Avocado and Inflammation

We listened to Dr. Michael Greger talk about avocados and the protective effect of whole foods on our body. In this study with avocados, the researchers found that eating ice cream impairs the function of our arteries within hours, but that the same amount of fat and calories eaten in the form of avocados actually improved the function of our arteries. Go figure!

We love how this study shows amazing benefits of many nutrients found in plant foods that are not present in animal products. These nutrients, or co-factors, create the situation in the body where fat for example, if eaten without the co-factors is inflammatory but when eaten with the co-factors that are present in the whole food, is anti-inflammatory.

Isn’t nature marvelous! She wraps the inflammatory aspects of a food with other nutrients that create a beneficial effect when eaten, whereas without these nutrients it’s detrimental. We feel so blessed to experience the benefits of the beautiful whole foods we eat.

Join us to explore this topic:

Also, here’s the link to Dr. Greger’s comparison of avocados to ice cream. The health results he shares are amazing.

The recipe is a Mexican Corn Salad with avocado and a cashew dressing. We loved it and believe you will too.

To Your Amazing Health,
Connie and Bill

Mexican Corn Salad (Serves 2)

For the Dressing:
1/2 cup raw cashews
2 tablespoons lemon juice, a small lemon
1/4 cup purified water
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt or to taste

For the Salad:
1 avocado, cut in cubes
1 cup cucumber, diced
2 cups frozen corn, thawed
1/4 cup red onion, diced
1/3 cup cilantro leaves
1/2 teaspoon chili flakes or more

Add all dressing ingredients to your blender and process until smooth and creamy. Set aside.
Combine all salad ingredients in a mixing bowl and pour dressing on top and mix well.
Chill for 1 hour or serve immediately.
Notes:
If you don’t have lemon for the dressing, use lime juice or more vinegar.

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