It's not often that one finds a perfect oxymoron, but it happened to me in a supermarket recently when I encountered a pint of "Fat-Free Half & Half." 
 
 In the U.S., half-and-half is typically half milk and half cream and contains about 12 percent fat, so how can such a product be rendered fat-free? Answer: by replacing butterfat (a mostly saturated fat) with corn syrup and adding chemicals and thickeners to simulate fat's texture and mouth-feel. The ingredients list: skim milk, corn syrup, cream (this is accompanied by a footnote reassuring the consumer that the cream adds "a trivial amount of fat" -- I assume because the product contains a trivial amount of cream) and "less than 0.5 percent of the following: Carrageenan, Sodium Citrate, Dipotassium Phosphate, Mono and Diglycerides, Vitamin A Palmitate, Color Added (Ingredient not in regular half-and-half)." 
 
 Odd as fat-free half-and-half may seem, it's far from unique. A search for the term "fat-free" in the grocery section on Amazon brings up 3,386 products; "low-fat" yields 3,597. That's a vast array of food products in which no- or low-fat content is touted as a virtue. Many of them, like the pseudo half-and-half, compensate for the fat's absence with extra sugar, corn syrup or other added sweeteners. 
 
 Such products are so ubiquitous that it's easy to forget just how new they are. From 1958 to 1970, nutrition researcher Ancel Keys surveyed populations in seven countries then published a study suggesting a strong correlation between diets high in saturated fat and increased risk of heart disease. The study was controversial from the start, and its methodology has since been criticized by many (had Keys used available information from 22 countries, rather than the seven he chose, no correlation would have been seen, leading to charges that his data set was "cherry-picked"). But by 1977, the Senate's Select Committee on Nutrition and Human Needs went all in. Its "Dietary Goals for the United States" perfectly reflected Key's dodgy findings, urging Americans to eat less fat and more grains. 
 
 The notion went mainstream when an avalanche of supermarket products engineered along these lines soon followed. The reason? Pure profit. Relative to fats, commodity grains and grain-based products such as high-fructose corn syrup are cheap to produce, especially when they are subsidized. This allows breathtaking profits for food processors. Consider some prices taken from the commodity indexes on April 26, 2012, and from my local supermarket: 
 
 Commodity corn costs about 10 cents per pound. A brand-name, one-pound bag of corn chips retails for about $4. 
 
 Commodity wheat costs about 11 cents per pound. A brand-name, two-pound loaf of white bread contains about 18 cents worth of wheat and sells for about $3.50. 
 
 This fat-is-bad, sugar-and-processed-carbs-are-harmless movement reached the height of absurdity by the late 1990s, when the American Heart Association (AHA) allowed Kellogg's Frosted Flakes, Fruity Marshmallow Krispies and Low-Fat Pop-Tarts all to receive the AHA's Seal of Approval. 
 
 Fortunately, such nonsense is on the wane. "It's time to end the low-fat myth," said Walter Willett, professor of epidemiology and nutrition and chair of the Department of Nutrition at the Harvard School of Public Health: 
 
 "Unfortunately, many well-motivated people have been led to believe that all fats are bad and that foods loaded with white flour and sugar are healthy choices. This has clearly contributed to the epidemic of diabetes we are experiencing and premature death for many." 
 
 Evidence is accumulating to bolster that point. For example, in 2009, a systematic review supported by the Heart and Stroke Foundation of Canada of cohort studies and randomized trials concluded that there was "insufficient evidence of association" between saturated fat intake and elevated risk of coronary heart disease. Instead, it singled out the influence of foods with a high glycemic load -- that is, sugar- and processed-carbohydrate-laden foods -- in raising cardiovascular disease risk. 
 
 It's not just that fat is neutral -- the right kinds have some unique health benefits. Another study, published in the Dec. 21, 2010 issue of the Annals of Internal Medicine, showed that a natural substance in dairy fat, trans-palmitoleic acid, may substantially reduce the risk of Type 2 diabetes (and, as result, of heart disease). The research team from the Harvard School of Public Health looked at more than 3,700 men and women age 65 or older in a National Institutes of Health-funded Cardiovascular Health Study who had been followed for 20 years to evaluate risk factors for cardiovascular diseases in older adults. The investigators found that participants who reported eating more whole-fat dairy products had higher levels of trans-palmitoleic acid in their blood. Over the following years those men and women who had the higher levels of trans-palmitoleic acid were about 60 percent less likely to develop diabetes than those whose blood levels of trans-palmitoleic were lowest. 
 
