The Ugly Truth About Avocados (You Won’t Like It)

About this video

• Video Title: The Ugly Truth About Avocados (You Won’t Like It)
• Channel: Dr. Eric Berg DC
• Speakers: Dr. Eric Berg
• Duration: 00:06:11

Overview

This video discusses the potential downsides and deceptive practices surrounding avocados and avocado oil. Dr. Berg explains how artificial ripening affects the quality of avocados, highlights issues with the purity and oxidation of avocado oil, and points out mislabeling and lack of regulation in the industry. He also touches on the composition of some fast-food guacamole and provides advice on selecting better quality avocados and avocado oil.

Key takeaways

• Artificial Ripening: Avocados are often artificially ripened with ethylene gas, which hinders the development of natural flavor chemicals and phytonutrients, leading to a less desirable taste and quality.
• Avocado Oil Purity Issues: A significant portion of commercially available avocado oil may not be pure, with studies finding other oils like soy or canola mixed in. Some products reportedly contain zero avocado oil despite their labeling.
• Oxidation and Rancidity: Avocado oil can become oxidized, which is comparable to rusting. This process can lead to inflammatory compounds in the body, and deodorization processes may mask this issue without eliminating it.
• Lack of Regulation: Unlike olive oil, avocado oil lacks official US regulations and a standardized definition for terms like "extra virgin," creating opportunities for corruption and misrepresentation by manufacturers.
• Choosing Wisely: To get better quality avocado oil, look for dark glass bottles, ensure an expiration date is present, avoid the cheapest brands, and ideally find a harvest date. For avocados, California varieties are recommended over those in bags, which may be waxed.