I don’t know about you but I absolutely adore avocados. It’s such a versatile fruit and it has quickly becoming one of the most popular fruits around. For instance, according to The Wall Street Journal, avocados sales in 2011 totaled nearly $3,000,000,000 which was an 11% increase on the year before and lasts year’s consumption was estimated to be up to 30% higher than 2011 and it is expected that this year, that it will higher still.
One of the reasons that avocados are becoming more popular is that the myth that they were high fat as finally been totally debunked turning what was once a “fat fruit” into the one of the purest sources of healthy fats.
Benefits of Avocado
The Avocado Board says that avocados contain mono and polyunsaturated fats otherwise known as good fats because they help reduce the bad cholesterol levels and lower the risk of heart disease. They are also a nutrient booster helping the body absorb fat soluble nutrients like alpha and beta carotene and lutein when consumed with those food sources at the same time.
Cynthia Sass who’s a Registered Dietician wrote about a study that concluded “Avocado eaters have higher intakes of fiber, vitamin E and K, magnesium and potassium and get with; they weight less and have small waists without eating fewer calories.”
A mixed blessing
Now for us low carbers, avocados are a mixed blessing because although they are delicious, they are high in some of mother nature’s best fats and also have quite a few grams of carb in each one. So you have to watch out how many you eat. In fact if you’re on a very strict part of a low carb diet, just one whole avocado can all but wipe out your daily carbohydrate allowance.
So if you’re looking to super charge your diet with the fruit that gets my vote every time, why not try an avocado?
A way of eating it
One of my favorite ways of eating them is simply to spilt them in half lengthwise, give the pit a quick whack with a heavy knife then hoik it out, put a generous spoonful of mayonnaise in the hole, spread it around on the side of the flesh so it doesn’t go black, a little bit of salt, a little bit of pepper and a good dressing of cayenne pepper over the top and just indulge yourself. Oh and by the way, avocados are always best eaten at room temperature. I think I’ll go and find an avocado to eat right now.