FREE: Crunchy Peanut Butter Oreo MAGIC BARS Recipe To MELT IN YOUR MOUTH! Lick 'em STICKY FANGERZ! :)

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The benefits of cooking and eating peanuts are numerous. First, they may help lower bad LDL cholesterol; people who eat nuts or peanuts four times a week may reduce their risk of dying from coronary heart disease by 37 percent, compared with people who rarely or never eat them. That niacin in peanuts may help you lower your risk of developing Alzheimer’s disease. And, according to a study in the journal Obesity, eating nuts or peanuts at least twice a week makes you about 30 percent less likely to gain weight than people who never or rarely eat nuts.
Peanuts are also full of healthy monounsaturated fat, which may help increase insulin sensitivity and fight diabetes. A study published in the Journal of the American Medical Association found that eating one ounce of nuts or two tablespoons of peanut butter at least five days a week leads to 30 percent less risk of developing diabetes. In another study, insulin-resistant adults who ate a diet high in monounsaturated fats had less belly fat than participants who consumed more saturated fat or carbs. And in a study from the Harvard School of Public Health, women who consumed peanuts and peanut butter a minimum of five times a week had up to 27 percent less risk of developing type 2 diabetes. When choosing peanuts, steer clear of nuts that are roasted in oil; instead, look for raw or dry-roasted peanuts, to avoid ingesting unhealthy hydrogenated or partially hydrogenated vegetable oils. Roasted peanuts contain roughly 22 percent more antioxidants than the raw version. And for an extra dose of antioxidants, try boiled peanuts. This Southern specialty is not only delicious, it boasts up to four times the disease-fighting compounds of dry-roasted, oil-roasted, and raw peanuts. Unshelled peanuts can be kept for up to nine months in the fridge; the shelled version for up to three months.