AVOCADO SEED – ANTIOXIDANT POWERHOUSE
The avocado seed is the most nutrient dense part of the fruit. You should be eating it and not throwing it out! I’m all for eating the whole food when edible but if you are worried about eating the avocado seed I encourage you to do your own research and always listen to your body’s signals. Not everything in an avocado seed might be fit for human consumption but research has found avocado pit supplementation in low dosage is non-toxic.
For centuries, avocado seeds have been used in South America to treat inflammation, diabetes, high blood pressure and gastrointestinal tract issues including gastric ulcers, constipation and diarrhea.
A study (published in Food Chemistry) has also shown that the avocado seed has much higher antioxidant activity and phenolic content than the flesh of the fruit. Over 70% of the total antioxidant capacity of avocados is found within the seed and this high level of antioxidants include catechins (also found in green tea) and procyandins, which will help keeping free radicals at bay and preventing bacterial, viral and fungal infections.
Pennsylvania State University launched a study on the benefits of avocado seeds and found that the phenolic antioxidant compounds in the seeds may lower high cholesterol, high blood pressure, reduce inflammatory conditions, diabetes, and boost your immunity. The seeds even have insecticidal, fungicidal, and anti-microbial properties. Also, Dr. Tom Wu, who has earned “Remarkable Contribution” award from the American Cancer Society and the “World Famous Doctor” award from the United Nations for his breakthroughs with diabetes and cancer, says; “any heart disease patient must eat the avocado including the seed.”
The antioxidants and fiber found in avocado seeds are great for your digestive system. An avocado seed contains more soluble fiber per ounce than almost any other vegetable which will keep you full and satiated.
Rinse and dehydrate in the oven at 120C for 2 hours.
I’ll rinse and store the avocado seeds in water in a jar in the fridge until I’ve a couple of seeds and I often do it before or after using the oven for other things. It’s less wasteful this way.
Once the seed has cooled to the touch, throw the dry outer skin in your compost bin.
Gently press a knife to the seam to pop open.
It should be soft enough for you to be able to dice the two halves but keep fingers clear.
Blitz in a blender or Thermomix until pulverised.
Store in the fridge in an airtight container and use a tablespoon at a time for your smoothies and juices.
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