Avocado Oil For Cooking
Costco sells these (I think) fabulous bottles of liquid avocado oil with a smoke point of 420 degrees. My good fat radar says, "Avocado fat = good" but one of the "rules of thumb" on good fats are solid at room temp and these bottles of avocado oil are liquid.
Does anyone have any knowledge here? Is liquid avocado oil good fat or was it only made liquid by some vile process that extracts all of the goodness of avocado and replaces it the tears of sacrificed babies?