05 Nov 2014 The Benefits of Avocado Oil
The smoke point of various oils and fats is the point at which the oil begins to break down both nutritionally and from a flavor perspective. A lot has been said about the downside of high heat cooking such as frying and broiling in the past. One of the major contributors to the detrimental effects of high heat cooking is the breakdown of the cooking oil.
The Science:
There’s been much recent research about the high smoke point of coconut oil but there’s still some controversy about the health effects of coconut since it’s a significant source of saturated fat (though plant-based saturated fat is different from animal-sourced saturated fat).
It turns out that unrefined avocado oil has a very high smoking point; significantly higher than most unrefined oils (including virgin coconut oil). Avocado is also a great source of heart-healthy monounsaturated fats and Vitamin E. It is a light-tasting oil so it works well in baking too.
In addition to its cooking properties, it’s absorbed very rapidly through the skin and is a wonderful lubricant and carrier oil into which you can mix essential oils for scent.
Recommendation:
Costco is now carrying Chosen Foods expeller-pressed Avocado oil at a very reasonable cost. I’ll be picking up a bottle during my next trip to the warehouse!
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