
Column by Jackie Silver
Cue music – Ole, gimme some guacamolay! The poor avocado has been misunderstood in the past because of its high fat content, but avocados provide more than 25 essential nutrients. A serving of avocado, which is one-eighth of the fruit, has only 5 grams of fat per serving, but that fat is the monounsaturated kind, which is heart-healthy and may help to lower cholesterol. Avocados are also rich in omega-3s, another heart-healthy ingredient.
Perhaps the most impressive thing about the avocado (besides its inherent sexiness) is the potassium content. Compared to bananas, avocados have 60 percent more potassium, which helps regulate blood pressure. Adequate intake of potassium can counteract some of the effects of salt on blood pressure. Remember, though, everything in moderation. A whole avocado has 520 calories and 40 grams of fat. Even though it’s “good” fat, it can still add up to weight gain.

The avocado (Persea americana) originated in south-central Mexico, sometime between 7,000 and 5,000 B.C. But it was several millennia before this wild variety was cultivated. Archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. and there is evidence that avocados were cultivated in Mexico as early as 500 B.C. Avocados From Mexico are in season year-round. When shopping for avocados, looks for a pebbly skin. Ripe avocados will look almost black and will be soft when gently pressed. To ripen a green avocado, keep it at room temperature for three to seven days. To hasten the process, you can put it in a paper bag (never plastic) and loosely close the top. For more tips on becoming an “avocado expert,” check out Avocados From Mexico.
Here are some creative ways to enjoy avocado:
• Instead of slathering mayo on your sandwich, why not mash up some avocado and spread it on your sandwich? One tablespoon of mayonnaise has about 110 calories of pure fat. One-fifth of a medium avocado has about 50 calories, with 35 calories from fat, but remember – it’s the “good” fat.
• In a food processor, mash one half of an avocado with a half cup of organic cottage cheese, squeeze a bit of fresh lemon juice on top, sprinkle with black pepper and use it as a dip with cut vegetables for a protein-rich, tasty, healthy meal or snack.
• Make an avocado boba drink. Boba drinks usually contain soft, chewy tapioca balls in the bottom of a drink such as tea or coffee, but here’s a creative twist: Using a tiny melon scoop, make avocado balls and add them into tomato or vegetable juice for a new, healthy spin on boba.
• Cut up avocado chunks and put them on top of gazpacho, the cold Spanish tomato soup, for a filling snack that’s nutritionalicious!
• Add avocado on top of any omelet for a burst of extra flavor.
• Put it on your face! Try this hydrating honey avocado face mask.

Jackie Silver is Aging Backwards and she shares her secrets, tips and shortcuts in her book, Aging Backwards: Secrets to Staying Young, on her website agingbackwards.com, on TV, on radio, in print and in person. She is a frequent television news guest, one half of The Ageless Sisters radio show, a columnist with The Tampa Tribune and contributor to numerous websites. In addition, she is the National Anti-Aging Beauty Examiner, New York Beauty Products Examiner and NY Charity Examiner for Examiner.com. Silver is a New York City based speaker and coach and is sought-after as an anti-aging and beauty expert by the media.
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