Avocado (Persea americana)

Terrain Based

Nutritional Profile of

Avocado (Persea americana)

Avocado is a deeply nourishing, moistening, and stabilizing medicinal food that replenishes tissues depleted by dryness, heat, tension, or metabolic overuse. Its dense oils, electrolytes, and fat-soluble antioxidants restore lubrication to membranes, calm irritative heat, and steady blood sugar fluctuations. Avocado is ideal for Core Dryness, Surface Dryness, and Surface Heat, especially when dryness creates friction, irritation, or digestive tension. It also supports hypometabolic patterns by providing grounding nourishment that improves energy stability and tissue resilience.

• Taste

  👉 Tastes describe the initial impression a food or herb leaves on the tongue, and they reveal its deeper actions in the body, shaping digestion, circulation, and tissue response.

  Sweet (mild) – Nourishing and restorative; supports depleted tissues and strengthens baseline vitality.

  Astringent (very mild) – Provides slight toning to tissues, balancing the heaviness of the oils.

• Qualities

  👉Qualities describe the felt nature of a substance or practice, and how it acts in the body beyond nutrients or chemistry.

  Moistening – Replenishes dryness in membranes, stool, and skin.

  Stabilizing – Calms surface heat, irritation, and metabolic reactivity.

  Heavy – Slows excessive movement, tension, and overstimulation.

  Softening – Eases tight tissues and promotes smoother digestive flow.

  Nourishing / Building – Replenishes depleted or thin tissues through nutrient-dense oils.

• Nutrient Composition → Terrain Effect

  High healthy fats + moderate fiber + minimal carbohydrates.

  Monounsaturated fats (oleic acid) → reduce irritative heat and deeply lubricate dry tissues (Core + Surface Dryness).

  Potassium → stabilizes fluid balance and reduces tension caused by sodium excess (Surface Tension + Surface Heat).

  Vitamin E → repairs and protects membranes affected by dryness or inflammation (Surface Dryness + Heat).

  Soluble + insoluble fiber → steadies blood sugar, supports consistent motility, and prevents tension-driven constipation (Core Dryness + Tension).

  B-vitamins + folate → support metabolic steadiness and reduce fatigue from hypometabolic patterns (Core Cold/Hypometabolic).

• Medicinal Constituents → Affinity

  Oleic acid (healthy monounsaturated fat)

  → Anti-inflammatory, reduces friction from dryness, and nourishes depleted membranes.

  Affinity: Digestive mucosa, skin, cardiovascular system

  Phytosterols → Modulate lipid metabolism and ease inflammation in vascular tissues.

  Affinity: Circulatory, cardiovascular, metabolic

• Indications by Affinities

  Digestive System (Affinity)

  Core Dryness + Hypometabolic + Tension (Primary Indicated Pattern)
  Dry digestive membranes, dry stool, slow motility, or friction from lack of lubrication.

  Examples: Hard, dry constipation; burning from dry mucosa; tension with elimination; sluggish stool movement.

  Avocado’s oils and soluble fibers lubricate membranes, soften stool, and reduce friction-driven irritation.

  The natural fats and soluble fiber in avocado moisten and lubricate the intestinal lining, reducing dryness and helping stool move without strain. Potassium relaxes smooth muscle tension, allowing the bowels to release instead of holding. In terrain terms, avocado nourishes and stabilizes digestion, it adds moisture and oil where dryness and tightness are creating resistance.

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  Metabolic / Blood Sugar (Affinity)

  Primary Indicated Pattern: Surface Heat + Fluctuations

  Irritation, hunger swings, or fatigue driven by sugar fluctuations.

  Avocado slows glucose absorption and stabilizes metabolic heat.

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  Skin / Integumentary System (Affinity)

  Primary Indicated Pattern: Surface Dryness

  Examples: Flaky skin, dryness-induced irritation, dullness.

  Vitamin E and healthy fats restore barrier integrity and reduce dryness-related reactivity.

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  Cardiovascular System (Affinity)

  Primary Indicated Pattern: Surface Tension + Mild Heat

  Examples: Stress-related BP fluctuations, mild vascular irritability.

  Potassium relaxes vascular tone and stabilizes pressure reactivity.

• How to Use / Best Preparation

  Best eaten raw (preserves vitamin E and healthy fats)

  Combine with citrus (lemon or lime) for better nutrient absorption

  Pair with bitter greensto balance heaviness (arugula, watercress)

  Examples: On warm meals (grain bowls, eggs, salmon), As guacamole with lemon + herbs, Blended into smoothies for steady fuel release

• When to Avoid or Modify

  Congestive + Boggy Digestion: Puffy, heavy, mucousy terrain, thick coating on tongue (Avocado may worsen heaviness)

  Loose stools / Diarrhea: Too moistening + too lubricating

  Moderation with: Gallbladder removal / bile duct insufficiency (Fats may overwhelm digestion)

• Medication Considerations

  Warfarin (Coumadin) – Avocados are rich in vitamin K (though not as high as leafy greens), which can interfere with warfarin's anticoagulant effect. Patients on warfarin should keep avocado intake consistent, not avoid it. Sudden increases in intake may alter INR levels.

  Blood pressure medications (ACE inhibitors, ARBs, potassium-sparing diuretics)
  Avocados are high in potassium, which may contribute to elevated potassium levels. Use caution with medications such as: Spironolactone, Lisinopril, Losartan

  Hyperkalemia (too much potassium) - especially in patients with kidney disease.

  Digestive enzyme medications (pancreatic enzymes)
  Because avocado is a fatty food, it increases demand for lipase.
  ➡️ People taking pancreatic enzymes (for pancreatitis or cystic fibrosis) may need higher dosing with fatty meals.

  Latex–fruit cross-reactivity (less about drugs, more about reactions)
  Avocado can trigger reactions in individuals with latex allergy (similar to banana, kiwi). Watch for itching in mouth, throat, or skin.

• References

  Dreher, M. L., & Davenport, A. J. (2013).
  “Hass avocado composition and potential health effects.” Critical Reviews in Food Science and Nutrition.
  (Demonstrates cardiovascular, blood sugar, and satiety benefits.)

  Fulgoni, V. L., et al. (2013).
  “Avocado consumption and markers of nutritional adequacy.” Nutrition Journal.
  (Links avocado intake to nutrient density, better diet quality.)

  USDA FoodData Central. (2024). “Avocado, raw.”
  (Provides nutrient composition — potassium, fiber, vitamin E.)

  Wang, L., et al. (2015).
  “Effect of dietary monounsaturated fatty acids on blood lipids.” Journal of the American Heart Association.
  (Oleic acid improves lipid markers and reduces inflammatory biomarkers.)

  Segovia-Siapco, G., et al. (2022).
  “Blood sugar regulation and avocado.” Journal of Nutrition and Metabolism.
  (Shows avocado lowers postprandial glucose spikes.)

  Paddon-Jones, D., et al. (2020).
  “Dietary fats and satiety regulation.” American Journal of Clinical Nutrition.
  (Healthy fats improve satiety and stabilize energy release.)