Avocado oil
How to
keep your avocado fresh
Why avocado oil may be your best bet for cooking
Organic avocado oil cold pressed virgin, certified organic
http://www.organicinfusionswholesale.com/avocado-oil/?medium=tsa&gcli
d=COH7qc7E38MCFdGOfgodPpkAww&gclsrc=ds
They don't sell it by the liter which I find interesting as that's how you
normally buy oil.
8 fluid oz (240 ml) for $14
16 fluid oz (480ml) for $20
2lbs (960 ml) for $34 (about one quart but short of a liter 1000 ml)
1/2 gal 1.89 liters for $56 ( about 2 quarts)
1 gal (3.785 liters ~ 4 qts) for $90
5 gal $375
Playing with numbers
1 gallon of water = 128oz = 3.787 liters
1 liter of avocado oil weighs 33.8oz 1 liter of water weighs 35.2 oz.
Avocado oil weighs about 8% less than water though if you want to get technical
on
weight versus volume. A 1 liter bottle of water would weigh 2.2 lbs, or
1000 grams
or 1 kilogram or 35.2 oz.
A 1 liter 33.8oz bottle of avocado oil is 1.4oz less in weight than a
liter of water.
So the company above, selling by volume, is selling you less weight than if the
bottles
were filled with water.
The Organic avocado oil above costs a little more than twice the cost of
Costco's avocado
oil at about $13/liter - equivalent would be $35 worth of the organic oil. But
Costco may not
have pure non adulterated oil much like their virgin olive oil may contain other
kinds of oil also
besides what's on the label. We'll never know for sure without a consumer
reports test.
The Costco avocado oil label does say non GMO but it does not say organic.
You can
view the Costco oil at http://chosen-foods.com/products/avocado-oil
and it is also available
from the chosen foods company as a liquid spray like Pam but with avocado oil
inside.
For liquid measure - 33.8 fluid oz = 1 liter, a liter contains slightly more
than a quart at 32 fluid oz
For liquid measure 128 fluid oz = 1 gal, 64 fluid oz =
1/2 gal, 32 fluid oz = 1 qt,
and 1 cup = 8 fluid oz, 1 pint = 16 fluid oz
An ounce is a unit of dry weight, like sugar or flour, measuring how heavy
something is.
A fluid ounce is a unit of wet weight, or a way of measuring volume
like water or milk or oil;
a measure of how much space something takes up.
Water is one to one. One ounce of water weighs the same as a fluid ounce of
water.
Other liquids vary as their density varies. The two terms are therefore not
interchangeable.
The fluid ounce came about for the express purpose of measuring how much space
an
ounce of water would occupy, and did not matter if the container was tall,
skinny, short or fat.
32 fluid ounces of corn syrup or cooking oil does not weigh the same as 32 fluid
ounces
of water although they will all occupy the same amount of space.
For example - we had a little more than half a
liter left of avocado oil and used another
exactly the same empty Costco avocado bottle we had to compare the weight of
the
avocado oil with water. The empty bottle weighed 625 grams, the avocado oil
bottle
partially full weighed 1115 grams and the bottle filled to the same height with
water weighed
1160 grams. There was approximately an 8% difference by weight of the avocado
oil versus
water.I guess that's why oil floats on the top of water. The water weighs more
and has
higher density (less airspace between molecules).
Why avocado oil?
Pretty much ALL vegetable oils sold at the grocery
store and in most restaurants are
toxic to your body... they are all heavily refined, damaged fats that
cause serious inflammation
and damage to the cells of your body. And yes, in addition to soybean oil,
corn oil, cottonseed oil,
this also includes health-damaging canola
oil too as one of the top offenders besides other
concoctions of vegetable oils. Grocery store shelves abound in these killers.
Aside from sugar, vegetable oils are the WORST part of our food supply that
cause the
MOST disease.
On the other hand, you've also heard that the truly healthy oils and fats to
cook or bake with are...
-coconut oil,
-olive oil (for some uses),
-macadamia oil,
-and grass-fed butter.
But there's a couple problems...
1. Although coconut oil has some extremely healthy saturated fats called
MCTs, along
with tons of other health benefits, the taste often doesn't match certain savory
dishes.
Coconut oil is great for baking, or anything sweet, but it just doesn't give the
best taste
for cooking eggs, veggies, and other savory dishes.
