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Study finds 82 percent of avocado oil rancid or mixed with other oils:
Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.
In the country's first extensive study of commercial avocado oil quality and purity, UC Davis researchers report that at least 82 percent of test samples were either stale before expiration date or mixed with other oils. In three cases, bottles labeled as "pure" or "extra virgin" avocado oil contained near 100 percent soybean oil, an oil commonly used in processed foods that's much less expensive to produce.
Journal Reference:
Hilary S. Green, Selina C. Wang. First report on quality and purity evaluations of avocado oil sold in the US [open], Food Control (DOI: 10.1016/j.foodcont.2020.107328)
Why put avocado oil in the bottle when you can use soybean oil instead and pocket the extra profit?
(Score: 2) by hendrikboom on Thursday June 18 2020, @11:47AM (1 child)
Sounds good. I usually have my avocado with rice wrapped around it, in a restaurant. I should try this sometime.
IF I ever manage to get an avocado in the state between unripe and rotten. Sometimes I think avocados can transition between states by being in both states at the same time rather then in neither state.
(Score: 0) by Anonymous Coward on Thursday June 18 2020, @02:01PM
If they are sold by weight buy the smallest ones you can. They generally have much smaller seeds, so you get proportionally more flesh. They are also less likely to get squeezed and bruised by all the dickheads checking them, which is what makes them go straight to rotten.