You’re probably sick of hearing about avocados and how the kids these days love them. How we put them on toast and in salads and smoothies, and buy socks just to ripen them and then accrue so many cuts trying to slice them that medical professionals have been forced to coin the term “avocado hand” just to keep up with our consumption and subsequent injuries. In fact, we buy so many of them that they’re the reason we can’t afford to buy houses (and you thought that had something to do with five-figures of student loans, ha!).
We don’t really need a reason for avocados to be more appealing, but along comes this scientific development. Isla Bonita, a Spanish company has created a lighter variation of the fruit. It has 1/3 less fat than an average avocado, which contains 322 calories and 30 grams of fat. This new version also ripens at a faster rate and resists rapid oxidation. In other words, you don’t have to worry about it turning brown shortly after you slice it.
At first glance, this might seem like a miraculous feat of science. However, their welcome reception seems to be predicated on a lot of faulty assumptions about nutrition. Society demonizes a lot of things it probably shouldn’t. Avocados and fat are two of them. Avocados are a great source of monounsaturated fat, which have incredible health benefits when consumed in moderation. Monounsaturated fats have been linked to lower cholesterol and might even reduce risks for heart disease when eaten in place of saturated fats.
The existence and veneration of diet avocados does a disservice to the nutritional benefits inherent to the food already. However that will probably do little to stop them from rising in popularity anyway. As if we needed to have more avocad0-related opinions, at least this one’s rooted in science.
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