The avocado has become on of the most popular fruits in the U.S. Because of its health benefits and versatility, the consumption of avocados has increased from 436 million pounds in 1985 to more than 2.4 billion pounds in 2018, but getting to the berry’s savory flesh can be hazardous.

Researchers at the Mayo Clinic recently found that as avocado consumption has increased in the U.S., so too have avocado-related knife injuries. According to the 2019 study published in The American Journal of Emergency Medicine, between 1998 and 2017 an estimated 50,413 people paid a visit to the emergency room for an avocado-related knife injury. By 2017, there were nearly 6,000 such incidents, while there were only 650 injuries in 1998. The most common demographic injured were women aged 23-29 and injuries were most common on the left hands of patients.

Here are a few ways you can avoid an emergency room visit while making guacamole according to executive chefs.

1. Cut the avocado in half: Slice through the avocado lengthwise until you feel the knife hit the pit. Rotate the avocado, keeping the knife steady, to cut around the pit. Twist the two halves apart.

2. Pit: Whack the pit with your knife. Once the knife sticks to the pit, wiggle the knife i a right-left motion to loosen the pit - just enough so the pit slips out easily.

3. Remove the pit: With the knife still attached, knock the pit against a disposal container.

4. Dicing and slicing: Use knife tip to score flesh, making squares, then scoop out with a spoon. For slices, use spoon to loosen skin all the way around, scoopingng out the flesh whole.

- More Content Now


Apple Salad with Fennel and Walnuts

Serves: 4 to 6


1 cup walnuts

2 cups baby arugula

2 large apples, such as Granny Smith, Honeycrisp, Gala or Fuji, cored and thinly sliced

1 bulb fennel, cored and thinly sliced

2 ribs celery, thinly sliced on the bias

1/3 cup extra-virgin olive oil

Juice of 1 lemon

Kosher salt and freshly ground black pepper


Heat the oven to 350 degrees. Spread the walnuts in a single layer on a rimmed baking sheet. Roast until golden brown and fragrant, 6 to 8 minutes. Let cool to room temperature.


In a large bowl, combine the arugula, apples, fennel, celery and walnuts. Toss with the olive oil and lemon juice, and season to taste with salt and pepper. Serve.

- SouthernKitchen.com


Drinks to help acid reflux

Although it’s best to avoid drinks such as coffee, colas and acidic juices if you have acid reflux or gastroesophageal reflux disease (GERD), some drinks can help reduce symptoms. According to Healthline.com, herbal tea, low-fat or skim milk, plant-based milk and less acidic fruit juices (carrot juice for example).

- More Content Now



The first gum was from Europe more than 9,000 years ago.

- More Content Now