2. Although olive oil is another very healthy oil with proven studies showing
dozens of
amazing health benefits, it doesn't provide the right taste for baked goods like
muffins,
cookies, cakes, or pancakes. But the REAL problem with olive oil is that most of
the EVOO
(extra virgn olice oil) you find in the store isn’t really pure EVOO. A
major investigation
(which was featured in the NY Times) exposed how many olive oil producers were
“cutting”
their oil with cheap, refined inflammatory vegetable oil and selling it off as
pure EVOO. In fact,
researchers uncovered that 69% of EVOO sold in stores is fake!
“Monounsaturated fats help reduce bad
cholesterol levels in your blood and
lower your risk of heart disease and stroke. They also provide nutrients to
help
develop and maintain your body’s cells. Monounsaturated fats are also
typically
high in vitamin E, an antioxidant vitamin most Americans need more of.”
Healthy fats support a healthy heart
So, here we have the first benefit of avocado oil
– it’s high in monounsaturated
fat.
This oil is good for your heart.
The fatty acid profile of avocado oil is very
similar to olive oil – it is high in oleic acid.
An average-sized avocado contains the following:
| 76% monounsaturates (oleic and palmitoleic acids) |
| 12% polyunsaturates (linoleic and linolenic acids) |
| 12% saturates (palmitic and stearic acids) |
Monounsaturated and polyunsaturated fats help to
manage blood pressure and lower
bad cholesterol levels – both of these things improve heart health and reduce
your risk
of heart disease.
Avocado oil does offer the highest temperature oil to use before breaking down
Avocado - 500 degrees F
Canola - 435
Virgin Olice Oil - 400
Extra Virgin olive oil - 375
Virgin coconut oil - 375
See my page at www.detailshere.com/cookingoil.htm for more on the good, bad and the ugly.
You will receive a lot of ads promoting Ava
Jane's Kitchen Avacado Oil. Probably a
very good oil. But very expensive in my opinion as they are spending a ton
of money
in advertising and paying people to advertise for them. You have to join as a
member
to get it, bottles are only 250 ml (that's only 8.45 fluid ounces per bottle -
less than a
soda can's contents worth) and they want $100 for 4 bottles; that's $100/liter
folks.
They don't tell you that on their site. The same people also market a Mexican
sea salt
at enormous prices. I wouldn't buy sea salt from the ocean today as polluted as
our oceans
are and as radiocatively contaminated from Fukishima the waters all over
are.
We buy sea salt from www.realsalt.com, a
Utah salt mine where the oceans deposited the
salt thousands and thousands of years ago when the oceans were pure and clean.
You
MUST use sea salt as the salt you use in order to get the over 70 trace minerals
in sea salt
our body needs that is not in refined white salt.
Their site at http://foodfamilylove.avajaneskitchen.com/trial/?AFFID=195986
has very
good explanations on why avocado oil should be used as opposed to olive oil or
coconut
oil. We personally in our own home use avocado oil almost exclusively and have
for some
time not knowing all the things you will will learn at the Jane's kitchen site.
We also use
waterless/oilless cookware so we use very little cooking oil period. We buy
it at Costco
which is maybe not as good of a source as the organic oil listed at the top of
this page, but it
is non GMO and costs half as much; about the same as Costco's olive oil much of
which may
not be olive oil at all. Read the info at Jane's
kitchen , find a good source of organic avocado
oil like at the top of this page, or even use the chosen
food's avocado oil Costco sells, and enjoy
what is maybe the best oil available for health.
How to Keep Your Avocado Fresh
By Dr. Mercola
As recently as the 1970s, avocados were considered more of a delicacy than an everyday fruit. They cost about $1 each in 1974, which would be close to $5 today – far too pricey for most to enjoy an avocado with their salad or sandwich regularly.
Avocados still cost about $1 each in 2015, but the price is well worth the benefits to your health (not to mention the great taste and versatility). Still, if you don’t eat the whole avocado at once, it can be a challenge to keep the rest of it fresh, and you certainly don’t want half an avocado to go to waste…
The flesh of an avocado turns brown once it’s cut because of an enzyme that oxidizes when exposed to air. It’s not necessarily bad at this point, and you can often scrape off the top brown layer to reveal a fresh green layer underneath. However, it is unappealing, and not many people like to eat brown guacamole…
There are a number of tricks to keep avocados fresh… leaving the pit inside, sprinkling it with lemon juice, covering it with wax paper, but which methods actually work? The video above sets the record straight.
First off, I’ve found that storing avocados in the fridge – even while they’re still whole – keeps them fresh for up to two weeks. If you’ll be using only half at a time, leave the pit in the half of the avocado you’re not planning to use.
If you’ve scooped the avocado for guacamole, store the pit in the leftovers. Next, store the avocado half in a sealable plastic bag (suck out as much air as possible) and the guacamole in an airtight container in your refrigerator.
