This past November’s issue of the highly regarded publication ”Nutritional Journal” has a cool article about avocados. It quotes a study (entitled, somewhat awkwardly, “A Randomized Crossover Study to Evaluate the Effect of Hass Avocado Intake on Post-Ingestive Satiety and Insulin Levels and Subsequent Energy Intake in Overweight Adults“!) that compared the effects of adding a fresh avocado to a lunchtime meal to the effects of eating a standard non-avocado-including lunch.
Did you know you can prevent avocados from browning by sprinkling the flesh with a little lime or lemon juice?
Use lots of Celtic Sea Salt on raw, fresh avocados. The salt and avocado fats will act synergistic-ally to amplify the distinctive tastes and subtle flavors of the rich, buttery fruit.
Can’t wait to eat your hard avocado? You can hasten it’s ripening by putting it in a paper bag. The bag will trap ethylene oxide, a ripening-inducing gas that is emitted by the tasty fruit as it ages. Make sure you keep the bag in a dark cool area and you check your avocado regularly or you may end up making guacamole!
Cancer is a sign of a body, tissues and cells that have been exposed, malnourished and abused for decades. Because cancer cells are OUR very own cells (dysfunctional as they may be) anything that "kills" cancer cells is in essence suicide medicine that ultimately kills the very body it is supposedly healing! That's why chemotherapy is such a miserable experience and is rarely if ever effective.
