🧠 What happens when avocado oxidizes?

When we leave avocados open and unprotected, contact with air alters their structure. These are the consequences:

🔴 1. Loss of Antioxidants

Avocados are famous for their natural antioxidant content such as carotenoids and vitamin E, which are essential for:

Caring for our skin ✨,

Protecting our cells 🛡️,

Delaying aging 🧬,

Preventing degenerative diseases 🧠.

When the flesh oxidizes, these antioxidants degrade, and their value decreases significantly. It’s like having gold and letting it rust in the rain. ☔

🔴 2. Changes in Healthy Fats

One of the reasons avocados are so highly recommended by doctors and nutritionists is because of their high content of monounsaturated fats 🫒, which help:

Reduce LDL cholesterol (the bad kind) ❌,

Increase HDL cholesterol (the good kind) ✅,

Protect cardiovascular health ❤️.

But these fats, when exposed to oxygen, can also degrade. They don’t become dangerous, but they do lose some of their protective power. 😕

🔴 3. Loss of Flavor, Aroma, and Texture

The creamy texture of avocados—that fresh, buttery, and smooth flavor we love so much—is directly affected by oxidation. When it oxidizes:

The texture becomes mushy or stringy,

The flavor becomes bitter,

And it looks unappetizing.

This leads many people to throw away half the fruit… which translates into wasted food and money. 💸🗑️

💡 And how do you avoid this common mistake?

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