Before you reach the storage step, there are a few other tricks you can use to keep your avocado fresher longer. The video shows the results of each after 72 hours.
| Olive
oil: “paint” a thin layer of olive oil onto the top of
the avocado half. This creates a natural barrier to help prevent
oxidation. You can use this trick with guacamole too (use a pastry brush
to spread the oil on top), however, be aware that it will add an oilier
flavor and texture to your dip.
| Lemon juice: Lemon juice helps to inhibit oxidation.
Rub some on an avocado half or sprinkle some on top of your guacamole. It
will add some lemon flavor to the avocado, which may or may not be
desirable depending on your intended use.
| Onion:
Place a handful of large onion chunks into the bottom of the container.
Place to avocado (face up) on top. Alternatively, sprinkle the chunks of
onion on top of your guacamole (and remove them when it’s time to
serve). | |
Avocados are one of the healthiest foods you can eat. Personally, I eat one almost every day. Avocados are rich sources of monounsaturated fat that your body can easily burn for energy. Because they are so rich in healthy fats, avocados help your body absorb fat-soluble nutrients from other foods.
One study published in The Journal of Nutrition found that consuming a whole fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhanced absorption of the carotenoids and conversion of them into an active form of vitamin A.
A 2005 study similarly found that adding avocado to salad allowed the volunteers to absorb three to five times more carotenoid antioxidant molecules, which help protect your body against free radical damage. What else are avocados good for?
1. Potassium
About 2.5 avocados provide the daily recommended amount of about 4,700 milligrams (mg) of potassium a day. Potassium is a mineral and an electrolyte that conducts electricity in your body.
It plays an important role in heart function, skeletal health, digestion, and muscular function, and is essential for the proper function of all cells, tissues, and organs in your body.
Despite the fact that potassium is available in many foods, especially fruits and vegetables, only 2 percent of US adults get the recommended daily amount. Importantly, consuming enough potassium-rich food is also important because this nutrient helps offset the hypertensive effects of sodium.
Imbalance in your sodium-potassium ratio can not only lead to hypertension (high blood pressure) but may also contribute to a number of other diseases, including heart disease and stroke.
2. Vitamins C and E
Vitamins C and E are important antioxidants on their own… but put them together, the way they are in avocado, and the real magic happens. As reported in Critical Reviews in Food, Science, and Nutrition:
“Avocados are one of the few foods that contain significant levels of both vitamins C and E. Vitamin C plays an important role in recycling vitamin E to maintain circulatory antioxidant protection…”
One study also found that a combination of vitamin C and E helped to slow plaque build-up, which could help prevent a heart attack or stroke.
3. Protective Skin
Avocados have thick, bumpy skins; they were once widely known as alligator pears for this very reason. Avocados have been rated as one of the safest commercial crops in terms of pesticide application, and this is largely because their thick skins protect the inner fruit from pesticides.
So there’s no real need to spend extra money on organic avocados. I’ve even had my own team test avocados from a variety of growers in different countries, sold in several major grocery stores, and they all tested free and clear of harmful chemicals.
4. Cancer-Fighting Agents
Avocados are rich in cancer-fighting carotenoids, which are most plentiful in the dark-green portion of the flesh that’s closest to the skin. In 2010, the California Avocado Commission issued guidelines for getting the most out of your avocado by peeling it the right way.
"California-grown avocados contain 11 carotenoids. According to USDA's Agricultural Research Service, avocados contain a complex package of phytonutrients, including carotenoids that may provide numerous health benefits.
Carotenoids appear to protect humans against certain cancers, heart disease, and age-related macular degeneration. The UCLA research showed that in California avocados, the greatest concentration of beneficial carotenoids is in the dark green fruit of the avocado closest to the peel.”
To preserve the area with the greatest concentration of antioxidants, you basically want to peel the avocado with your hands, as you would a banana:
| First, cut the avocado length-wise, around the seed
| Holding each half, twist them in the opposite directions to separate
them from the seed
| Remove the seed
| Cut each half, lengthwise
| Next, using your thumb and index finger, simply peel the skin off each
piece | |
5. Fiber
Avocados are surprisingly high in fiber, with about 4.6 grams in half an avocado. Fiber plays an essential role in your digestive, heart, and skin health, and may improve blood sugar control, weight management, and more.
Contrary to popular belief, whole grains are not the best source of fiber; vegetables, nuts, seeds, and fruits are, including avocados. Their fiber content may be one reason why avocados are also known for their role in weight management and blood sugar support.
