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Avocados – so good for you

Anna Aughenbaugh
Fort Collins, Colo.

Avocados have been misunderstood because we’ve been indoctrinated to think that all fat is bad. Their monounsaturated fat lowers bad cholesterol and maintains or raises the good HDL.

It also decreases blood insulin levels and their antioxidant glutathione zaps “free radicals” that promote chronic diseases and aging.

Besides being good for us, these oval, dark, bumpy skinned tropical fruits have a creamy texture with a distinct mellow flavor. They lend themselves to salads, dips, and are delicious as a substitute for butter on bread. (1 tablespoon of butter has 12 grams of fat, avocados have just 2.5 grams.)

The Haas variety’s green skin turns purple black as it ripens. If it feels soft when gently pressed, it is ripe. If a dent remains, it is too ripe to slice, but should be okay to mash. Blackened, shriveled avocados are only good for the large seed inside that may be grown for a house plant by suspending it by three toothpicks poked into the sides with the round side down in a glass of water.

Store them at room temperature until softened. When ripe, they will keep in the refrigerator about 5 days. Cut around the fruit lengthwise, then pull the halves apart; discard the pit. Scoop out the flesh with a spoon, or gently pull off the skin so that the halves may be sliced.

If you have leftover cut avocado, sprinkle with lemon juice and store in an airtight container to prevent discoloration.

Avocados have been misunderstood because we’ve been indoctrinated to think that all fat is bad. Their monounsaturated fat lowers bad cholesterol and maintains or raises the good HDL.

It also decreases blood insulin levels and their antioxidant glutathione zaps “free radicals” that promote chronic diseases and aging.

Besides being good for us, these oval, dark, bumpy skinned tropical fruits have a creamy texture with a distinct mellow flavor. They lend themselves to salads, dips, and are delicious as a substitute for butter on bread. (1 tablespoon of butter has 12 grams of fat, avocados have just 2.5 grams.)

The Haas variety’s green skin turns purple black as it ripens. If it feels soft when gently pressed, it is ripe. If a dent remains, it is too ripe to slice, but should be okay to mash. Blackened, shriveled avocados are only good for the large seed inside that may be grown for a house plant by suspending it by three toothpicks poked into the sides with the round side down in a glass of water.

Store them at room temperature until softened. When ripe, they will keep in the refrigerator about 5 days. Cut around the fruit lengthwise, then pull the halves apart; discard the pit. Scoop out the flesh with a spoon, or gently pull off the skin so that the halves may be sliced.

If you have leftover cut avocado, sprinkle with lemon juice and store in an airtight container to prevent discoloration.

Avocados have been misunderstood because we’ve been indoctrinated to think that all fat is bad. Their monounsaturated fat lowers bad cholesterol and maintains or raises the good HDL.

It also decreases blood insulin levels and their antioxidant glutathione zaps “free radicals” that promote chronic diseases and aging.

Besides being good for us, these oval, dark, bumpy skinned tropical fruits have a creamy texture with a distinct mellow flavor. They lend themselves to salads, dips, and are delicious as a substitute for butter on bread. (1 tablespoon of butter has 12 grams of fat, avocados have just 2.5 grams.)

The Haas variety’s green skin turns purple black as it ripens. If it feels soft when gently pressed, it is ripe. If a dent remains, it is too ripe to slice, but should be okay to mash. Blackened, shriveled avocados are only good for the large seed inside that may be grown for a house plant by suspending it by three toothpicks poked into the sides with the round side down in a glass of water.

Store them at room temperature until softened. When ripe, they will keep in the refrigerator about 5 days. Cut around the fruit lengthwise, then pull the halves apart; discard the pit. Scoop out the flesh with a spoon, or gently pull off the skin so that the halves may be sliced.

If you have leftover cut avocado, sprinkle with lemon juice and store in an airtight container to prevent discoloration.

Avocados have been misunderstood because we’ve been indoctrinated to think that all fat is bad. Their monounsaturated fat lowers bad cholesterol and maintains or raises the good HDL.

It also decreases blood insulin levels and their antioxidant glutathione zaps “free radicals” that promote chronic diseases and aging.

Besides being good for us, these oval, dark, bumpy skinned tropical fruits have a creamy texture with a distinct mellow flavor. They lend themselves to salads, dips, and are delicious as a substitute for butter on bread. (1 tablespoon of butter has 12 grams of fat, avocados have just 2.5 grams.)

The Haas variety’s green skin turns purple black as it ripens. If it feels soft when gently pressed, it is ripe. If a dent remains, it is too ripe to slice, but should be okay to mash. Blackened, shriveled avocados are only good for the large seed inside that may be grown for a house plant by suspending it by three toothpicks poked into the sides with the round side down in a glass of water.

Store them at room temperature until softened. When ripe, they will keep in the refrigerator about 5 days. Cut around the fruit lengthwise, then pull the halves apart; discard the pit. Scoop out the flesh with a spoon, or gently pull off the skin so that the halves may be sliced.

If you have leftover cut avocado, sprinkle with lemon juice and store in an airtight container to prevent discoloration.

Avocados have been misunderstood because we’ve been indoctrinated to think that all fat is bad. Their monounsaturated fat lowers bad cholesterol and maintains or raises the good HDL.

It also decreases blood insulin levels and their antioxidant glutathione zaps “free radicals” that promote chronic diseases and aging.

Besides being good for us, these oval, dark, bumpy skinned tropical fruits have a creamy texture with a distinct mellow flavor. They lend themselves to salads, dips, and are delicious as a substitute for butter on bread. (1 tablespoon of butter has 12 grams of fat, avocados have just 2.5 grams.)

The Haas variety’s green skin turns purple black as it ripens. If it feels soft when gently pressed, it is ripe. If a dent remains, it is too ripe to slice, but should be okay to mash. Blackened, shriveled avocados are only good for the large seed inside that may be grown for a house plant by suspending it by three toothpicks poked into the sides with the round side down in a glass of water.

Store them at room temperature until softened. When ripe, they will keep in the refrigerator about 5 days. Cut around the fruit lengthwise, then pull the halves apart; discard the pit. Scoop out the flesh with a spoon, or gently pull off the skin so that the halves may be sliced.

If you have leftover cut avocado, sprinkle with lemon juice and store in an airtight container to prevent discoloration.


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