Why It’s OK To Eat A Brown Avocado

[@greendeane1]

I think you missed an opportunity and that is the distinction between an avocado that is dark when you cut it open vs the avocado that darkens after you open it. That's the prime question because nearly everyone knows avocado brown after opening. No big deal. But when you cut one open and see gray.... that is a question worth answering.

[@ae6051]

@@jaynorris330 The answer, obviously, I think, is that if it is brown when you first cut it open, it is spoiled.

[@ae6051]

Guys, this is a fake Green Deane - his channel has NO content!

[@erichatzen9668]

.

[@JohnnyBannanas]

​​@@ae6051whether it's a fake account or not, it's a legitimate question

[@bikersoncall]

@@ae6051 lol, bs, I agree with 'fake' greendan 100% I was going to post the same question, why did he (presenter) not address the issue of cutting it open and finding browning. I already figured out that the oxidation 'soon after opening' is simply natural oxidation. I came here specifically to find out if when you cut one open and it's already browning but smells fine, is it bad ..... shrugs. ... so ''are ya feellin lucky..., in all that excitement I've forgotten myself, was that 6 shots or, 5....'' What is the answer?

[@blanktom6049]

to prove this we did a test. we served brown avocados and slightly browner avocados.

[@b3at2]

They stay fresh and green for days when you put them in a mason jar and store it in the fridge.

[@davesyoutubestuff6183]

@@b3at2 Thanks. I will try that.

[@GailBecker-MSED-CM-Author]

I squeeze a little lemon juice on them, seal them in plastic food wrap, put them in the refrigerator, and they stay green until I am ready to eat them.

[@engfeiyin]

@@b3at2 I cut it horizontally so it can fit in a drinking glass , cut face down (like a cork in a bottle), and store in the fridge

[@JustinY.]

Hey, food is food

[@leefless2004]

Second

[@OF01975]

Hey, your comments Suck

[@ifergot]

A wild Justin Y. has appeared.

[@tygill7401]

Bro just do a face reveal

[@unreleasedmus1719]

Food is food, hey

[@ert685]

But what if they're already brown when opening it.

[@sudhanshkhatri606]

thats spoilt

[@PastelRay]

@@sudhanshkhatri606 nothing happends, you can eat it.

[@PastelRay]

When you open an avocado and it's a bit Brown, Don't waste it! An Avocado could be spoilt if it's completely dark brown.

[@manny7886]

I've open quite a few of them and eat it. It didn't hurt me. I didn't get a stomache ache.

[@惡-m6q]

@@sudhanshkhatri606 no it's not 😑 come on You eat worst things in the streets

[@HTPCYMC]

_Fresh Avocado_

[@MaishaZuiRulez]

Fre sha vacado

[@B10KPlaysGames]

@@khomperz OMG i keep on stumbling into you!

[@superspark3257]

How do i clean my metal computer?

[@B10KPlaysGames]

@@khomperz lol

[@swafty5813]

No plz

[@reanisuii]

Most of the time in my family we toss those avocados in a blender to make a smoothie/ gelato or put it in a baguette. I really recommend it

[@kittenmimi5326]

Is throwing it in a taco a good idea?

[@reanisuii]

Kitten Mimi I’ve never put it in a taco before, but a tortilla, chicken some avocado, onion and sauce is hella good 🤤

[@dianateabag]

Just mash them with a fork

[@kittenmimi5326]

@@reanisuii good idea! Sounds hella tasty~

[@kittenmimi5326]

@chronicle tap you mean the ingredients used for smoothie or for gelato or to spread in a bauguette?

[@jdoe3006]

but its hard to differentiate an oxidized to a spoiled one

[@holaCarolina]

No it isnt. It takes practice and a change in habits but it is easy. These are the Mexican secrets of avocado You have to softly touch it and put some preasuren on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, if its more like a tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad. If its too green, hard as a baseball, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell reall y bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check). This news paper thing works with papayas and mangos that are too green (and sour). Now open it. If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than other, that is normal. If you want to you can aboid the brown parts because taste does change but it will never make you sick. To save an avocado so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh. Now guacamole. When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later. When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part. You're now somewhat educated in the ways of the avocado. ENJOY!

