Avocados are gaining in popularity as people have become more informed about the good oils they contain. Adding avocado to salads, dips and meals is a great way to get a nice balance of omega 3 to 6 fatty acids as well as monounsaturated fat. Avocado oil has a high smoke point and may be used for cooking. I’ll tell you about the health benefits of using avocado oil.
Refined or Unrefined?
Unprocessed avocado oil is a very delicate oil because of the presence of the omega 3 fatty acids. Consequently, unprocessed avocado oil is hard to find, expensive and must be only used raw.
We have learned from the Weston Price Foundation that refined oils are very bad for us due to the high heat, chemical processing that makes the oil essentially rancid. Rancid oil should be avoided at all costs as these oils will cause oxidative and free radical damage to organs and tissues.
It is the commercially refined vegetable oils that people are using that are contributing to heart disease and the myriad of other ills we see today. All of the commercial oils for sale in the conventional supermarkets are high heat, chemically refined oils unless otherwise indicated.
Better Refining Process
That said, some companies use a refining process that does not involve heat or chemicals and makes the oil more stable. Any oil (including olive oil) you purchase should be cold pressed mechanically at low temperatures. This processing removes unwanted sediments, yet preserves the enzymes and nutrients and results in a pure oil that is more stable — less apt to oxidize.
Oils such as avocado oil and walnut oil, are full of beneficial omega 3 fatty acids but are very delicate. Refining the oil by cold pressing may actually improve the availability of the oil and the benefits without fear of it going rancid.
Some companies call their oils naturally refined. I found out that this means that they use zero chemicals, solvents, hexane or caustic soda during the production process. After being expeller pressed the oils are refined well below the smoke point of that particular oil (conventional oils are typically refined at over 500 degrees F).
Next, the sediments, chlorophyll, free-fatty-acids, waxes and gums left over after the expeller process are extracted using a vaporization method.
The naturally refined avocado oil is left free of anything that could accelerate its oxidation. This combined with avocado oil’s naturally low peroxide value to begin with and high antioxidant value, creates a stable, high heat cooking oil.
Benefits of Avocado Oil
Avocado oil is high in monounsaturated fats which has been shown to be heart healthy.
Avocado oil has a good omega 3 to 6 ratio. These essential fatty acids, along with the vitamin E content in the oil, protects against free radical damage to the blood vessels.These nutrients also makes your vessel wall stronger and more flexible so that they respond better to sudden changes of blood pressure. Researchers have recently found that avocado oil protects against free radical damage.
Avocado oil may help prevent cancer. The omega 3 fatty acids as well as the vitamin E protect against oxidative damage to tissues.
Avocado oil has been used to improve skin and hair both by ingestion and by typical use. Studies have shown that both intake and topical application of avocado oil can reduce the appearance of age spots, fine lines and wrinkles. Vitamin A and D can promote collage production and binding–the intake or application of which can effectively slow down your skin’s aging process.
Avocado oil is also used as a moisturizer for skin and hair. It is a good source of lecithin that is not genetically modified. Lecithin has been used to protect hair follicles from lose of moisture. It is also a good source of sterolin which is used in hair and skin care products as a moisturizer.
Avocado Oil for Cooking
While it is better to use saturated animal fats for cooking, occasional use of avocado oil is fine. Avocado oil has a smoke point of 500 degrees F. As long as you cook a little under this smoke point, the oil should be good.
Avocado Oil for Use in Salads and Sauces
Avocado oil is perfect for use in salad dressings because it has a light nutty flavor that blends well with vinegars and spices.
I love to use it in mayonnaise because of the light flavor. I do not like the flavor of olive oil mayonnaise — it is way to heavy for me.
Here is a video showing a mayonnaise recipe that uses the avocado oil that is so simple you will be amazed! It works every time with my special kitchen tool and will make your life so much easier!
- 1 whole egg (pastured eggs are best)
- 1 egg yolk
- 1 teaspoon mustard (I like this one)
- 1 tablespoon fresh lemon juice
- 3/4 cup avocado oil
- pinch celtic sea salt
- Cuisinart Immersion Blender (where to buy)
- Using the immersion blender with the tall cup helps make this recipe easy and successful
- Put all the ingredients, except the oil, in the cup
- Now pour the oil on top of the other ingredients
- Place the blender into the cup all the way to the bottom and start
- Watch as it turns into mayonnaise in seconds!
- Check out the video!
- Using some coconut oil will help the mayonnaise solidify after refrigeration
- This will last about 2 weeks in the refrigerator. That is why I make small amounts. If you add 1/4 cup whey leave it on the counter for 7 to 8 hours, it will ferment and last 2 to 3 months.