Avocados make a delicious contribution to salads and dips but I have only recently become acquainted with the use of Avocado Oil for cooking. Uniquely high in healthy fats, it is produced by pressing the fleshy pulp surrounding the avocado pit, it is one of the few edible oils that is not derived from a seed. Avocado oil is extremely nutrient dense, as are pumpkin seed oil and flaxseed oil and all of these superfood oils are great to use on salads or in dips. However, the “smoke point” must be considered when using any oil for cooking and Avocado Oil has a high smoke point.
The smoke point is the temperature at which the oil starts to visibly smoke in the pan. Even a healthy oil becomes unhealthy when it reaches its smoke point. At this temperature, which is different for different oils, the nutrients are lost, the flavor is changed and dangerous compounds can be created. Avocado Oil’s smoke point is at least 500 degrees Fahrenheit compared to 350 degrees F. for olive oil or 370 degrees F. for lard. While heating any oil likely decreases its nutritional content, here are some ways to NOURISH LIFE with the versatile Avocado:
2. It is a good source of oleic acid, an omega 9 fatty acid that can help raise HDL, high-density lipoprotein, which is the body’s good cholesterol. It can also lower LDL, low-density lipoprotein, the body’s bad cholesterol.
3. It improves arthritic symptoms. A mixture of Avocado Oil and Soybean Oil actually has prescription drug status in France because of their capacity to counter the joint inflammation of osteoarthritis.
4. It boosts absorption of other nutrients. According to the Journal of Nutrition, adding Avocado Oil to a salad enhances the absorption of carotenoids, which are bright red, yellow, or orange pigments found in plants and algae.
5. It is a potent beauty treatment. A fantastic choice for sensitive or problem skin, Avocado Oil is also an excellent makeup remover. It works on cracked heels and dry cuticles too.
When purchasing Avocado Oil, opt for one that is unrefined and cold-pressed if possible. The unrefined oil has a rich aroma and is typically greenish in color. If it is refined, it will be yellowish and have less of an aroma. Once opened, use the bottle within six months and store it in a cool, dark place. People who are allergic to latex are sometimes also allergic to Avocados and this cross reaction also occurs with bananas, kiwis, and chestnuts.
My message today is that it is important to choose an oil with a high smoke point for frying. Since most foods are fried between 350-450 degrees F., it is best to choose an oil with a smoke point in the upper range. Butter and olive oil have low smoke points are are best suited for pan sauteing. Because Avocado Oil has a high smoke point, I use it for frying chicken and will try to include that recipe in Friday Food For Thought soon! START SOMEWHERE today trying delicious options. NOURISH LIFE with real food. You can do it. I will help you.