While at Walmart I saw something new in the produce department. A low fat avacado It was about the size of a grapefruit, light green and kind of hard. I don't know what the inside was like, but the outside combined with the fact they took the good stuff out just makes it a depressing little fruit.

What a sick idea!

Remember the ads for avocados featuring Angie Dickenson?

For the low fat avocado would they have Kate Moss?

Why do you assume that is genetic engineering? As far as I know, I don't believe you can buy any genetically engineered food in the US yet.

The fat content of avocado's varies. Generally the higher the fat content, the better the avocado. But that is one of the properties that is breed for and you can select for when you're buying a variety. You could probably breed your own low fat avocado variety, but I somehow doubt the world will beat a path to your door.

Breeding varities of food is nothing new. Humans have been doing it for centuries.

The US is the "king" of GMOs. Our food supply is being severely compromised by it. But that's for another forum.

Ladybelle, like Nancy says, some varieties of avocado are lower in fat. For instance, the Florida avocado. As far as I know, they haven't been genetically engineered. http://www.foodsubs.com/Avocados.html Are you describing a "Reed" avocado?

Wanda

Perhaps "selectively bred" is the term we were looking for. Either way... as long as they don't replace my tasty full-fat Haas, I'm happy!

It sounds like you are describing a Florida avocado. They are half the fat of the Hass and none of the flavour or texture.

Karen

I think I'd rather eat a rock!

Ditto!

I don't know guys, I just tasted a florida avocado and I thought it was quite delicious. It was smooth, creamy, and kind of sweet. It was a lot more like fruit than a Haas, but still very good with sour cream & lemon.

hmm - Florida, California, all I know is the black ones with the nubby skin I love and the green ones with the smoother skin have a lot less flavor - almost bland. Something I learned on this site that in all the years of eating avocados I never knew was to put them in the fridge as soon as they get a little soft. I haven't wasted a single avocado in months!

PecanPie

If I remember the florida ones have more carbs. This may of been a decendant of the florida one, but I havn't seen one that large or smooth, or round before.

When I said genetic engineering I ment either by the lab, or more likly through specific breeding and possibly gene splicing with other foods. It's still minipulating the genes to reach a desired result either way you look at it. I'm not saying it's bad in any way or form, just in this case it seemed like the low fat industry was fighting back to the low carb

There are probably at least 30 varieties of avocados, from California, Mexico, Florida and Hawaii and maybe other subtropical lands.

It's NOT genetic engineering or a low-fat conspiracy! Puh-leeze!

Agree, its more likely the result of cross breeding. I don't think genetically engineered foods are as common as you all think they are.

I used to be a member of the California Rare Fruit Tree Grower's association and the number and variety of avocado's is astounding.

Ah, is it my imagination, or does guacamole taste better than Avacados?

CALIFORNIA - Hass


Total: 279 Fat:27 239 89% Sat:4 38 14% Poly:3 30 11% Mono:17 150 56%Carbs:13 17 6% Fiber:9 0 0%Protein:3 14 5%Alcohol:0 0 0%

279 CALS - 89 % FAT 5 % PROTEIN and 4 net carbs !

FLORIDA - Nass


Total: 489 Fat:47 419 89% Sat:7 67 14% Poly:6 53 11% Mono:29 263 56%Carbs:22 29 6% Fiber:15 0 0%Protein:6 24 5%Alcohol:0 0 0%

489 CALS - 89 % FAT 5 % PROTEIN and 7 net carbs !

Hass rules !!


Must be the jalapenos, limejuice, garlic and chilantro, don't you think ?