[Samia's food facts and recipes]Over the top with ginkgo nuts

I love walking up Namsan Mountain on weekends for the exercise and fresh air. The other day, I noticed a man picking little nuts encapsulated in a pungent-smelling fleshy covering, about the size of cherries. I asked him what he was doing, and he said, "They smell bad, but take off the jelly-like exterior, crack the nut, and roast with a little oil - and you`ve got a great snack!" I asked him what the nut was called. He said, "eunhaeng." I made sure to memorize the word, and later I asked my friends what the English word for eunhaeng was. They told me it was the highly prized Ginkgo biloba nut, and they seemed surprised at my blank expression. To be honest, my experience with Ginkgo biloba has been limited up to now. I had little understanding about ginkgo other than that it is known for being a brain helper. I thought to myself, well geez, my brain needs all the help it can get! So yesterday, I went back up the mountain and picked some nuts of my own to take home for experimentation. I found out through my research that the fleshy covering contains butyric acid. Baking soda can be used to neutralize the acid, so as my first step, I put the nuts in water and added a few tablespoons of baking soda, which changes the butyric acid to butyrate. After that, I did just what the man said: I cracked the nuts and roasted them with a small amount of oil. To my delight, the result was delicious! But make sure you don`t eat more than five a day.

Ginkgo biloba is the scientific name for the ginkgo nut tree. It is a member of the Ginkgoaceae family and its common names include the Maidenhair tree. The ginkgo tree is not considered a deciduous tree or a conifer, but the leaves change to a yellow color in autumn, and they fall only to reemerge the following spring. Ginkgo nuts have been used in traditional Asian medicine for thousands of years.

Ginkgo is the oldest known living species of all the trees. The ginkgo tree has remained unchanged for about 250 million years. The ginkgo tree is not negatively affected by air pollution and therefore does well in big cities like Seoul. Ginkgo tree nuts have been used for over 4,000 years in China to treat many ailments, including coughs, asthma, and allergic reactions. Extracts from the ginkgo leaves have also been used in Western alternative medicine. The Europeans and the United States have used these extracts because it is believed that it helps with memory, blood circulation and brain function.

The status of the ginkgo tree in Confucianism and Buddhism is significant. Hence, ginkgo trees can be seen all over Korea. Cultivation of the tree started in China over 1,500 years ago. The first appearance of the ginkgo tree in European written history dates back to about 1690, when Engelbert Kaempfer, a German botanist, wrote about it.

Ginkgo biloba is famous for its health benefits. However, it is still being studied to examine its effects on the health of individuals with various medical problems. In Korea, ginkgo nuts are eaten by many, but most only consume about 5-7 roasted nuts per day because of the toxins in the nut. This is the smartest way to eat ginkgo nuts. The nut is green in color after removing the skin, which has a soft, oily texture and a sweet flavor. The meat inside the nut is delicate and sweet. If one wants to eat the seed raw, caution must be exercised due to the toxins.

Ginkgo extract, taken from the tree`s leaves, is also valued for its medicinal properties. The leaves contain biologically active ingredients, flavonoid glycosides, and terpenoids, potent antioxidants that have shown neuro-protective effects in studies using animals with spinal cord injuries. They are considered useful in improving memory and concentration. However, these claims are controversial, and more studies are needed.

In the United States, the ginkgo tree is common, but most Americans are unaware that the nuts it produces are edible. Ginkgo trees can be male or female, with one male being able to pollinate up to five females - another example of how nature is sexist. The ginkgo tree does not produced seeds until about 35 years after planting. That`s quite a gestation period!

The U.S. Food and Drug Administration does not regulate the quality of herbs and supplements, and therefore it cautions people to check with medical providers before starting new supplements. In the case of Ginkgo biloba, caution must be taken since ginkgo contains several plant toxins, including cyanogenic glycosides and 4-methoxyprridonxie. These are mainly neurotoxins. The Hong Kong government has said that uncooked ginkgo nuts are more toxic, and it`s best to cook them.

The literature is voluminous about the uses of Ginkgo for healthy living, but again, most of the information has not been properly verified. A few studies have shown positive results, but more studies are needed to support the claims. The Mayo Foundation for Medication Education and Research (2008) listed all the literature available on the promising effects of Ginkgo, and only two of the claims showed consistent positive effects. According to the Mayo Foundation, studies suggest that Gingko biloba can create small improvements in painful legs caused by clogged arteries (claudicating). The literature also suggests that Ginkgo benefits people with early onset Alzheimer`s disease. As for the many other claims, that Gingko biloba can help with conditions from cerebral insufficiency to hemorrhoid attacks to asthma, there is just no good scientific evidence to support them.

Nutritionally speaking, ginkgo nuts are an excellent source of the minerals phosphorus, potassium, and copper. They are also an excellent source of the B-vitamins niacin, thiamin, and riboflavin, and of vitamin C. They are a good source of protein and carbohydrates. One hundred grams of ginkgo nuts contains about 400 calories, although one serving is only about five grams. The Koreans tell me that seven nuts are fine, but I always err on the safe side.

Ginkgo nuts andchicken over rice

l 10 ginkgo nuts, shelled (5 per serving)

l 2 Tablespoons olive oil for chicken

l 1 Tablespoon olive oil for ginkgo nuts

l 400 grams chicken, white meat only

l 1/4 cup pomegranate seeds

l Salt and pepper to taste

Roast ginkgo nuts in pan with oil for about 5 minutes or until lightly brown. Transfer to kitchen towel, cover and let stand for about 5 minutes. Rub ginkgo nuts with towel to remove husks. Set aside.

Cut chicken into bite size pieces, pat dry and sprinkle with salt and pepper. Put 2 tablespoons olive oil in skillet on medium heat. Add chicken and cook until lightly brown. Add ginkgo nuts, stirring, and continue cooking. Add pomegranate seeds and cook for a few more minutes. Serves 2.

By Samia Mounts

(Samiamounts@yahoo.com)

Samia Mounts is a long-time nutritionist and gourmet aficionado. She works as the Assistant Principal at Seoul American elementary School. - Ed.