The Wall Street Journal reports that avocados are having a mass-market breakthrough, as supermarket sales surge and restaurant chains spread them and slice them on sandwiches and salads.
Helping propel avocados to high status in the produce aisle is consumers’ efforts to eat “healthy fats.” Avocados contain mono and polyunsaturated fats, otherwise known as “good fats” because they help reduce “bad” cholesterol levels and lower risk of heart disease. They also are a “nutrient booster,” helping the body absorb fat-soluble nutrients, like alpha and beta-carotene and lutein, when consumed with food sources at the same time, according to the Hass Avocado Board, a marketing group representing producers and importers.
The creamy superfood’s fans include both nutritionists and doctors. Experts do caution however, that while avocados are healthy, they should eaten (like all good things) in moderation.
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