Everyone loves avocado – some to near obsession.
Unlike most soft, creamy, buttery ingredients, avocado has barely any down-sides nutritionally.
The fat that makes it so velvety is the kind of ‘good’ unsaturated fat we want to load up on to lower our levels of ‘bad’ cholesterol (LDL). It is also packed with fiber and nutrients that enhance the nutritional quality of everything else you’re eating.
And, of course, its color, shape and malleable texture make for a cracking Instagram post.
As such, we put it on, in or with anything – from breakfast sandwiches to smoothies to salad to chicken dinner to nachos.
But, as with anything, you can have too much of a good thing.
Avocado is a better fat than, say, animal fat. But only in moderation,’ Dr Andrew Freeman, a cardiologist at National Jewish Health, tells DailyMail.com.
‘In somewhere like New York, everywhere you go, everyone is eating two or three inches-thick-high piles of avocado on their toast. It’s just outrageous.
‘Don’t get me wrong, it’s decadent and creamy and delicious, but I always tell patients that they should eat any fat in moderation – avocado included.
‘For people with advanced heart disease, there’s evidence that they shouldn’t have it at all.’
From a nutrition standpoint, the high calorie count is an issue. In fact, you only need a fraction of the fruit to get the benefits – any more may be unnecessary.
‘It’s healthy but it’s all about portion control,’ Tammy Lakatos-Shames, RD, one half of the Nutrition Twins, told DailyMail.com.
‘I like to call avocados nutrient boosters because the fat helps you better absorb valuable vitamins of everything else you’re eating, especially vitamins A, D, E and K.
‘Say you have carrots with your avocado. Carrots have keratin in them, which the avocado will help you to absorb.
‘But they are really calorie dense.’