Talk:Pistachio

message: Turpentine? Really?  It says they taste like that.  Don't like the nut but I'm suspecting vandalism here.  — Preceding unsigned comment added by 118.210.143.212 (talk) 05:46, 21 August 2012 (UTC)
thread_title: Turpentine

message: pistachios can combust spontaneously if a large quantity is left together. Maybe give this a mention?  —Preceding unsigned comment added by 139.184.30.134 (talk) 01:20, 1 October 2010 (UTC)
thread_title: Combustion

message: The Pistachio Principle should be mentioned somewhere on this page...
Drsruli (talk) 22:27, 9 January 2022 (UTC)
replies: text: Ok that is good then :). --ShaunMacPherson 17:42, 20 Aug 2004 (UTC)

text: Done. Martin 01:33, 3 June 2006 (UTC)

text: Next time sign your unverified biased remarks mate. 205.142.197.91 (talk) 19:58, 16 March 2010 (UTC)

text: I moved it here: 
Pistachio nuts are good for curing acne and helping your hair and nails to grow. Eating about a handful a day will help you to see benefits.  They give you long, thick flowing hair and beautiful, smooth and clear skin. 
Dogface 18:35, 19 March 2007 (UTC)
thread_title: Old discussions

message: in the worldwide production section, the table says that most production in the US is in California, but in the graphic, all the yellow circles are in the midwest. which is correct?   — Chris Capoccia  T⁄C 19:08, 9 September 2007 (UTC)
replies: text: I was thinking the same thing TrevorLSciAct (talk) 22:01, 25 April 2008 (UTC)
thread_title: Map accuracy?

message: I don't understand the "Diseases" section at all.  Could someone who does make it more reader-friendly? SCEhardt 00:24, 1 Feb 2005 (UTC)
thread_title: Pistachio diseases ?

message: I'd like to recommend that an external link to the Western Pistachio Association website be added under "External Links." The website's URL is www.westernpistachio.org. On several other Wiki pages for nuts like Almonds and Peanuts - they include links to associations like The Almond Board of California and the International Nut and Dried Fruit Council Federation. The WPA is a great resource for people interested in learning more about pistachios including recent reserach findings, nutritional facts, etc. Adchi (talk) 20:07, 3 February 2009 (UTC)
replies: text: I think that link looks appropriate per guidelines at WP:EL, so I've added it. – jaksmata 15:14, 4 February 2009 (UTC)
thread_title:  Adding External Link  

message: The name Pistachio is a combination word, Pista and chio, the first part is the real Persian name of the nut and the second part is derived from the Persian word shoor meaning salty or salted, most probably the first travelers who tried this nut in Iran centuries ago were given the salted type as pista-shoor and them not completely familiar with Persian language were thinking that this is the name for it and pronounced it closet to what they heard./m.m  —Preceding unsigned comment added by 199.61.25.254 (talk) 20:24, 31 March 2010 (UTC)
thread_title:  origin of pistachio 

message: I removed this on the basis that it's worth discussing:
:In December 2008, Dr. James Painter, a behavioral eating expert, professor and chair of School of Family and Consumer Sciences at Eastern Illinois University, described the Pistachio Principle. The Pistachio Principle describes methods of "fooling" one's body into eating less. One example used is that the act of shelling and eating pistachios one by one slows one's consumption, allowing one to feel full faster after having eaten less.
Perhaps this is true; perhaps it isn't. This is certainly referenced but it's essentially self-published and not an independent and reputable source. It's essentially speculation and could be entirely out-of-thin-air conjecture.
I did some searching and reading on NCBI/PubMed/etc. for this "Pistachio Principle" and anything on pistachios and the like but I found nothing at all related to this and, as I think it would be not in the interest of the article and perhaps even the wiki to retain this on the article page, I have moved this to here for now. --Qwerty Binary (talk) 10:28, 12 August 2012 (UTC)
replies: text: This appears over-zealous to me Qwerty_Binary.  If, in your opinion, an item requires a better reference then please use eg the refimprove tag rather than resorting to wholesale deletion of another editor's work.  Wiki is a general encyclopedic resource not a professional scientific publication.  In this instance, the "Pistachio principle" is not a theorem of natural science but refers to a metabolism/behaviour system.  A cursory bit of research on my part turned up: http://www.improbable.com/2011/10/26/the-pistachio-principle/?ModPagespeed=noscript and from there the abstract of the paper concerned: http://www.sciencedirect.com/science/article/pii/S0195666311001553 - In-shell pistachio nuts reduce caloric intake compared to shelled nuts, Carla S. Honselman, James E. Painter, Karla J. Kennedy-Hagan, Amber Halvorson, Kathy Rhodes, Tamatha L. Brooks, Kaitlin Skwir,     Family and Consumer Sciences, Eastern Illinois University.  In future please would you help to improve articles by virtue of the quality of your research rather than with your censure.  If you do not have time to do so then please would you refer your matters of concern to the Talk pages concerned and request the input of other editors.   LookingGlass (talk) 09:44, 21 February 2013 (UTC)
thread_title:  RE: Health benefits 

