The popularity of avocado oil is rising due to its health benefits and versatile flavor. However, researchers at UC Davis found that 82% of avocado oil samples tested were either stale before their expiration dates or diluted with less expensive oils like soybean oil. A study showed that nearly 70% of private-label avocado oils were adulterated or rancid. Signs of low-quality oil include a yellow color from refinement and an unpleasant odor. Consuming stale oil could lead to oxidative stress due to free radicals, compromising health and nutritional value in food.
Researchers from UC Davis discovered that at least 82% of tested avocado oils had gone stale before expiration or were diluted with cheaper oils like soybean oil.
If the avocado oil is yellowish to clear in color, it has likely been refined using chemicals, losing many health benefits and flavor.
Oil that smells unpleasant, similar to play dough, may indicate poor quality. Stale oil can introduce free radicals that pose health risks.
The oxidization process destroys good fats and vitamins in avocado oil and can negatively impact the nutrition of the food it's used to cook.
Collection
[
|
...
]