When you take the oil out of the avocado, you lose the stuff that protects it, so it goes bad faster when you cook with it.

Evidence from Studies

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Contradicting (1)

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Isolation of antioxidative peptide from the protein hydrolysate of <i>Caragana ambigua</i> seeds and its mechanism for retarding lipid auto‐oxidation

Computational/Algorithm Study

In Vitro

2019 Apr

This study didn’t look at what happens when you take oil out of food—it showed that adding a special peptide can help stop the oil from going bad, but it didn’t say whether taking the oil out made it more prone to spoiling in the first place.

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Isolation of lipids from their native food matrix removes endogenous antioxidants and structural protections, increasing susceptibility to oxidative degradation during thermal exposure.

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