kaleifornian

This week on Instagram I shared a UC Davis study about avocado oil that garnered a lot of questions and comments. The headline: in the group of 22 imported and domestic brands, 82 percent of avocado oils tested were rancid or mixed with other cheap, highly inflammatory oils such as soy. "Only two brands produced samples that were pure and non-oxidized. Those were Chosen Foods and Marianne’s Avocado Oil." In the virgin category, "CalPure was pure and fresher than the other samples in the same grade."

I reached out to several brands who produce or use avocado oil in their products. Here's a summary of what I learned:

• Chosen Foods: One of two companies to pass the study's testing showing samples that were pure and non-oxidized. Since 2011, they’ve consistently tested their oils "to ensure purity – never cutting corners." With the help of UCD, they hope to encourage governing bodies to begin implementing regulations for the avocado oil industry.

• Siete Foods: All of their avocado oil is tested at third party labs that are accredited and specialize in botanical adulteration. Results have come back without any other oils in them.

• Primal Kitchen Foods: "Our internal food science specialists have a number of issues with the study, but that being said our avocado oil peroxide value consistently indicates (via third party testing) high-quality, non-rancid oil... Additionally, Primal Kitchen avocado oil undergoes significant testing at each phase of production to ensure quality and purity." More info on their site here. I asked if they'd elaborate on the "issues with the study," but they didn't reply.

• Sir Kensington's: They've worked with the current leading avocado oil research scientist, Dr. Selina Wang from UC Davis to conduct avocado oil purity testing... "Our avocado oil fell within range for all [key] attributes, leading Dr. Wang to conclude that our avocado oil is pure. Additionally, we are looking into conducting additional purity testing on a more regular basis moving forward." They also outlined several steps they take to limit oxidation before, during, and after the production of the mayonnaise.

The study has certainly brought more scrutiny to the industry, and more regulation is likely on the way. In the meantime, you can check out the last section of the write-up for Consumer Tips.