We are proud to be featured in Redbook Magazine as a cooking oil on the rise. See below for the entire article or you can read it here.
Step away from the coconut oil.
Don’t get me wrong, I love a good coconut oil recipe. I’ve even used the stuff in my hair, and oil pulling was my jam for a while. But honestly, I’m tired of it, and it’s notquite as versatile as I’d like (don’t fry anything in the unrefined stuff—it ain’t pretty). And it looks like you are too, since every food blogger in town seems to be cooking up a storm with another oil, touting its health benefits and super versatile taste.
So move over, coconut oil—avocado oil is taking over. If you’re ready to hop on the new cooking trend, here’s what you need to know.
It can boost your health. Add it to salads and even in your cakes (hey, I’m an equal opportunity oil try-er), as one study found it helps your body increase the absorption of important antioxidants like lycopene and beta-carotene. And another study found that animals who regularly had the oil had higher levels of LDL cholesterol (the good kind) than those who got coconut, corn, and olive oils. Not to mention avocado oil usually contains zero trans fats (the bad stuff) and loads of polyunsaturated fatty acids—that’s the good, healthy fat everyone’s always telling you to eat.
Your dentist will love it. Research shows that avocado oil could help decrease inflammation in the gums, making your bi-annual cleaning (because you’re doing that, right?) way less painful and bloody, if they’re usually inflamed. Happy gums prevents periodontal disease, which you don’t want to mess with–it could damage your jaw bones and cause tooth loss.
It can handle the heat. Not all oils are created equal when it comes to cooking dinner. Olive oil, for example, can’t be exposed to crazy high temperatures–in fact, it can only go up to 320 degrees Fahrenheit before it reaches its smoke point, or the level at which it stops simmering and starts literally sending up smoke (and then becomes degraded and actually harmful to your health). Avocado oil, on the other hand, can reach up to 480 degrees and still retain the nutritional benefits you’re after, making it perfect for sauteing, frying, baking, and roasting.
The flavor is customizable. Avocado oil alone has a pretty neutral flavor and no aftertaste, so it’s a solid base for developing your own favorite flavors in recipes like asian noodles, homemade pizza, and stir-fry. I’m a fan of AVOCARE Extra Virgin Avocado Oil‘s four varieties—natural, garlic, basil, and chipotle—because it satisfies my cravings for basil bruschetta goodness (see the gangbusters recipe below), and the chipotle bottle gives my fiance the kick in the pants he likes with dinner, even when he’s just dipping bread into oil like he’s at a fancy-pants restaurant.
You can use it on your next spa day. If you’re looking to go chemical-free in your beauty regimen, avocado oil can help as a makeup remover, hair conditioner, and moisturizer. In fact, Lupita Nyong’oclaims it’s her secret to that gorgeous, glowing skin of hers.