. California's Kerman variety is also larger in size
with a more vibrant green nut color. A small percentage of California's
crop
is dyed red, not by necessity, but to meet the needs of those consumers
who
prefer the colorful shell.

Maybe Its The Brining?

Santa Barbara Pistachios are machine harvested in early October, using the
most modern equipment available. First, we determine when the pistachios
are
completely ripe and have opened naturally on the tree. Then, the nuts are
shaken from the trees onto a catching frame, never touching the ground.
(Each tree takes less than ten seconds to harvest). We then load our
pistachios into containers and rush them to the processing plant, where
they
are hulled, dried, graded, sorted and put into refrigerated storage. As
orders are received, our Certified U.S. Fancy, the highest grade nuts, are
brine soaked in 100% natural flavors, hot air dried and packaged for
shipment.

Commercial harvesters have machines to shake the fruit down over tarps.
The
pistachio is a drupe, which means it has an outer fleshy covering over the
hard-shelled nut, like the nutmeg. The fruit is gathered and then soaked
to
remove the outer soft red or yellow covering before the hard shells
containing the nut are dried in the sun.

Maybe its the CORNSTARCH BLEACHING THAT MAKES YOU SICK?

The pistachio nutshells which surround the pale green nutmeat are
naturally
a creamy light beige color. So where did that deep reddish-pink color come
from? Food historians have conflicting explanations. One source says the
tradition originated with the aforementioned Syrian importer named Zaloom,
who dyed his pistachios red to distinguish them from his competitors.
Another holds they were dyed to mask mottled markings, a natural result of
the drying process, to make them look more palatable to consumers. On the
other hand, natural-colored shells that are overly light have been
whitened
using large amounts of cornstarch and salt. The mottled, naturally-dried
shells may not be as attractive, but they have no effect on the flavor of
the nutmeat itself.

Carlstadt, NJ (SafetyAlerts) - The Food and Drug Administration (FDA) said
today that Skinner's Salted Nuts Inc. is recalling certain 'Skinners Nuts
Salted Red Pistachios' because the product contains undeclared FD&C Red
No.
3 and FD&C Red No. 40.

"Preesi" wrote in message ...
As
orders are received, our Certified U.S. Fancy, the highest grade nuts, are
brine soaked in 100% natural flavors, hot air dried and packaged for
shipment.

100% natural flavors of what? Why do pistachios need to be brine
soaked and flavored? Is the brine soaking just the salting process or
are there other things added?

Lee