[@stanleymaximillian8403]

@@holaCarolina wow, this is a comprehensive explanation. Thanks a lot! A question though, how about if it is a bit softer than peeled banana, has black/brown spots in different places when opened (most probably because there is cavity in the fruit), has some kind white thingy at the stem before peeled, and the fibers going to the stem from the seed are very thick?

[@esratasneem1113]

@@holaCarolina : Thank you from the bottom of my heart. I not just appreciate your time in educating us, but also in helping us enjoy your wonderful write up on the precious avacado.💕 Most often I find we lose the avacado because we know nothing of it.

[@Bigfoot_With_Internet_Access]

All avocados are equal.

[@TheBrowns-Love]

It taste better green I tried both

[@pengoslowpo]

@@TheBrowns-Love it's since you know which one you're going to taste in order so it makes you a little bias.

[@gamergirl8394]

as equal as spoiled ones 👌

[@sandykhp]

I am going to vote for a brown avocado to be my next president. Will be million times better than the orange jabba the hut we have now.

[@khyatichopra98]

Avocado lives matter!

[@AdrienneStarr]

Lemon juice keeps it from oxidizing

[@gracealexandre3381]

Also put them in the fridge as soon as they turn a dark green, and start getting soft. The cold keeps the tasty green avocado from going black, and keeps it firm. If you have a bit of left-overs, put the remains in a sandwich bag mixed with some lemon juice. The lemon juice helps it to keep its green color without affecting its taste.

[@veezspace]

Somehow putting lemon juice doesn't ever stop mine from browing though it's refrigerated too...

[@elissawilson9839]

To keep avocado halves over night, I found a trick that really keeps it from going brown! I saw if you put a layer of olive oil just as a barrier on the green it keeps the oxygen from oxidizing the avacado! I figured it would work like lemon does, only protect it slightly but it looked just how it did when I put the oil on!

[@NathanChen-cd3eq]

It’s like putting olive oil over pesto to stop it oxidising

[@thearodriguez8073]

Thankyou! I will try this 😊

[@unleashingpotential-psycho9433]

Even though it is OK, I still feel a lot better eating the green avocado and not the brown one.

[@gonzalogarcia2458]

UNLEASHING POTENTIAL - PSYCHOLOGY VIDEOS racist

[@atelierringo8895]

UNLEASHING POTENTIAL - PSYCHOLOGY VIDEOS Unless it’s actually like oxidation I think it’s fine, but when it’s overripe it get stringy etc. not something I want to eat…

[@veloboy1]

@@atelierringo8895 dont waste food, it costs a lot of land, effort and water to grow a lot of avocado's

[@atelierringo8895]

Charlonian Bosch it’s clearly a difference whether the fruit is just oxidized or overripe? Would you eat an overripe apple that is all mushy, brown and grows roots - I don’t think so.

[@pengoslowpo]

It's probably just your mind since you've been raised that way or just that you think that way. It's normal for people to feel like they cheated or they don't feel right eating a certain food. It's like maybe some Western people don't like some Asian food and vise versa. Just your thought process and what you've heard or seen in the past that changes or influences your mind to change actions or thoughts. Well make sure not to waste, too much though. Or just eat the Avacados right away or yeah. Like I said before how your mind changes... I think I'll be able to eat the brown part since because of the information given in this video. Like this video also said if it's too brown and has been chilled or too much air touches the inside then it's not too good to eat.

[@myxezipetelka]

what if i open a new bought avocado and it is already brown inside? you only show perfect avocados that you let rot for some reason on the air but i live in germany and when i buy avocados they are already brown upon first opening.

