This is why it is wrong to throw avocado seeds away

The avocado is even healthier than we realize (Shutterstock)
Updated 21 August 2017

This is why it is wrong to throw avocado seeds away

DUBAI: The health benefits of the avocado are well documented, they are good for the heart, help lower cholesterol and contain a vast amount of nutrients – but apparently we are still not getting the full benefit from this super food.

Researchers have now found that we are throwing away what has been described as a “gold mine” or protective nutrients.

Apparently the seed husk, which is usually thrown away with the seed, is rich compounds that could prevent the growth of malignant tumors and the build-up of fat inside our arteries.

Ultimately, the research found, avocado seed husk could be used to improve cancer treatments, as well as those for heart disease and various debilitating diseases.

“It could very well be that avocado seed husks, which most people consider as the waste of wastes, are actually the gem of gems because the medicinal compounds within them could eventually be used to treat cancer, heart disease and other conditions,” Dr. Debasish Bandyopadhyay, the University of Texas Rio Grande Valley, explained.

“Our results also suggest that the seed husks are a potential source of chemicals used in plastics and other industrial products.”

The latter she said could be used in cosmetics.

According to the MailOnline there are nearly 5 million tons of avocados produced every year around the world. But while the flesh is eaten, in most cases the seed is discarded.

Some firms use the seed to extract the oil, but remove the husk.
The research was started out of curiosity over what was being thrown away. What the researchers discovered was that the husk contained a combination of oil and wax.
The husk, when ground into a powder, provided approximately three teaspoons of seed husk oil and slightly more than an ounce of seed husk wax.
The researchers found 116 compounds in the oil and 16 in the wax.
In the oil they discovered a chemical known as heptacosane which could potentially prevent the growth of tumor cells, the researchers believe.

World’s oldest bread found at prehistoric site in Jordan

Updated 17 July 2018

World’s oldest bread found at prehistoric site in Jordan

WASHINGTON: Charred remains of a flatbread baked about 14,500 years ago in a stone fireplace at a site in northeastern Jordan have given researchers a delectable surprise: people began making bread, a vital staple food, millennia before they developed agriculture.
No matter how you slice it, the discovery detailed on Monday shows that hunter-gatherers in the Eastern Mediterranean achieved the cultural milestone of bread-making far earlier than previously known, more than 4,000 years before plant cultivation took root.
The flatbread, likely unleavened and somewhat resembling pita bread, was fashioned from wild cereals such as barley, einkorn or oats, as well as tubers from an aquatic papyrus relative, that had been ground into flour.
It was made by a culture called the Natufians, who had begun to embrace a sedentary rather than nomadic lifestyle, and was found at a Black Desert archaeological site.
“The presence of bread at a site of this age is exceptional,” said Amaia Arranz-Otaegui, a University of Copenhagen postdoctoral researcher in archaeobotany and lead author of the research published in the journal Proceedings of the National Academy of Sciences.
Arranz-Otaegui said until now the origins of bread had been associated with early farming societies that cultivated cereals and legumes. The previous oldest evidence of bread came from a 9,100-year-old site in Turkey.
“We now have to assess whether there was a relationship between bread production and the origins of agriculture,” Arranz-Otaegui said. “It is possible that bread may have provided an incentive for people to take up plant cultivation and farming, if it became a desirable or much-sought-after food.”
University of Copenhagen archaeologist and study co-author Tobias Richter pointed to the nutritional implications of adding bread to the diet. “Bread provides us with an important source of carbohydrates and nutrients, including B vitamins, iron and magnesium, as well as fiber,” Richter said.
Abundant evidence from the site indicated the Natufians had a meat- and plant-based diet. The round floor fireplaces, made from flat basalt stones and measuring about a yard (meter) in diameter, were located in the middle of huts.
Arranz-Otaegui said the researchers have begun the process of trying to reproduce the bread, and succeeded in making flour from the type of tubers used in the prehistoric recipe. But it might have been an acquired taste.
“The taste of the tubers,” Arranz-Otaegui said, “is quite gritty and salty. But it is a bit sweet as well.”