Sunday, December 21, 2008

avocados...fact or fiction

Found this article from David Klein that I thought was very informative.

Avocados are bursting with nutrients--vitamins, A, B-complex, C, E, H, K, and folic acid, plus the minerals magnesium, copper, iron, calcium, potassium and many other trace elements. Avocados provide all of the essential amino acids (those that must be provided by our diet), with 18 amino acids in all, plus 7 fatty acids, including Omega 3 and 6. Avocados contain more protein than cow’s milk, about 2% per edible portion. Since rapidly growing nursing infants obtain no more than 2% protein from mother’s milk, we can safely assume that children and adults do not regularly require foods richer in protein than avocado. Our bodies recycle approximately 80% of our protein; cooked protein is denatured and largely unusable, thus our protein need is far lower than what is taught by conventional dietetics. A small avocado will provide more usable protein then a huge steak because cooked protein in meat is deranged and mostly unavailable to our liver, the organ which makes all of our body’s protein. There is clear evidence from many sources that cooked fatty and high-protein foods are the prime culprit in our country’s high rate of cancer, as well as in colitis, Crohn’s disease and many other diseases. (I instantly healed up from a long illness, ulcerative colitis, seventeen years ago after I stopped eating meat and adopted a properly combined low-fat vegan diet of mostly raw fruits and vegetables, and I have since helped over 1,000 people recover from similar illnesses.) Ripe, raw organically grown avocados are naturally pure and furnish all of the elements we need to build the highest quality protein in our bodies.

The water content of avocado by weight averages 74%. Because avocado is a ripe, watery, enzymatically-alive fruit, it ranks as the most easily digested rich source of fats and proteins in whole food form. The ripening action of the sun “predigests” complex proteins into simple, easily digested amino acids. The fat content (by weight) varies from 7 to 26 % according to the variety, averaging 15%. Approximately 63% of the fat in avocados is monounsaturated, 20% is polyunsaturated and 17% is saturated. Avocados are the perfect source of dietary fat--appetizing in their raw state, digestible, and pure. Another plus is that avocados have no cholesterol.

Avocado is an alkalinizing food, i.e., the mineral end products of metabolism have an alkalinizing effect in the blood and other bodily fluids. Because the human body works to maintain a slightly alkaline pH, an alkalinizing diet is the most healthful way of eating. Meat, dairy and most raw nuts create acidity in the body--excess eating of these causes the leaching of alkalinizing calcium from our bones to buffer the acidity, leading to osteoporosis. Dr. Douglas Graham states:

“Current bone density testing has verified loss of calcium from the bones after the consumption of just one meat meal. A similar meal containing the same amount of protein from plants results in no calcium loss. Fruit and vegetable proteins, which supply the complete spectrum of human nutrients, must be considered superior to animal protein which are deficient or missing many of our essential nutrients such as fiber, vitamin C and a host of phytonutrients and antioxidants.”

Avocado eaters who eat a healthful vegan diet typically experience more lustrous hair, softer, smoother skin, more pliable nails, fewer joint problems, slimmer belly, less body odor, improved mental function and enhanced libido. Upon giving up animal meat and dairy, switching to a diet of 75% to 100% raw vegan foods with enzymatically-alive “plant meat,” and adopting a healthful lifestyle, a multitude of people have reaped amazing health benefits and joyous vitality.

How to eat avocado

* The Natural Way -- Using your claws (fingernails), peel off the skin. The skin of a naturally ripened avocado will easily spiral off in one to three pieces. Try this: slide a whole nude avocado through your lips and eat it slowly. There is no more sensual eating experience!

* The Modern Way -- Using a knife, slice an avocado along the north-south or east-west axis, then remove the pit. The halves can be sliced into smaller segments. The skin can then be peeled off, or you can scoop out the flesh with a spoon. Eat plain as a snack or scoop the flesh into a bowl or onto a salad.

* Avocado generally requires approximately one and a half to two hours in the stomach to be digested. It digests well if the eater is relaxed, hungry, energetic, has an empty stomach and follows proper food combining guidelines. If one eats avocado when tired, one may fall asleep.

* For optimum digestion, eat avocado alone or with any non-sweet-non-starchy fruit or any non-starchy vegetable food. Eating avocado with leafy greens, celery and/or cucumber will enhance the digestive process as additional digestive enzymes are secreted. People with weak digestion will generally experience enhanced digestion when eating avocado with non-starchy salads as opposed to eating avocado alone.

* Avoid eating avocado with or within 20 minutes of eating sweet fruit or drinking sweet fruit juice. The combination of little bit of lemon or grapefruit juice with avocado tends to digest well for most people.

* Wait at least 3 hours after eating avocado before eating sweet fruit.

* Do not eat avocado with any other kind of oily, fatty or high-protein food such as seeds, nuts, coconut, olives, yogurt, cream, cheese or meat. Wait several hours between eating these foods, although the ideal is 24 hours. It takes several hours to digest and utilize any kind of heavy/oily food, and the body can only digest one at a time

* Some people become sluggish and do not function well when eating heavy foods in the morning; it might be best to eat avocado mid-day and after.

* Avoid eating avocado if you are experiencing acid reflux, indigestion, sore throat, inflammation or fever.

* Overeating avocados can lead to sluggishness, hyper-acid stomach, and skin outbreaks.

* The quantity of avocados that is healthful for you is a function of your taste preferences and digestion. Generally, one a day, three to six days per week is a good baseline. For best results, tune in to your body’s senses and observe your energy levels, digestion and elimination.

Some avocado myths & facts

1. It’s a vegetable.

Fact: It’s actually an oily berry--a fruit.

2. It’s high in cholesterol.

Fact: It has no cholesterol. Only animal foods have cholesterol.

3. It’s high in fat.

Fact: By weight, avocados average 30% easily digestible oily fatty acids and approximately 70% water.

4. Its saturated fat content is dangerous.

Fact: Only about 2.5% of the edible portion of avocado is saturated fat, and unheated saturated fat from live plant foods is non-toxic.

5. It’s fattening.

Fact: It is the cooked starches, meat, dairy and processed sugar in people’s diets that feed their fat cells. Most active people who consume avocados as part high raw food vegan diet have no problem losing excess fat and staying lean.

6. It is a tree ripened fruit.

Fact: The avocado doesn't soften on the tree. After dropping or picking it must be allowed to soften for 4 to 17 days depending on the variety and ambient temperature and humidity.

7. It is best to ripen it in a bag.

Fact: Not necessary. Keep your weekly supply of avocados on your kitchen table, counter or somewhere else in plain sight. Pinch the tops and bottoms each morning and when they yield to pressure on both ends they are ripe. Refrigerate the ones you are not ready to eat.

9. It can’t be refrigerated.

Fact: Yes it can. Wrap ripe avocado in plastic or keep it in a plastic bag or container. If it is refrigerated for too long some spoiling may result. Remove unripened avocado from the refrigerator 2 or 3 days before you intend to eat them.

10. Keep the seed in to keep the guacamole from turning black.

Fact: That is an old wives tale! Wrap it in plastic to keep oxidation at bay.

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