Hero Food: Wild Salmon
27 June 2016
26 July 2016
Avocados, whats not to love?
Fabulous colour, creamy, delicious, filling and nutritious.
Technically avocado is a fruit however it is more similar to vegetables due to its nutrient content and being very low in fructose.
It is full of monounsaturated fat which the body can burn easily for energy, plus the raw fat content helps the body to absorb fat soluble nutrients more effectively.
It provides almost 20 health boosting nutrients, particularly potassium, B vitamins, 11 different carotenoids, and vitamin E.
The dark green part of the avocado closest to the skin has the most carotenoids (phytonutrients that play a role in preventing eyesight degeneration). To ensure you get the good stuff halve the avocado and peel the skin or scrape the inside of the peel with a spoon, which I tend to do as its the least messy option.
Super versatile, avocados can be used in anything from pesto and salad dressings to dips and guacamole, for making mash creamy or enjoyed simply with a squeeze of lime juice and a pinch of sea salt flakes.
I find them particularly good in the morning and 9 times out of 10 my breakfast features avocado in some form, and when travelling theres always one or two in my bag.
Two things to be careful of:
1.Never eat black or discolored parts as they contain mold toxins and histamine that can lower your brain function or make you unwell.
2.Be mindful that Avocado’s are high in omega 6 fats which can be inflammatory, although on a good note the omega 6 aren’t oxidised.
It is heat that oxidised them so ensure to avoid cooking them
To counteract any potential inflammation in the body (of which there can be many sources) it is always beneficial to consume a good amount of health boosting anti-inflammatory omega 3 fats and saturated fats.
Good sources are grass fed meat and butter/ghee, bone broth, coconut oil, oily fish such as wild salmon, sardines and mackerel, and quality krill oil capsules.