Avocado Oil

Avocado Oil is a fruit obtained from the evergreen avocado tree. The pear-formed fruit has often been called the alligator pear, likely due to its rough, inexperienced pores and skin that can resemble alligator pores and skin. The skin of the fruit varies from one species of the tree to another. The skin is usually pliable, but in some species it is woody as well.

The flesh of the fruit is soft and buttery when it is ripe. Though there are several inferior varieties that have fibrous flesh as well.The fruit contains varying varieties of moisture and oil.

Flaxseed oil and pumpkin seed oil are packed with nutrients, but they aren't suited for cooking. Avocado oil is fantastic because it's a versatile superfood, perfect for raw items like salads and dips, and also highly recommended for cooking.

When using any oil for cooking, it's important to consider the smoke point—the temperature at which the oil starts smoking. Even healthy oils like olive oil become unhealthy when they reach their smoke point.

When an oil reaches its smoke point, its structure breaks down, nutrients are lost, and flavor changes. This can also create harmful compounds that are damaging to your health. Most importantly, harmful compounds can form that are damaging to your health. Avocado oil’s high smoke point make it a top choice in your kitchen every day of the week.

Additionally, I’ve mentioned before that you absolutely must stop using genetically modified canola oil and other highly processed and rancid oils like soybean, cottonseed and safflower oils. Avocado oil’s high level of monounsaturated fat make it a heart-nourishing replacement for these hazardous yet commonly consumed oils.