Due to its high viscosity, it coats food rather than being absorbed into it. This makes it more economical than conventional oils like olive oil, since less of it needs to be used. Avocado oil has a very high burn/smoke point of around 491°F (against 400°F for olive oil) an important difference when cooking, because that is the point at which the healthy monounsaturated molecules become harmful. The smoking point is the degree to which you can heat the oil before it begins to burn and smoke. Once the oil begins to smoke it creates free radicals, which are very harmful to your health and are a major cause of many diseases. This is one of many reasons why MIRA Avocado Oil is a smart and healthy choice.
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