This Month's Miracle Ingredient: Avocado Oil

MOVE ASIDE, OLIVE AND COCONUT OILS! YES, THEY’RE BOTH REALLY BENEFICIAL TOO, BUT AVOCADO OIL SHOULD BE RIGHT THERE IN THE SAME SPOTLIGHT.

- Nicky Perks

Until fairly recently, olive oil and coconut oil enjoyed most of the attention but, as health-conscious consumers become more educated, avocado oil has begun to grow steadily in popularity. It is high in the monounsaturated omega-9 fatty acid, oleic acid; several B vitamins and vitamin K, and has a moderate amount of vitamin E, magnesium and potassium.

Avocado oil is pressed from the fleshy pulp of the avocado, not the pip. The oil has a smooth, silky texture and mild nutty flavour. In fact, it doesn’t taste much like avocado at all, which is a bonus if you’re one of the unlucky few who don’t like avocados.

The addition of avocado oil to a meal boosts the absorption of carotenoids found in the vegetables. Carotenoids are phytonutrients that help fight free radical damage and provide important antioxidants to ward off disease and lower inflammation. A few studies have discovered that one in particular, lutein (along with its sister compound, zeaxanthin), helps to improve vision for those suffering from age related macular degeneration. Early research is also starting to note a link between lutein and zeaxanthin intake and a lower risk of cataracts.