Avocado Oil’s Healthy Secret

Most nutrition conscience people are now familiar with the term “Good Fats”. Monounsaturated fats are one set of fats that are known as good fats. These healthy fats are good for your heart and your cholesterol. The main benefit of these fats are in lowering the risk of heart disease and stroke (lower bad LDL cholesterol levels, while increasing good HDl).

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Many are accustomed to hearing about Omega-3 and Omega-6 fatty acids but there is third good fat know as Oleic acid which is naturally occurring in many cooking oils that ore deemed to be healthy cooking oils. These oils include olive oil (less in virgin olive oil), flaxseed oil, sesame oil, grape oil, sunflower oil as well as avocado oil. Oleic acid is an important element implicated in reduction of bad cholesterol as well as cancer prevention. Although all mentioned oils contain this healthy element, not all maintain oleic acid’s benefit in high heat cooking. All these oils merits are offset by their low smoking point when they begin to oxidize thus releasing free radical that harm body’s cells and DNA.

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The one and only oil with oleic acid that has a high smoking point at 520° and therefor appropriate for cooking at high heats such as frying, baking and grilling is avocado oil. Another benefit of avocado oil is for one’s vision. Avocado oil contains pigments called lutein and zeaxanthin that are essential for protecting the eyes against damage. These pigments are antioxidants that help fight the degeneration of the macula, the light-sensitive tissue at the back of the eye called the retina, which is caused by the free radicals generated by UV light exposure over time. Avocado oil’s high fat content allows the body to more easily absorb these pigments.

In short avocado oils high smoking point delivers the benefits that all the other oils boast without the side effects of high temperature cooking to the body.