A burly and manly man whined that his wife had (gasp!) placed guacamole on his taco. “I won’t eat no #(%@ green food!” he complained. Well, get over it, tough guy.
The Aztecs used avocados as an aphrodisiac. In 19th-century sea-faring circles, avocados were known as “midshipman’s butter” because sailors spread them onto hardtack. Throughout time, the avocado, a gift of the Universe, has not only been valued as a food rich in vitamin D and potassium, but also for its medicinal and skin-soothing properties. Squishing mashed avocados into your hair might land you in the loony bin, but Prevention Magazine says this will add luster to your hair.
To a Hoosier vegaphobe, avocados, aka the alligator pear, are an acquired taste, or a communist plot. Its high mono-unsaturated oil content is woefully misunderstood. The sodium-free orbs contain no trans-fats and are low in saturated fat. Its oil is universally acknowledged as one of the healthiest of all food oils, with a high level of mono-unsaturated fat, the “good” kind that helps us to lower naughty cholesterol levels. Avoiding avocadoes is pure silliness considering they contain 25 nutrients, including vitamin C, folate, vitamin E, vitamin D, fiber and unsaturated fats. Avocados are outstanding sources of antioxidants, beta-sotosterol and glutathione. Beta-sotosterol interferes with cholesterol absorption. Glutathione can decrease risk of oral and pharyngeal cancer.
When selecting, pick one that gives slightly to the touch and store at room temperature. The avocado doesn’t begin to ripen until it is picked. Grocery stores’ versions are either rock-hard or squishy as a sneaker full of guacamole. Use them immediately, or place them inside a brown paper bag at room temperature for a few days until they respond to gentle pressure much like a peach. Ripe avocados can keep in the refrigerator for four to five days. Unripe avocados shouldn’t be chilled because they will never mature.
It takes a real person to overcome their silly fears of a little ole tree fruit.
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