We are constantly bombarded with conflicting messages about how to eat right: What foods should we
embrace and which should we avoid? The advice can become overwhelming. How are we supposed to sort
through it all and understand, once and for all, what we should be eating?
The answer is closer at hand than you might think!
What?! Avocados aren’t just a summer fruit?
There is no bad time of year to eat a creamy avocado. The delicious green fruit from Mexico is always in season, even in the dead of winter. And not only is it delicious to your tastebuds; it’s great for the rest of your body, too!
When you reach for a bottle of oil to mix up a homemade vinaigrette, your first choice is probably olive oil. There’s a reason this oil is a go-to in nearly every kitchen: its flavor can range from mild to strong, making it a home cook’s flexible friend. But olive oil has its limitations. You may have heard you don’t want to use it for high-heat cooking. Olive oil alternatives like coconut oil and butter are just as likely to burn, and soy and canola oils, while great for frying, aren’t so tasty in a salad.
I don’t know that I’ve ever really trusted doctors.
My mother, a nurse as long as I’ve known her, tried to teach me to advocate for myself. She told me to ask questions, to do my own research, to know what I was getting myself into, and to remember that those men — because they were always men — were not omnipotent gods, but fallible humans just like her, just like me, just like you. They just happened to also be the gatekeepers of adequate health.
You’re strolling down the aisles of your grocery store in search of foods to enjoy while following a calorie controlled diet as a replacement for other fats. That’s when you see it: a pyramid of perfectly-stacked Avocados From Mexico. It’s tempting to pick one up and put it in your cart, or better yet, snag a whole bag of them, but you step away. You seem to remember a friend telling you that avocados are chock-full of calories and fat.
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