[@rhysskosakowski]

max mustermann if it is completely brown then throw it

[@madmonty27]

Dann kaufst du einfach die überreifen :D sie darf nicht zu weich sein. Vielleicht versuchst du mal eine harte zu kaufen und checkst dann jeden Tag einmal die Konsistenz, wenn es gerade so weich geworden ist, würde ich noch einen Tag warten und dann genießen :)

[@kauigirl808]

That's different my friend.

[@kauigirl808]

Obviously not good.

[@yuppers1]

I try not to buy avocados ripe for that very reason. If you buy them hard and unripe and leave them on your kitchen for a couple days they will soften up and still be green when you open them.

[@crisfield4364]

Spray a half avocado with avocado spray or olive oil spray to keep it from turning brown. This also works for the top of guacamole that you're not going to serve right away.

[@MeepMeep88]

I've already eaten 7lb and it's only been 1 month this year lol

[@w1nter_nigh7]

I've never ate a avocado in my entire life

[@w1nter_nigh7]

@деси кућо 8ts not like my religion or anything it's just I've never gotten the chance

[@sandykhp]

From ur profile pic seems like u ate 7 million lb of clememtines.

[@MrKrypt]

I ate one and was disgusting never eating again

[@chrissanchez9218]

It’s good with lime and salt

[@DamianAI9]

Just do this, when you cut open your Avocado add a little amount of lemon juse so the oxidation will be slower

[@ninjanerdstudent6937]

Food is expensive. I’ll still eat it.

[@SailfishSoundSystem]

What is your sample size? Three? Jesus. Really scientific.

[@w1nter_nigh7]

?

[@andanssas]

And 1 of them actually found the complete opposite of the other 2... This may mean that the ripeness is also an important factor for making a good study on this. I once ate a partially unripe 🥑 (i.e. some parts were harder) and got stomachache for hours after.

[@holaCarolina]

HOW TO Everything AN AVOCADO. These are the Mexican (my mom's) secrets of avocado. You have to softly touch it and put some preasuren on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, if its more like a tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad. If its too green, hard as a baseball, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell really bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check everyday). This news paper thing also works with papayas and mangos that are too green and sour. Now open it. If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than others, that is normal and acceptable. If you want to you can avoid the brown parts because taste does change but it will never make you sick. To save an avocado so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh. Now guacamole. When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later. When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part. ENJOY!

[@Big1nz]

Small sample size but I believe you can replicate these results over and over again so give it a try.

[@meow-cs9gz]

Pimples

[@kayin4o8]

Hola, Hispanic here. The browner avocado is best for salsa or guac. Plus it has a better sophisticated taste. Even better for avocado smoothies

[@CarlosDiaz-wp7sp]

*First world problems* "Oh no, my avocado is brown, igh"

[@hitachi4264]

-auth right

[@Melted_Butter]

I tested this with my class. The survivors didn’t notice any difference in taste. 👍🏼

[@laura987123]

If I only eat half I put some lemon juice on it and pop an avocado food hugger over it, it doesn't completely stop the browning but it helps a lot and I just slice a bit off to remove the brown before I eat it

[@rafaelgonzalez2266]

What’s wrong with there “ Normal” avocado? It’s so brown.

[@doc9.]

I would easily add lime, tomatoes, cilantro, onion, garlic, salt, and pepper. Stir that brown avocado into a great tasting Guacamole.

[@MPam1619]

What if they're brown when you slice them open?

[@kayagorzan]

It's still FRE SHA VOC ADO!

[@aiuramikoto4635]

I don’t eat avocados and still watched this video..something is wrong with me.

[@lomoplateado8402]

I've been eating 2 avocados for 1.5 years, guess how many avocados I ate.

[@koreypaul6698]

The moment you said "I don't eat avocados" I already knew something was wrong with you 😂

[@someguy2135]

Just make your brown (but still good) avocados into guacamole. That will hide the unpleasant taste, and you get the nutritional benefit, while avoiding food waste.