 The American public has been led astray, as the government and industry have used shaky science to demonize natural fats and promote fat-free dairy products, processed grains and sweeteners. The fact is that natural fats and fat sources such as extra-virgin olive oil, butter, virgin coconut oil, oily cold-water fish and even an occasional grass-fed, grass-finished steak are all good for you if eaten moderately in the context of a low-glycemic-load diet. They supply essential fatty acids and satiety while helping to keep blood sugar levels, insulin and whole-body inflammation levels appropriately low and steady. Conversely, we all need to stay away from hydrogenated oils and from polyunsaturates including soybean oil, commonly termed "vegetable oil," which is used for deep-frying and in cheap baked goods. I believe the evidence is clear that these are strongly pro-inflammatory. 
 
 No one's health is improved by swapping out natural saturated or monounsaturated fats for skim milk, sugars or processed grains. So if you encounter misbegotten products such as fat-free half-and-half, do what I do -- leave them on the shelf. 
 
 Andrew Weil, M.D., is the founder and director of the Arizona Center for Integrative Medicine and the editorial director of www.DrWeil.com. Become a fan on Facebook, follow Dr. Weil on Twitter, and check out his Daily Health Tips Blog. 

 Image copyright iSLA BONITA Image caption It is unclear if the fruit tastes any different but makers say it has a 'soft and pleasant pulp' 
 
 From Instagram posts to morning smoothies, you cannot seem to escape the avocado in 2017. 
 
 But the fruit could soon become even more popular after a Spanish company announced it is launching reduced-fat avocados for the first time. 
 
 Isla Bonita claims their Avocado Light has up to 30% less fat than ordinary fruits. 
 
 They also say it ripens faster, and oxidises - or goes that weird shade of brown - slower. 
 
 The avocados are grown under special soil and climate conditions to provide the same nutritional benefits with less fat, according to the company's website. 
 
 Avocados are a foodie hit for their rich and creamy texture caused by their high fat content - an average fruit has between 20-30g of fat. 
 
 Most of this is monosaturated fat, which has been linked to the reduction of cholesterol and lowered risk of cancer and heart disease. 
 
 But your morning avocado on toast could be less virtuous than you think, with the UK's NHS recommending only one half as a portion size. 
 
 Image copyright Getty Images Image caption From breakfasts to desserts - avocados seem to be everywhere 
 
 A large avocado contains about 330 calories, just under one fifth of the daily recommended intake for an average woman. 
 
 The lower fat version is due to launch in Spain later this month at a trade fair in Madrid. 
 
 A representative for the company told Fruitnet that the light version could mark the "second big jump in the development of the avocado market". 
 
 Last year concerns over an avocado shortage sparked thefts in New Zealand. 
 
 The fruit also caused a row in Australia after a newspaper columnist suggested the Millennial generation could not afford to buy houses because they spent too much money on crushed avocado on toast. 
 
 Hungry for more? 

 How to read the label 
 
 Start with the serving size and servings per package. 
 
 A serving of avocado is based on 1/3 of a medium avocado (50 grams) so there are three servings per avocado. 
 
 Check calories (and calories from fat). 
 
 Based on a 2,000 calorie diet the FDA’s general guide to calories in a serving of food is: 40 Calories is low 
 
 100 Calories is moderate 
 
 400 Calories or more is high One-third of a medium avocado (50g) has 80 calories and contributes nearly 20 vitamins, minerals and beneficial plant compounds making it a good nutrient choice. Look at the nutrients to help limit or increase your nutrient consumption. 
 
 According to the FDA, eating too much-saturated fat, trans fat, or sodium may increase your risk of heart disease, some cancers, or high blood pressure. Health experts recommend limiting your intake of saturated fat, trans fat, added sugars, and sodium as part of a nutritionally balanced diet. 
 
 
 
 Avocados, due to their mono and polyunsaturated fat content, are a great substitution for foods rich in saturated fat or added sugars. 
 
 Check the % DV column to see how much of the FDA recommended Daily Value for key nutrients (based on a 2,000 calorie daily diet) the avocado provides. 
 
 
 
 For more information on FDA Guidelines for Nutrition Labeling and help on how to read the nutrition label –visit the U.S. Food and Drug Administration site here. 
 