message: Package labelling describes contents with respect to the whole nuts (shell and kernel) however the nutritional information describes kernels only.  I have been unable to find better informmation than the following pdf that states a 30gm helping comprises appx 60 nuts or 30 kernels Nut Fact Sheet pdf.  The pdf seems well researched however I can find no refence on the net apart from this one to the proportion of nut weight to kernel weight.  IMO this wiki article would benefit from greater clarity on when it is referring to the nuts and when only to their kernels, and it would be helpful to introduce information regarding nut, shell, and kernel, somewhere early on in it, by reference to this pdf if no better source can be found.  LookingGlass (talk) 10:02, 21 February 2013 (UTC)
thread_title:  Confusion and labelling 

message: I would recommend that the page convert to the emerging scientific convention of describing years based on the more neutral terms of "before current era (BCE)" and "current era (CE)" for labeling year numbers.  - Ken (talk) 01:51, 25 November 2013 (UTC)
thread_title: BC/AD conversion to scientific terms BCE/CE (Before Current Era/Current Era)

message: this sentence: "marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts" needs either more clarification, or a citation, preferably both. the listed coloring ingredients, both the strawberry marinade and the citrus salt sound rather dubious.
176.63.176.112 (talk) 22:09, 12 February 2017 (UTC)
thread_title:  characteristic 

message: The article says they are "near threatened" but does not explain why. They are grown in large quantities all over the world. What is the justification for the "near threatened" status? 71.182.240.254 (talk) 22:41, 8 March 2017 (UTC)
replies: text: Content with references in subsection called Diseases and environment added under Cultivation. Is this sufficient to indicate the many vulnerabilities of pistachios? --Zefr (talk) 00:33, 9 March 2017 (UTC)
replies: text: Domesticated forms have a fraction of the genetic diversity of wild populations. Conservation assessors consider the wild populations, not domesticates. Aurochs are extinct, Przewalski's horse is endangered, even though these animals are considered the same species as domestic cattle and horses. Plantdrew (talk) 20:56, 13 March 2017 (UTC)
replies: text: Yes, as Plantdrew stated, conservation status ignores domestic populations.  That's why the axolotl is simultaneously the world's most popular species of pet salamander, and critically endangered to the point of being extinct in the wild.--Mr Fink (talk) 03:09, 14 March 2017 (UTC)
replies: text: OK. Thank you everyone for all of that. 71.182.250.83 (talk) 06:37, 14 March 2017 (UTC)
thread_title:  How can they be "near threatened" when they are grown in large quantities all over the world? 

message: Hello fellow Wikipedians,
I have just modified 2 external links on Pistachio. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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https://www.nasimahealth.com/are-pistachios-healthy/
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thread_title:  External links modified 

message: The current wording of the history section is not convenient in my humble opinion. I don't get why you removed Iran from the list of regions where the pistachio tree may have originated while two of the three cited sources explicitly support this claim. The Kew source (number 5) supports a Central Asian and Afghan origin (see their map). Source number 6 (Britannica) states : "The pistachio tree is believed to be indigenous to Iran.". Source number 7 states : " Native P. vera forests are located in northeastern  part  of  Iran  particularly  in  Sarakhs  region.  This native P. vera is the origin of cultivated pistachio trees in Iran.". Also, i don't understand your edit summary "not credible that Iran alone is the one origin", since Iran was not the only cited origin, it was cited along with Central Asia and Western Asia (i have no problem with replacing Western Asia with Afghanistan in order to avoid redundancy). Please let me know if you think that i'm mistaken. Cheers.---Wikaviani (talk) (contribs) 21:44, 6 February 2020 (UTC)
replies: text: - thanks for the collegial discussion. If we take all the history sources together, including the A-Saghir reference used in the first sentence (can be read online but is blacklisted by Wikipedia) and the Kew source, it seems sufficient to say the origin is in Central Asia (as the Kew map shows; present-day Iran is an area of intoduction) which the Wikipedia article defines to include pre-Islamic Iran. I felt it was reasonable to state what appears to be the general consensus region among the sources. --Zefr (talk) 22:56, 6 February 2020 (UTC)
replies: text:   Thanks for your reply. The problem is that the origin of Pistacia Vera is not well known and the sources describing it are quite rare. Also, only the Kew source is currently taken into account, giving it an undue weight over the two other sources. By the way, the definition of Central Asia differs from one source to another, for example, the UNESCO definition of this region is way larger and also includes north-eastern Iran, almost all Afghanistan, Mongolia, large parts of China, etc ... We should find a better wording of this part of the article that would be closer to what the three sources say, this is why i propose to include Central Asia, Afghanistan and Iran as the possible places of origin. Best.---Wikaviani (talk) (contribs) 23:14, 6 February 2020 (UTC)
thread_title:  History section 

message: As I recall, in the US in the 1950s, all pistachio shells were red.  Then, quite suddenly, I never saw any dyed shells.  Was there a discovery or law that caused this rapid change?  The current text does not reflect this sudden change. Kdammers (talk) 01:03, 4 January 2022 (UTC)
replies: text: - When Iran dominated the world pistachio market decades ago, a red dye was used to disguise natural undesired color blemishes on the shells, as explained here. Improved harvesting methods in years since eliminated a need for the dye. That HuffPost article and another source say that the Iran hostage crisis of 1979 halted demand for Iran's products under embargo, including red pistachios, at a time when California's pistachio industry was growing with different cultivation and harvesting methods that prevented any shell discoloration, enabling sales of the natural shell and nut we have today. If you check the article history, the HuffPost article was used to support content explaining this under Botany/Characteristics. I moved and copyedited this segment under the Consumption section now. Zefr (talk) 02:19, 4 January 2022 (UTC)
thread_title:  Red dye