[@justcaused6182]

I'd actually not even eat the left one. You can actually slow down the oxidation of avocado by putting them in vacuum containers or by putting on lemon juice over them and tightly wrapping the bowl with wrap foil

[@holaCarolina]

Try saving it with a freshly cut half onlion in an airtight container. What makes you cry when cutting an onion will keep it from oxidizing.

[@SorayaBerrada]

What about avocados that have already brown bits when you open them? And what about those awful stringy parts?

[@samimotag]

The stringy parts I just mash up and eat and same with the very light brown parts. Darker brown parts I cut off.

[@rachelbonnar]

Keto makes me say, 'OOPS, when I look at avocadoes. They are ALWAYS as HARD as a rock in the USA, and they go straight to RIPE ish to BAD in minutes, not days. Avocadoes used to be a delicacy in the 1970's USA, But now they are represented as regular as FOOD, not the decorations they are. Every avocado on offer in USA is always as hard as a rock, until it costs $3 to go bad and stringy in a day. No joke I paid $1.85 for a HARD avocado to prove how it "ripens". They all go rancid within hours (NO JOKE) of being edible,..I have not seen a ripe avocado since I was 30 years old. I have never touched this kind of HARD avocado in my life. My family used to eat avocados 2 times per day, several times per week. This is hard, fibrous, stringy, BROWN matter. Keto can't even FIND any avocados, they are non-existent. Squeeze one, if you CAN, it has already passed. I wish we had avocadoes only in the CA Season, not ALL YEAR ROUND.

[@peninah.l.wambui5281]

Lemon can help with oxidation... depending on the use... you can also wrap it up with cling film if you want it to last outside longer

[@peninah.l.wambui5281]

Oh... he said it

[@ajwhatelse398]

The woman that was blindfolded reminded me of birdbox.

[@kykytrif148]

They're all wearing blindfolds be specific lmao

[@howtotruckdriver101]

Thank you I'm going to eat those discolored avocados now.

[@someguy2135]

Good to know. Now I want to know how to tell when they cross the line to actually being bad for you.

[@kyivstuff]

Thank you!!! You don’t even know how long I wondered but forgot when I got close to any internet connected devices :P

[@p.pinchelette2909]

I eat them brown because I'm broke and twisted.

[@abobbybaby56]

You can have mine!

[@jrizzelli]

Yeah no shit guys great experiment. Youve proved avocados brown in the air. How about the ones i slice open and are already brown, black, speckled and mushy. Are you saying those are ok to eat?

[@riorockers]

It's because they're sh*t from outside the USA that are picked too early or too late for shipping and won't ripen properly! I grew up eating them all the time in California before they became so popular, rarely saw it. Everything good gets ruined by popularity! 😢

[@Alianger]

What's up with some avocados smelling/tasting like tulip or some other flower?

[@allanbond3673]

Cling film on the exposed avocado is by far the best oxidization prevention

[@carinakaarli4784]

Why would you cut open an avocado and not use immediately it in the first place??

[@Fyodor_Plush]

Me watching this after throwing my avocado yesterday💀

[@peterwong8186]

If you don't have lemon to keep avocado fresh, would vinegar help avocado stay fresh???

[@4pl3x]

Vineger would take over the taste.

[@WDCallahan]

If the top of the guac is rusting; one, you forgot the lime juice; and two, stir it in. I didn't know people were skipping the avocado rust.

[@mowthpeece1]

Oxidation = free radicals. Not eating it. It's rust. Eat it green and follow it up with lemon water for the antioxidants.

[@seededsoul]

How did they preserve the other half of the avocado?

[@holaCarolina]

You can do it im many ways. This is a guide to avocados with my mom's mexican knowledge. Before eating, you have to softly touch it and put some preasure on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, eat it complete and you will be sick. If its more like a fresh tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad. If its too green, hard as a baseball, or you want it ripe not slightly green, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell really bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check). This news paper thing works with papayas and mangos that are too green (and sour). Now open it. If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than other, that is normal. If you want to you can avoid the brown parts because taste does change, but it will never make you sick as long as its more green than brown. To SAVE AN AVOCADOZ so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh. Now guacamole. When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later. When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part. ENJOY!

