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Diabetes Discussion
Reactive Hypoglycemia
What to eat?
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<blockquote data-quote="Kristin251" data-source="post: 1184705" data-attributes="member: 240838"><p>I am the avocado queen. </p><p>Never refrigerate until ripe. As soon as you can push slightly on them put them in the refrigerator. They will keep for over a week. Now if you cut one and only want to eat some of it, take the unused portion and seal the 'meat' until its air tight. You can use waxed paper, Saran Wrap, a napkin, paper towel or anything that keeps the air out. Then push the shell down firmly on a plate and refrigerate. Do not take the unused portion out of the skin </p><p>Or if you like guacamole you can make that and add sea salt and whatever else you like and a little lemon or lime juice. You can save the rest until the next day if you put it in a container and seal the top with one of the items above. The very top may be a little brown but the rest will be fine. The key is to not let air get at it. I eat one a day so rarely have any left. I just smash with sea salt and put it in a container and eat some throughout the day. They do store in the fridge for over a week. But the fridge halts ripening so make sure they're ripe, but not over ripe before refrigerating.</p></blockquote><p></p>
[QUOTE="Kristin251, post: 1184705, member: 240838"] I am the avocado queen. Never refrigerate until ripe. As soon as you can push slightly on them put them in the refrigerator. They will keep for over a week. Now if you cut one and only want to eat some of it, take the unused portion and seal the 'meat' until its air tight. You can use waxed paper, Saran Wrap, a napkin, paper towel or anything that keeps the air out. Then push the shell down firmly on a plate and refrigerate. Do not take the unused portion out of the skin Or if you like guacamole you can make that and add sea salt and whatever else you like and a little lemon or lime juice. You can save the rest until the next day if you put it in a container and seal the top with one of the items above. The very top may be a little brown but the rest will be fine. The key is to not let air get at it. I eat one a day so rarely have any left. I just smash with sea salt and put it in a container and eat some throughout the day. They do store in the fridge for over a week. But the fridge halts ripening so make sure they're ripe, but not over ripe before refrigerating. [/QUOTE]
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