Avocados are simply delicious, no matter how you eat them: In salads, in soups, guacamole or like in some South American countries, as smoothies with honey and milk or ice cream.
Avocados are rich in vitamins A, B1, B2, B3, C, D, E; they are also rich in iron, phosphorous, calcium, potassium, magnesium, niacin and biotin. Its fatty acids are highly digestible and like many other fruits (because avocados are fruits), they are good for more than a few things:
-Avocados are good for weight control (contrary to popular belief); its fat is mono unsaturated and I read that this speeds metabolism.
-Its fat gives a feeling of fullness quickly. That is good to stop overeating.
-I read that it is good for diabetics because it balances the sugar in the blood.
-It is widely known to reduce cholesterol.
-Because it is rich in antioxidants, it is a good weapon against cancer.
-It is good for pregnant women for all of the above.
-Its vitamin E is good to delay aging.
-I was told many years ago that one small avocado has enough protein to substitute an 8 ounce steak.
-In the Caribbean islands, a tea is made with the leaves or the bark to fight colds, cough, asthma and high blood pressure.
-They also boil a leafy branch to control diarrhea.
-I just read that if you mix the seed with cheese, you can get rid of the rats in your barn - ough!
-I heard many years ago of a Peace Corp volunteer that allowed her fiancées Central American Indian family to put avocado leaves on her head to ease a headache.
-To nourish your hair and scalp. Take a very ripe avocado, puree it and then put it in your hair for about 15 minutes, then shampoo as you always do. If you want to add an egg yolk and oil, go ahead, it won't hurt, just will make your hair oilier and you will need to shampoo it more than twice.
-As a face mask for dry skin.
I like to buy them when they are still green and hard to the touch; then I leave them in a basket on my counter and wait two or three days until they are soft (but not too much) and then cut them open.
It is good to add a few drops of lime juice so it does not get black. When making guacamole it is also good to leave the pit in until you are ready to serve. One more thing, do not use metal when preparing it, use plastic or wooden utensils; this will also prevent its getting black.
Well, this is it for now. Will come back tomorrow with more things, I am debating whether I should talk about bananas or garlic; what do you think?
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2 comments:
The best for me is no chemical secondary effects
Dear Anonymous, welcome to my blog and thank you for your comment. I totally agree with you on no chemical side effects, that is what I like most about using all that is natural. And, why not, let's use to the max all that has been placed on earth for our use!
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