[@dudeistpreist5721]

The woman who thinks the avacado is rotten might have a bad nose or sensitive taste buds that get the bitter sense more than the average person. Those with strong senses of taste (like kids) tend to not like veggies and fruit because of a bitterness that goes along with them.

[@nrdixie]

So you served them brown avacado and really brown avocado. Both tase like off avacado since theyre brown.

[@danieldelacruz7305]

Is okay to eat brown avocado but not bread that has mold if you eat the good part.

[@Hubbubb22-citiesskylines]

what if it’s brown when you cut it open?

[@TheJohnnyJason]

Oh... so it definately is no mold?

[@MeepMeep88]

They took texture out of the equation, which is fine I guess.

[@synchronicity67]

What if its already brown when first opened??

[@rickyd865VOL]

Just bought some avocados 4 days ago. I went to make some avocado toast and they had white fluffy mold on outside. I threw them away. Would it have been ok to eat? Was soft to the touch. I didn’t cut them open or anything. Asking for the future jic happens again. Thanks.

[@cicicave1279]

+rickyd7704 So if u r going to leave avocados out for 4 days straight, def get the ones on the firmer side so they can have time to ripen. Also once opened, try to use at least 1/2 of it in 1 day, then use other 1/2 next day and so on. If u have any on hand, store the halves in an airtight mason jar. Also, I've learned this the hard way where NEVER EVER put avocados next to other fruit (e.g., bananas); not only do they ripen faster but when they go unused, they also go bad a lot faster as opposed to keeping it separate and away from other fruit.

[@yvette.3075]

If you mix a little vegetable oil in the guacamole it won't turn brown as quick and when storing it, apply a damp paper towel touching the guacamole then the lid and it will help also

[@hanoh2904]

Lol i bought a rock hard avocado and it was sitting on the kitchen counter and it ripened but i didnt feel like i want it the very next day it became very brown but i ate it anyway

[@bandonkadonk]

what happens if its brown after you open it

[@whoaman9491]

is it fine if tiny bits of mold grow on my avocados? can i still eat the clean parts?

[@efjayadi]

food is food 😂

[@agustinmoses8238]

Avocado is avocado being brown, green or red. Avocado is life.

[@abdul-rahmanwashington2479]

3:02 The only thing that matters

[@NewbyTon]

*_hECciNg mILleNiALs aNd ThEIr aVOcadO_*

[@kirky9347]

What about when you open it up and it’s already brown?

[@williamnewman845]

I never knew this thank you for the input

[@dumpling3309]

Some people put the avocado seed inside the guacamole bowl and may add some lime or lemon juice.

[@johnkrieger185]

Avocados are high in oil. If the flesh is black, that means that the oil in it has oxidized. Rancid oil is an oxident that has numerous bad effects.

[@ollyjohn82]

How much is a lb?

[@raihanislam912]

I'm allergic to acocados, I have asthma attacks when I have them, last time I did that, I had to go to the hospital... fun

[@cashmoneyz30]

Raihan Islam sucks to be you

[@petesahad3028]

Well, i guess you should end it, then.

[@RA-wm6rp]

You can't have an asthma attack with a food allergy.

[@moneymafialive]

@Pilfer Bean thats OAS. take a probiotic and omega 3s and it will go away

[@thetoddsmith]

Okay. I bought an avocado once and then I stubbed my toe on the kitchen table. Your turn!

[@itzjo6649]

I’m sure we all came for the same question and we all now fruits like apple, bananas, AVOCADOS etc. browns exposed in air, oxidation Blabla. I just opened the avocado and it has brown spots. IS IT SAFE TO EAT ???

[@LexusFox]

I think some people add non-existent descriptors to feel like experts.

[@izzatikamila43]

When I open an avocado there’s some hard things inside like seeds but obviously there’s only one so what is that?

[@moz1234moz]

Avocado is soooo good.