According to research published in the Nutrition Journal, eating just one-half of a fresh avocado with lunch may satiate you if you're overweight, which will help prevent unnecessary snacking later. Those who ate half an avocado with their standard lunch reported being 40 percent less hungry three hours after their meal and 28 percent less hungry at the five-hour mark compared to those who did not eat avocado for lunch. The study also found that avocados appear helpful for regulating blood sugar levels.
6. Magnesium
An average avocado contains about 40 mg of magnesium, which is about 10 percent of the recommended daily value. Magnesium is a mineral used by every organ in your body, especially your heart, muscles, and kidneys. By some estimates, up to 80 percent of Americans are not getting enough magnesium and may be deficient. If you suffer from unexplained fatigue or weakness, abnormal heart rhythms, or even muscle spasms and eye twitches, low levels of magnesium could be to blame.
Avocados might help improve lipid profiles, both in healthy individuals and in those with mild hypercholesterolemia (elevated cholesterol levels). Healthy individuals saw a 16 percent decrease in total cholesterol level following a one-week-long diet high in monounsaturated fat from avocados.
In those with elevated cholesterol levels, the avocado diet resulted in a 17 percent decrease of serum total cholesterol, and a 22 percent decrease of both LDL cholesterol and triglycerides, along with an 11 percent increase of the so-called “good” HDL cholesterol.
One study even found that eating one-half of a medium avocado with a hamburger significantly inhibited the production of the inflammatory compound Interleukin-6 (IL-6), compared to eating a burger without fresh avocado. According to lead author David Heber, MD, PhD, the findings offer "promising clues" about avocado's ability to benefit vascular function and heart health.
You’re probably used to using avocado in salads and guacamole, but you can eat them in many other ways as well. Try avocado:
| As a fat replacement in baking. Simply replace the fat called for (such
as oil, butter, or shortening) with an equal amount of avocado
| As a first food for babies, in lieu of processed baby food
| In soups. For examples, see Lucy Lock’s Chilled
Mediterranean Soup or her Raw
Creamy Carrot Soup
| Added to smoothies or your protein shake
| Baked with a soft-boiled egg in the middle for breakfast | |
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http://www.healthfreedoms.org/why-you-must-eat-one-avocado-a-day/
Native to Mexico and Central America, the avocado is classified in the same family as camphor and cinnamon. An avocado is botanically, a large berry that grows on a tree that can reach 6 feet tall. Just like a banana, the avocado ripens 1-2 weeks after being picked.
Avocados are often referred to as the healthiest food due to its impressive nutritional value.
An avocado contains these vitamins and minerals:
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
Vitamin B9
Vitamin C
Vitamin E
Vitamin K
Calcium
Iron
Magnesium
Manganese
Phosphorus
Sodium
Zinc
•An avocado contains more potassium than a banana. Avocados have 14% and a banana contains 10% potassium.
•Folate for your hearts health. Avocados have 23% folate which lowers incidences of heart disease. Vitamin E, monounsaturated fats and glutathione are also good for the heart. Folate can lower the risks of having a stroke.
•Folate is also essential in the prevention of birth defects such as spina bifida and neural tube defect.
•Eating avocados help our body’s absorb 5 times the amount of carotenoids (lycopene and beta carotene).
•Eye Heath- Avocados contain more carotenoid lutein than any other fruit, protecting against muscular degeneration and cataracts.
•High in beta-sitosterol, avocados lower bad cholesterol by 22%, raises good cholesterol by 11% and also lowers blood triglycerides by 20%.
•Studies show high oleic acid prevents breast cancer, inhibits tumor growth in prostate cancer and seeks out precancerous and oral cancer cells and destroys them.
•Avocados are high in fiber and will help you feel fuller longer, potentially helping with weight loss. High fiber helps metabolic health and steadies blood sugar.
•Avocado extract paired with soybean oil can reduce the symptoms of arthritis.
•Pholyphenols and flavonoids within avocados have anti inflammatory properties.
•Avocados cleanse the intestines, relieving bad breath.
•Avocado oil greatly nourishes the skin and is a beneficial treatment for psoriasis and other skin irritations.
•Avocados contain an antioxidant called glutathione that prevents heart disease, cancer and slows the signs of aging.
•Glutathione also fights free radicals.
Our blood and cells carry oxygen all throughout our bodies. When we are exposed to environmental pollutants, these toxins change the oxygen in our mitochondria into free radicals, destroying our cells and DNA. This damage creates chronic illnesses. Researchers from the Federation of American Society for Experimental Biology have found glutathione in avocados can be absorbed into our mitochondria and then neutralize the free radicals.