The following Mark's Daily Apple article was written by Marksissons

and is narrated by Brock Armstrong.

Hi, this is Brad Kern, subbing for the incomparable Brock Armstrong with today's post.

What's so healthy about avocado oil?

It doesn't take much digging to figure out that most of the oils we eat in this country

are fantastically poor choices. There's the heavy processing to consider, as well as the GMO sourcing,

the rancidity, and dramatic omega fatty acid imbalance to name a few unsavory points.

Sure, we make different choices in our own kitchens, but sometimes we find ourselves

wishing we could recreate a certain taste in a primal version of an old favorite recipe,

or just find a better flavor in one of our new favorite primal meals.

As a result, even the most primally devout

among us are on the lookout for the healthiest choices with the right practical adaptability.

And, oh yeah, good taste. In the interest of relishing our food while respecting our bodies,

we hunt down lesser appreciated alternatives. Plus, there's just something fun about

undermining the status quo to support worthy culinary underdogs. One of the great finds of my

primal journey has undoubtedly been avocado oil, a little recognized healthy fat with big versatility.

The health benefits.

Aside from the chip and guacamole spread, avocado just doesn't get the respect it deserves.

Consider the fact that an avocado is over 75% fat.

For a plant, this is a small and glorious miracle.

What this fruit lacks in sweetness, it overachieves in satiety.

But let's look at the fat breakdown. From an omega standpoint, avocado oil gives

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