[@gamergirl8394]

*_2:30_* *_o OF_*

[@elvinjhun1856]

You guys from america should try avocado float or avocado ref cake

[@wiratimothy]

How about the unsaturated fat content? Does it decrease?

[@Jaggerbush]

I was 40 before I started eating avocados. My brother in law would always buy them when we made tacos at family gatherings. It would take another 10 years before I would LOVE it on toast, English muffins, etc .. anyone have any exotic ideas to serve up an avocado? 🥑

[@engfeiyin]

Had a really bad poisoning before after eating an avocado that had browned below the skin Never had problem with overipe avocado after I started packing fresh unripened avocados in those transparent vegetable packing containers and then taking one or two to leave in room temperature when needed. It takes around two days to be ready to eat. You know it's nicely ripened when it's slightly soft to slight finger tip pressure

[@b3at2]

They stay fresh and green for days when you put them in a mason jar and store it in the fridge.

[@day2smoove547]

You live u learn

[@visforvegan8]

I'm not concerned about a beautiful avocado that sat out for a few minutes. I want to know about when I cut it open, and it's brown and pitted.

[@jamietan7454]

So what if it’s in space

[@arvin6606]

We asian doesn't judge only by the looks. Most parents teach us how to know which one is good and which one is not by the taste and texture. Just like cooked rice which is almost the same with spoiled one but the spoiled one has different texture and a little bit different taste

[@dragondiaries3144]

Thia video saved me from throwing away brown avocados...🥑♥️✌👍

[@jackmartin5032]

Well some people might be alright but I just ate one and now I'm sick with stomache cramps.

[@Hero4fun77]

Thx I need this. I thought it was rotten so I check here. Love avocado. Just recently started eating it.

[@toxicflatulence9437]

01:18 melanin is in your skin too. Albinos have little or no melanin that's why they have everything white in colour

[@rachel-cf1my]

Peel the avocado.... GUACAMOLE GUAC GUAC-AMOLE!!!

[@guardianhoot]

I do eat the brown avocado bits. Why would someone think it is rotten? ?????

[@alexanderparra9271]

I got an avocado slicer ad before this video

[@traceydelfs2657]

Yeah, no shit you can still eat the brown part! but it gets tough, bitter and waxy so why would you want to. Just slice off the dry surface and eat the fresh underneath.

[@mzmz9798]

What if you eat it and it’s brown inside or black?!?

[@thebigsad9463]

Because it's still avocado

[@OF01975]

Nah the flesh gets replaced with blackppl and turns brown through a process called Redox Reactions

[@triggerhappy522]

i hate when i cut open an avocado and it's brown in some parts because im not sure if i should eat it . im probably going to just get guacamole fro m now on for my toast. they put something in it so it doesn't turn brown

[@blndrndmguyok4403]

The girl with the red hair... Did you tell her beforehand that she would get one "fresh/normal" and one "brown"... Or? It felt like she played it up

[@koreypaul6698]

I've eaten about 7lbs of avocado this week and I'm not done!

[@AyyRalphy]

One time I ate a very ripe avocado like black lmfao I was soooo desperate to get healthy fats and felt no urge to go grocery shopping. I was fine. So if i’m okay you can be ok

[@OF01975]

Raphael Ferrero one time iwas on the internet and i clicked a link and it was this japanese woman putting avocados in her ass

[@AyyRalphy]

o 44 LMFAOOOO

[@tutu8963]

Hey, can anyone tell me why there are seeds in my avocado?and is it still good to eat...?

[@myyoutubechannel3161]

In other words, don't waste an avocado. Just peel back the browning, and you're good to go. 🥑

[@dabaglady]

I like mine ripe and a little lemon juice will help aging and slows oxidation. That's my opinion

[@Cloppa2000]

I just ate one like this 30mins ago. Thought twice but did it anyway! I'll let u know how it goes!

[@GioRodz]

Great video!

[@vilmospalik1480]

avocado consumption increased 7x, avocado: get's 20 times bigger