 One cup (4.6 servings, 230g) of pureed avocado has… 
 
 368 Calories 
 
 4.6g of Protein 
 
 19.62g of Carbohydrate 
 
 1166mg of Potassium 
 
 23.0mg of Vitamin C 
 
 175mg Beta-sitosterol 
 
 0mg Cholesterol 
 
 The information above is based on the USDA National Nutrient Database for Standard Reference. 
 
 Search the database for “avocado”. 
 
 Fresh avocados – More than Great Taste! 
 
 2015 Dietary Guidelines for Americans emphasize making small dietary shifts to achieve an overall healthy eating pattern, such as replacing foods higher in saturated fats with foods containing good fats, like avocados. The Guidelines and the American Heart Association recommend eating a variety of nutritious foods from all food groups. Eating a variety of fruits and vegetables may help one control their weight, cholesterol and blood pressure. As one step towards managing weight, the USDA recommends choosing foods that are “nutrient-rich,” like fruits and vegetables, that are low in “extras” that just add calories. 
 
 Avocados Now Defined as “Healthy” 
 
 The U.S. Food and Drug Administration (FDA) has new guidance for the use of the nutrient content claim “healthy” on food labeling, and fresh avocados meet the criteria. The new proposed guidance from FDA, in light of new scientific evidence and recommendations from the Dietary Guidelines, gives consideration to the types of fats in a food. The Dietary Guidelines for Americans state that the type of fat, rather than the total amount, is most important for good health. Avocados contain 8g of fat per 50g serving, over 75% of which are naturally good fats (monounsaturated and polyunsaturated fats). 

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 Avocados have become such a big part of modern food culture that there are entire restaurants devoted to the mushy, green fruit. But is there a way to improve upon perfection? 
 
 Maybe! 
 
 Eurobanan’s Isla Bonita brand, a Spanish fruit company, is now rolling out a new product they are calling "Avocado Light" — a lower-calorie, low-fat version of a traditional avocado that has 30 percent less fat than a variety you'd typically find in a grocery store. 
 
 Courtesy Isla Bonita / Eurobanan 
 
 You can still make guacamole with it and even mash it up on Al Roker's favorite avocado toast ... you can even add it into an avocado latte. Isla Bonita says the avocado, which has a mild flavor, is "naturally grown" and was discovered after analyzing 32 varieties in six different countries. 
 
 The Spanish Heart Foundation’s Food Health Programme has certified the company's lower-fat claim and the new produce item supposedly tastes just like a regular avocado — and it even maintains its ripeness longer than traditional avocados. The fruit is officially launching this month in Madrid, but as of now, Isla Bonita has no plans to bring it to the US. 
 
 According to California Avocados, the typical avocado fruit has about 80 calories and 8 grams of fat in one serving, which is one-third of an entire avocado. But that fat is actually a special type of fat that many nutritionists say is an essential part of a healthy diet. 
 
 "The fat that is in avocado is actually healthy for your heart and has been shown to help lower LDL (bad) cholesterol," Bonnie Taub-Dix, RDN, creator of BetterThanDieting.com and author of "Read It Before You Eat It," tells TODAY over email. "It also contains fiber that could lower cholesterol and help you feel full." 
 
 "Being that fresh avocados are pretty much a perfect, creamy, dreamy, and delicious produce pick, I'm a tad skeptical about fussing with something that's not broken," Joy Bauer, MS, RD, CDN, founder of Nourish Snacks and the health and nutrition expert tells TODAY Food over email. "That being said, if this new product has all of the same nutrient attributes — without any suspect add-ons needed to reduce some of the fat — perhaps this will be a new way, for those looking to lose a few pounds, to enjoy avocado on the menu...in smoothies, on salads, and of course, hello guacamole!" 
 
 But should most people really be eating a diet avocado? 
 
 "Being that fresh avocados are pretty much a perfect, creamy, dreamy, and delicious produce pick, I'm a tad skeptical about fussing with something that's not broken," Joy Bauer, MS, RD, CDN, founder of Nourish Snacks and the health and nutrition expert tells TODAY Food over email. "That being said, if this new product has all of the same nutrient attributes — without any suspect add-ons needed to reduce some of the fat — perhaps this will be a new way, for those looking to lose a few pounds, to enjoy avocado on the menu...in smoothies, on salads, and of course, hello guacamole!" 
 
 Taub-Dix says she believes too many people are "fat phobic" and they often substitute unhealthy sugars for fats in their diets, neglecting the fact that fat is satiating. But this, says the nutritionist is a problem because "eating fat can actually help you lose weight because fats in foods like avocado and nuts can make you feel more satisfied and keep you from visiting the vending machine for that late afternoon snack." 
 
