Avocado Oil

According to my most trusted “health guru” we should think twice before we add Avocado Oil to our shopping baskets. That surprises me as I had the impression that avocado oil was one of the better ones to use for cooking.

Here’s why Avocado Oil purity is in question:

  1. A report warns that the quality and purity of avocado oil sold in the USA is questionable. The standards for protecting the consumer and the honest producers is badly needed.
  2. A majority of commercial avocado oils labelled as “extra-virgin” and “refined” are adulterated and of poor quality; 82% found to have gone rancid before their expiration date.
  3. Three of 22 oils were not even avocado oil, but most likely soybean oil.
  4. The low quality of avocado oil is likely due to improper storage, prolonged storage, and from using rotten and/or damaged fruit and harsh processing.

It has been well documented that many or most olive oils on the market are diluted with less expensive oils. Now reports warn of the same fraudulent behaviour in the avocado oil business.

To give you an example….have you ever cut an avocado in half to find the inside flesh has turned black. This is what producers are using to create avocado oil. Is this the kind of oil we want and are paying big bucks for? I don’t want to use this rancid oil in my cooking.

This is MADDENING. Who and what can we trust in this world anymore? It seems more and more products we buy today are not what they profess to be.

Avocado oil should be bottled in tinted glass, not clear. Be aware of that. Always check the “best before date”. Don’t assume that if it is on the shelf, it is within the proper dates for use. Just because the bottle may be very expensive does not guarantee you are buying quality in this instance.

Some samples of different brands of avocado oil were found to have evidence of soybean oil in the mix.

In light of this troubling news…..it is always best to get your healthy fats from an avocado in it’s original form rather than a processed oil.

Avocado is loaded with healthy fats our bodies use for energy. They are rich in fiber, protein, vitamins and minerals such as B, potassium, folate and Vitamin K.

I always have fresh avocado in my veggie drawer. There are many ways you can incorporate fresh avocado into your daily nutrition arsenal. You can add it to smoothies, chop into a salad, make guacamole, use in pasta dishes, casseroles, spread on toast, smeared onto the bread of a sandwich instead of mayonnaise.

Try this smoothie on for size: Breakfast, lunch, dinner, snack, dessert….whenever you want it.

AVOCADO SMOOTHIE

1/2 cup frozen pineapple cubed

2 cups fresh spinach (or 2 1/2 cups frozen). I prefer fresh.

1 ripe avocado

1 frozen banana

3/4 cups light coconut milk (I have used plain kefer before)

3 tbsp fresh squeezed lime juice and 1/2 tsp lime zest

2 scoops vanilla protein powder

1 tsp maple syrup

Pinch of Himalayan salt

6 – 8 ice cubes

Put all ingredients in a blender or vitamix or nutriBullet and blend until smooth and creamy. Adjust to your preferred sweetness and creaminess by adding a bit more coconut milk and maple syrup. Enjoy.


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