Publisher's Synopsis
Avocado has a high smoking point, of about 255 °C (490 F), which is much higher than that of olive oil, it can withstand a lot of heat before it starts releasing smoke, loses all its nutrients and flavors and turns rancid, and burns the food. This makes it a safe option for deep frying.1It's a light oil with a mild and delicate flavor that mixes well with all kinds of food and enhances their flavor rather than dominate them.Avocado oil has a significant amount of beta-sitosterol, a type of plant sterol that the body can use to break down unhealthy fats into more usable forms.6Cold-pressed avocado oil is rich in pigments like chlorophyll and carotenoids that act as antioxidants and fight free radicals responsible for many conditions like inflammation, cancer, and skin and eye ailments.
