6 Reasons To Start Cooking With Avocado Oil

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As a native Californian, I can attest to the fact that we’re simply obsessed with avocados. Perhaps it’s the fact that they come from sun-kissed fields and taste like a perfect blend of savory and sweet, or the fact that they contain healthy saturated fat that’s great for the waistline. In any case, avocados are life. And, it turns out, the oil from this humble fruit is just as beneficial to use in your cooking. Here are six reasons why you should get on board with avocado oil.

A quick word on cooking oils

Before we talk about the benefits of avocado oil, let’s first cover why you should toss your vegetable oils — like canola — right now. For starters, it’s absolutely awful for your health. Canola oil comes from the rapeseed plant, which typically comes from GMO seeds. The seeds are then heavily processed using high temperatures, mechanical pressing, solvents and bleach. In the process, the fatty acids are converted into trans fatty acids, which researchers have linked to dangerous conditions like high blood pressure and heart failure.

Interestingly, canola oil was banned for human consumption by the FDA in 1956. Thanks to marketing, the decision was reversed three decades later, leading Americans to think it’s a-okay when it’s anything but safe. Today, canola oil is still a registered pesticide with the U.S. Environmental Protection Agency — is that really something you want to be eating?

Instead, stock your kitchen with healthy cooking oils, like coconut oil and extra virgin olive oil. And if you haven’t already, it’s time to pick up a bottle of avocado oil from your nearest health food store. Far from “greasy” oils like vegetable or soybean varieties, avocado oil has a pleasant texture, taste and aroma. Here are a few other reasons to try it:

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