(NaturalNews) First, disregard everything negative you may have read or heard about avocados. Avocados are so nutritious that many consider them superfoods. Forget the stuff about fats and calories.
Calories are irrelevant if they're nutritionally packed. It's nutritionally empty calories that lead to obesity. Avocados contain good fats that are necessary for building nervous system and brain tissue and curbing cardiovascular tissue inflammation that leads to clogged arteries.
Good fats include Omega-3 fatty acids that health conscious folks scramble to acquire from fish oils and flax seeds. There are plenty of Omega-3s in an avocado. There's also an abundance of oleic acid for Omega-6 fatty acids, which if unprocessed and not out of balance with Omega-3s support heart health. Cold pressed pure olive oil is an oleic acid provider also.
There's also a considerable amount of protein in an avocado. It's provided in a bundle of all the amino acids needed for complete proteins. This means your pancreas doesn't need to work so hard providing enzymes appropriate for digesting meat whole proteins instead of seeking and destroying cancer cells.
Avocados also provide several carotenoids and flavonoids, such as beta-carotene, alpha-carotene, lutein, lycopene, zeaxanthin and others. They all promote heart and eye health as well as protect you from neuro-degenerative diseases. You'll also get a healthy dose of natural vitamin E and magnesium. (http://www.naturalnews.com/029864_avocados_health.html)
By the way, avocados are fruits. Avocados from Mexico are inexpensive and are ranked high among the "clean 15" list of plant foods with the least toxic residue. (http://www.drweil.com)
So if organic avocados pinch your pocketbook, it's okay to go non-organic. Here are some easy ways you can take advantage of avocado consumption, from the simple to the exotic.
Recipes from very simple to not as simple
* Simply cut up an avocado and put the pieces into a bowl of your favorite green salad. Add pure olive oil and raw apple cider vinegar or a vinegar of your choice, salt with real sea salt.
* Ignore overpriced, prepared guacamole. You can easily make your own fresh guacamole according to your individual taste. Simply mash up one or two avocados (depending on their sizes) with a fork in a large bowl.
Add some fresh lemon juice, finely chopped onions and tomatoes, and chopped cilantro. Chop part of a jalapeno into tiny bits (after carefully removing the hot seeds), and add them judiciously. Some like it hot, others don't. Flavor to taste with sea salt.
Mix well. To help maintain freshness, leave the avocado pit in the mix. Cover and refrigerate when not in use.
Test avocados for ripeness by gently squeezing. If it's mushy, it's a goner. If it's hard, you may need to wait a few days before using it. If it yields slightly to a gentle squeeze, it's ready now. Keep in mind that recipes like this aren't written in stone. They're suggestive guidelines.
You won't get fatter eating avocados. You'll get healthier. Stay away from the Weight Watchers syndrome of low fat diets with artificial sweeteners.
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