Recipe:
Ingredients:
2 Avocados
1 tomato
+/- salt
+/- 1 tsp oregano
+/- cilantro
+/- Lemon
Chop up avocados and tomato and mix together in food processor or manually . If using a food processor, use S blade and “pulse” function. Add salt if desired, but not if you have high blood pressure! You can add a few sprigs of fresh oregano from your garden or one teaspoon of dried oregano herb. You can also add a few sprigs of cilantro. 1 teaspoon or the juice of 1/2 small lemon can be added. It will act as a preservative. The pit can also be placed into the guacamole, which will help the mixture last longer.
I am using tortilla chips without trans-fats in this video. Some tortilla chips have trans-fats, so please read the label carefully. If you do not want to use chips, you can try carrots, peppers, or cucumbers work well too in dips.
What are trans-fats?
Meat and dairy products may contain small amounts of naturally occurring trans-fatty acids. Most trans-fat is formed by adding hydrogen to vegetable oil, which causes the oil to become solid at room temperature. This oil is less likely to spoil, so foods made with it have a longer shelf life. Some restaurants use partially hydrogenated vegetable oil in their deep fryers, so they can change the oil less frequently.
Trans-fats can contribute to heart disease and are considered even less healthy than saturated fats, which can also contribute to heart problems. They can raise “bad” cholesterol and lower “good” cholesterol. The FDA has required the amount of trans fats in foods to be listed on the backs of food packages since 2006, but companies are allowed to round less than half of a gram of trans fat to zero on the package label.
The Food and Drug Administration (FDA) said food companies will be required to phase trans-fats out over the next three years. Foods that commonly contain trans fats include: frostings, pie crusts, biscuits, microwave popcorn, coffee creamers, frozen pizza, refrigerated dough, vegetable shortenings and stick margarines. Trans fats no longer fall in the agency’s “generally recognized as safe” category. Food companies can petition the FDA to use them. The FDA has not targeted the small amounts in meat and dairy because they would be too difficult to remove.