I love avocados. I usually eat avocado as a sandwich that my wife makes from time to time. In fact I could go for one or two right now! But as the article below details, avocados do more than just taste good they are all around winners in terms of nutrition. I am going to make it my business to see if I can grow an avocado tree! The biggest avocados I ever saw were in Zimbabwe where they are the size of cantaloupes! But they don't eat them or market them! If you're ever there, check them out.

Unwrap the Avocado: It does a Body Good

by Heidi Fagley, citizen journalist

(NaturalNews) Avocados have a creamy texture and add a delicate, rich flavor to many dishes. This fruit was once cast aside because of its high fat content, yet recently it has made a comeback as one of the most nutrient-dense fruits available. Nicknamed the "butter pear," avocados are extremely versatile: they can be mashed, sliced, diced, scooped, or eaten right out of the skin.

There are literally hundreds of varieties of avocados, with Hass being the most popular in America. Derived from the Aztec word "ahuacati," avocados contain a multitude of vitamins, active enzymes, pure minerals, and soluble fiber. Plus, they rank as the most easily digestible source of fats and proteins in whole food form.

Although avocados contain a high amount of fat, not all fats are created equal! This nourishing macronutrient is full of the beneficial kind - raw, plant-based, and unprocessed. The body needs health-supportive fats for optimal brain and cell function and, contrary to popular belief, eating a balanced portion of healthy fat will not make you fat. Since avocados are full of the health-promoting monounsaturated fats that provide slow-burning digestible fuel, they can help keep one satiated and even aid in keeping weight at an optimum level by boosting the metabolism. Healthy fats actually help metabolize carbohydrates, can assist in supporting the reduction of unhealthy high cholesterol, and control insulin levels for both low and high blood sugar.

Many don't realize that this easily digestible food actually contains the highest amount of protein of any fruit by providing all of the18 essential amino acids. Portion to edible portion, this yellow-green fleshed fruit contains more protein than cow's milk.

Avocados are brimming with a multitude of necessary vitamins including vitamins A, B6, niacin, C, K, and folate, and they have a full range of minerals and other trace elements including magnesium, iron, copper, and calcium - all of which boost brainpower and support the immune system. Avocados contain a higher percentage of potassium than a medium-sized banana and are rich in lutein, which supports eye health. Recent research from the University of Ohio shows that eating avocados with other fruits and vegetables increases the absorption of phytochemicals by a considerable amount.

This wholesome fruit, sometimes referred to as an "alligator pear," packs a powerful punch with a whopping 5 grams of fiber per 3-ounce serving. Many have claimed that if there was only one thing you could do to improve your overall health, it would be to eat an avocado every day.

Substitute mashed avocados for butter or mayo, or add slices and chunks to a salad. As well as being the perfect baby food, athletes have sworn by substituting a few bites of this wholesome food instead of having a protein bar.

The avocado's sugar content decreases as it matures, as opposed to other fruits that manifest an increase as they mature. Eating even a small amount of an avocado throughout the day will provide stabilizing effects, aiding in the balance of blood sugar levels.

Tree-ripened fruit contains a higher concentration of nutrients, so when you find a ripe avocado, don't pass it by! Since we may not always have that choice, a firm avocado can ripen in a paper bag within a few days. Refrigerate only after it has softened.

If you decide to plant your own avocado tree, be aware you'll have to wait two to three years for it to bear fruit. On the plus side, after the wait you'll have avocados for the entire neighborhood, with each tree producing between 150 - 500 avocados per year!

Prevent Cancer with Fruits and Vegetables

Dr Russell Blaylock is one of my favorite writers on health care issues. He consistently puts out very valuable information that is immediately useful to his readers. I am sure you will enjoy this article that is directly related to the benefits of eating the right kinds of vegetables and fruits in the prevention of cancer. The major point is the length of time it takes for full blown cancer to develop. The long lead time makes dietary prevention possible for those who are aware of the importance of right diet. Once frank cancer exists,

diet plays a secondary role to surgery and chemotherapy.

Therefore, it's better to be proactive rather than complacent about what we eat.

Keep in mind that the quality of fruits and vegetables has generally declined over the last decades. We need to become serious about producing a higher quality food for ourselves and others to consume. This is one of the major keys to health and longevity.

Enjoy. Learn. Share.
Dr. Blaylock
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Stop Cancer With Fruits and Vegetables
Cancers can begin to develop anywhere from 10 to 40 years before they are diagnosed. We know they can be generated by many things, such as chemicals (carcinogens) and radiation exposure, but studies have found that one central event is most closely associated with cancer development — chronic inflammation. This inflammation, which is persistent and prolonged, leads to the generation of free radicals which can lead to cancer.
In one study, researchers looked at a large number of cancer patients and found that almost 70 percent had pre-existing chronic inflammatory diseases for 10 to 17 years before they developed cancer. For more information on the development of cancer and how to fight it, read my special report "Prevent Cancer Before It's Too Late.''
Fortunately, a healthy diet filled with nutrient-rich fruits and vegetables — especially vegetables — can help fight inflammation and thus help prevent the development of cancer. For a detailed discussion on inflammation and its role in many diseases, see my newsletter "Inflammation: The Real Cause of Most Diseases."
Certain vegetables contain extremely high levels of cancer-preventing substances, while others have very few. Studies have shown that the cruciferous vegetables, such as broccoli, brussels sprouts, kale, and cauliflower, provide superior cancer-preventing power.
A number of other vegetables are big hitters, as well. These include turnip greens, mustard greens, collard greens, cabbage, carrots, and tomatoes.
Of the fruits, the most important are cranberries, currants, blueberries, blackberries, raspberries, strawberries, and apples (especially the McIntosh variety).
I omitted grapes, even though they contain a number of powerful cancer-preventing substances, because many are high in fluoride, due to an insecticide (cryolite) that is sprayed on crops. Fluoride has been shown to increase cancer growth and bone cancer risk by 600 percent in young men.
Many compounds found in fruits and vegetables can neutralize the cancer-causing effects of pesticides and herbicides. They include quercetin, a flavonoid found in cranberries, apples, onions, and teas, and glucosinolate, which is found in brussels sprouts, kale, and broccoli.
These food products neutralize the cancerous effects of pesticides and herbicides by stimulating the body’s detoxification systems.
Another way to avert danger is by removing the pesticide and herbicide residues from your fruits and vegetables. You should carefully cleanse all produce in a vegetable wash. For more information on how to make sure your food is safe, read my special report "How to Avoid Poisonous Foods."
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