Get the stones

Use ev­ery part of the av­o­cado for the full health ef­fect

Men's Fitness - - Contents -

An av­o­cado con­tains even more good­ness than you may have pre­vi­ously thought

Avo­ca­dos may be the trendi­est “su­per­food” around – they were ac­tu­ally out-sell­ing or­anges in UK su­per­mar­kets at the end of 2015 – but ac­cord­ing to a new study, you could ac­tu­ally be throw­ing the most nu­tri­tious part of it away. Re­searchers from Penn­syl­va­nia State Univer­sity re­cently found that the av­o­cado stone con­tains high lev­els of phe­no­lic an­tiox­i­dant com­pounds that can help to im­prove choles­terol lev­els, boost your im­mu­nity and even re­duce in­flam­ma­tion and high blood pres­sure.

Un­for­tu­nately it’s also got a fairly bit­ter taste – and crunch­ing it isn’t likely to agree with your pearly whites. To make it more palat­able, you need to dry it in the oven – ideally for two hours on a low heat – then re­move the outer skin, press down on it with the flat edge of a knife (the seed should then split in two) and blend it in a food pro­ces­sor. This cre­ates a pow­der, which you can store in the fridge in an air­tight con­tainer and add to smooth­ies for an ex­tra nu­tri­ent boost. For op­ti­mum re­sults, mix it with strong-flavoured in­gre­di­ents such as kale, blue­ber­ries or spinach.

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