Benefits and harms of the avocado

History of the avocado

Avocado can reach 2 kg. All parts of the plant except the flesh of the fruit are poisonous, including the pit and peel. Biologically, it is a fruit, but often some people mistakenly think that it is a vegetable, as it has its unusual nutrition and taste, more peculiar to vegetables.

In 1998, avocados were listed in the Guinness Book of World Records for their energy intensity. The avocado has another name, the ‘alligator pear’, it has got it from its shape and lumpy green skin, similar to that of a crocodile.

As early as the third millennium BC the Aztecs cultivated avocados, who called it “forest oil” and used it in traditional medicine – for example, to treat scabies, as well as the first food for children.

The benefits of the avocado

Only the flesh of the fruit is edible. It contains a lot of vitamins (groups B, E, A, C, K, folic acid), minerals (calcium, phosphorus, potassium, iron, sodium, copper, iodine, magnesium and many others). Despite the high caloric value (100g 212 kcal), avocado promotes weight loss due to easily absorbed monounsaturated fats. In addition, the fruit does not contain cholesterol.

Dieticians recommend this product to people with diseases of the cardiovascular system, gastrointestinal tract, as well as for the general improvement of the body.

Mannogeptulose, which is mostly contained in the avocado, has a positive effect on the nervous system, reducing fatigue and drowsiness. This substance scientists plan to use in the future as a “starvation pill” without reducing the real diet.

As mannogeptulose reduces the secretion of enzymes necessary for glucose absorption. This way, cells get less energy with the same amount of food. The positive effect of small cellular fasting was revealed in experiments on mice and monkeys as early as the thirties of the last century. Test subjects lived much longer than their counterparts.

The harm of the avocado

Do not forget about the toxicity of reel and pit, and limit the use of pulp – it contains a lot of fat. Due to the specific composition of avocado can cause an allergic reaction, so introduce this fruit into your diet gradually.

Breastfeeding mothers should carefully eat avocados and give them mashed as food for the baby, as it can cause diarrhea. People with acute liver disease should exclude avocado from their diet, as most fatty foods. Occasionally, there is individual intolerance to the avocado and allergies.

Medical applications of avocado

“Avocados are often part of many diets, because it’s extremely harmful to eliminate fat from food completely. Fruit contains a lot of fats, as well as L – carnitine, which speeds up metabolism and helps “burn” the excess weight”.

For people suffering from gastrointestinal diseases, this fruit is especially useful. Half of the avocado contains 7 grams of fiber, which is almost 30% of the daily norm. The dietary fiber improves the state of the intestines because they serve as a nutrient medium for beneficial bacteria.

The lack of cholesterol in the avocado, as well as the high content of monounsaturated fatty acids, help to reduce the overall level of cholesterol, as well as blood sugar. The occasional use of a small amount of avocado is beneficial for people with cardiovascular disease as well as diabetes.

Cosmetologists also value avocado for its high concentration of fats and vitamins A and E. Facial masks of oil or puree from avocado, which have moisturizing, anti-inflammatory, healing properties and smooth wrinkles. Masks are also applied to hair to moisturize dry and brittle hair. Often, avocado oil is a part of creams and balms.

Applying avocado in cooking

Avocado flesh is most often eaten fresh. The oil is also made from this fruit, which is used in cosmetology, and as a useful substitute for sunflower and other oils.

The soft pulp is taken out with a spoon, cutting the fruit along and delivering the pit. Avocado is used in the preparation of salads, snacks, soups, or simply spread over slice of bread.

How to choose and store an avocado

It’s better to take fruit with dark green peel. European countries usually supply unripe green and hard avocados, while mature fruit has very dark, almost brown peel and soft flesh. But if the avocado is pressed too lightly, it means the fruit has overtripped and is not worth taking.

Keep the green avocado in the fridge. Other fruits like bananas and apples can bring it to a ripe state in several days.

The avocado flesh quickly becomes dark. Splashing lemon juice can slow down this process. Store the cut fruit for a short time and only in the fridge – due to the high content of fat it spoils quickly.

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