The following Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Lehman.

Twelve surprising things you can do with avocado oil.

If it were up to me, I'd have a steady supply of perfect, ripe avocados on hand.

They'd have no blemishes, no bruising, no weird soft spots, no stringy veins running through.

Every avocado would be ripe and somehow managed to stand up to rough handling.

They wouldn't be watery or mushy, just creamy.

Life would be good, and I'd probably retire and begin an all-avocato diet.

But that's not reality.

Avocados are a crapshoot.

They take forever to ripen.

There's usually something wrong. Half the time I have to cut out half the flesh just to approach edibility. And I say this, living in the home state of the best

avocados in the world. Enter avocado oil. No, it's not quite the same as a plump avocado. No, you can't make guacamole out of it,

although some disgusting heathen has probably tried using gums and thickeners. For that,

it falls short of a plump avocado. But because first-press avocado oil, the kind I make,

retains most of the fat-soluble nutrients, antioxidants, carotenoids,

and chlorophylls found in the fruit.

Just like extra virgin olive oil retains the olive nutrients, first-press avocado oil provides the

power of avocado in a compact, reliable, convenient, pourable package.

And it lets you do these 12 cool things.

Number 1. Makes meals less inflammatory.

Adding half an avocado to a standard hamburger meal reduced the post-pranile inflammatory response.

Without the avocado, levels of the inflammatory cytokine IL-6 remained elevated

...