I am a picky eater, scratch that, I am a very picky eater. I don’t generally eat a lot of meat… some chicken here or there, the occasional piece of tilapia or cod, and the incredibly infrequent little bit of ground beef. That’s it. No pork, no eggs, no shellfish, generally no beef except for the as mentioned tiny bit of ground beef. I loooooove vegis. There’s very few that I just can’t stand (Brussel sprouts and beets are all I can think of off-hand). Fruit is ok but I’m just not a huge fruit eater, and when I do eat it, it has to be super cold. Oh, and I can’t stand chocolate covered fruit. Why ruin two perfect things by putting them together? Perhaps my weirdest picky food thing? Condiments. I don’t eat mayonnaise, mustard, sour cream, guacamole, relish, BBQ sauce, tartar sauce, ranch or any other creamy dressing, etc. The only condiments I do eat are ketchup, salsa/pico and Italian or balsamic vinaigrette dressing.
Like most people I have heard and/or read all of the hype about avocados and how they’re sooo wonderful for you. I just can’t get past the texture. Apparently, I’m not good with smushy. I don’t even like ripe bananas, they still have to be green. Anyways, if you haven’t heard the hype here’s the deal (per healthdiaries.com):
1. Avocados have been shown to inhibit the growth of prostate cancer.
2. Research has shown that certain compounds in avocados are able to seek out pre-cancerous and cancerous oral cancer cells and destroy them without harming healthy cells.
3. Avocado, like olive oil, is high in oleic acid, which has been shown to prevent breast cancer in numerous studies.
4. Avocados have more of the carotenoid lutein than any other commonly consumed fruit. Lutein protects against macular degeneration and cataracts, two disabling age-related eye diseases.
5. Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. In one study, 45 volunteers experienced an average drop in cholesterol of 17% after eating avocados for only one week.
6. One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don’t. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for your heart.
7. The high levels of folate in avocado are also protective against strokes. People who eat diets rich in folate have a much lower risk of stroke than those who don’t.
8. Research has found that certain nutrients are absorbed better when eaten with avocado. In one study, when participants ate a salad containing avocados, they absorbed five times the amount of carotenoids (a group of nutrients that includes lycopene and beta carotene) than those who didn’t include avocados.
9. Avocados are an excellent source of glutathione, an important antioxidant that researchers say is important in preventing aging, cancer, and heart disease.
10. Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.
Ok, so, again I say, avocados are good for you but I just can’t get past the texture. So while at dinner the other night with the hubs I ordered chicken fajitas but forgot to ask them to leave off the guacamole. When the fajitas arrived there was this lump of squishy green stuff sharing a plate with my oh-so-yummy pico. I decided to be brave. I slathered a tiny bit (about a teaspoon) of guacamole on each fajita I ate. The truth is that I couldn’t taste it or recognize the texture. This probably means that I didn’t use enough but for today, it’s ok with me. As strange as it might sound, this was a major psychological breakthrough for me. As the hubs says, I should eat a tiny bit of guacamole whenever it’s offered until I eventually get used to the taste and texture. Here’s to progress (and margaritas)!