 Other nutritionists were even less enthusiastic about the new Avocado Light. "This sounds like an awful idea to me! It reminds me of low-fat peanut butter, which I say is about as good as eating vitamin free vegetables!" Keri Glassman, MS, RD, CDN told TODAY Food. "Foods should be eaten in their whole real form." 
 
 If you're watching your weight or counting calories, Taub-Dix says there's a better solution than seeking out designer avocados — use portion control and don't overdo it on the guac! 
 
 For those disappointed that Avocado Light is not yet slated to come stateside, US consumers actually have access to a less-caloric avocado already. Slimcado, an avocado produced in Florida, has already been around for years and it, too, promises a “light” taste ... as well as half the fat and a third fewer calories than the traditional avocado. 
 
 Next thing you know, they'll be adding avocados to your macaroni and cheese to make it healthier! Oh, wait... 

 What is your deepest desire? World peace? A cure to the world's worst diseases? How about a low-fat avocado? 
 
 Well, if you've been waiting for a low-fat avocado, Eurobanan’s Isla Bonita (not the Madonna song but the Spanish brand) may have what you want, if you are in Spain. The company will be unveiling their Avocado Light later this month at a trade fair in Madrid. Its website claims that the Avocado Light has up to 30% less fat than regular avocados and ripens faster and turns brown slower. How is this possible? Here's what their website says: 
 
 It is a type of avocado exclusive of Isla Bonita, mainly consumed in countries of Latin America and cultivated in very specific climates, which confers properties and organoleptic qualities very different to the most commercialized avocados, in addition to a series of nutritional advantages added. 
 
 What does this mean? Well, according to the Merrian Webster dictionary, organoleptic means 
 
 being, affecting or relating to qualities (such as taste, color, odor, and feel) of a substance (such as a food or drug) that stimulate the sense organs 
 
 Basically anything that tastes, looks, smells or feels in some way (which is basically everything except an invisible ghost who is very polite and quiet) has organoleptic qualities. So instead of saying, "I like sushi," you could say, "I like the organoleptic qualities of sushi," unless your like of sushi is more metaphysical or based on the theory of sushi rather than actually sushi, which would be a bit weird. Therefore the website's statement above says that their avocado tastes, looks, smells, and feels a certain way because it grows somewhere versus growing nowhere. Not exactly blinding us with science. 
 
 Should you give a guac about low-fat avocados? Will the light version make the standard, higher-fat avocado ... toast? Yes, regular avocados do have a lot of fat. According to the United States Department of Agriculture (USDA), one cup of sliced avocado has about 21 grams of fat. But 14 grams of this is monounsaturated fat, which has been shown to lower bad cholesterol, otherwise known as low density lipoprotein (LDL) cholesterol. So most of the fat is "good" fat. Thus, when it comes to Avocado Light, call me avo-skeptical until I see more science. 
 
 Remember, fat in itself is not necessarily bad. And low-fat is not necessarily good. As we've seen, special low-fat foods can have other not so healthy ingredients that compensate for the lack of fat. The type and amount of fat and other ingredients that you eat are what matters. Certainly, eating nothing but avocado toast every day morning, noon and night may be providing too much fat in your diet and preventing you from getting your dream home, according to Tim Gurner, Australian real estate millionaire (because, after all, avocado toast and not high home prices or lack of income is the culprit). However, if you eat a balanced diet and in moderation, regular avocados may do just fine. 

 If there is anything millennials want more than avocado toast, it’s diet avocado toast. 
 
 A company in Spain is selling “light" avocados that have 30% less fat than a regular avocado. 
 
 According to the producer, Eurobanon’s Isla Bonita, the diet fruit — remember avocado is technically a fruit — has a mild flavor and a juicier and lighter pulp, making it perfect for blended drinks, cocktails, and cold soups. 
 
 The company also claims light avocados have a slower oxidation rate, get ripe faster and are available all year round. 
 
 Many commercial avocados come from Mexico, California and Peru, but Isla Bonita says the light avocados are cultivated in very specific climates in other Latin American countries like Ecuador, Central and South America. The different climates produce different types of avocados. But the company says they won’t reveal the exact origins of the light avocado, because “revealing the exact place of cultivation would be tantamount to revealing a recipe, formula, or patent,” it says on their website. 
 
 A regular avocado is plenty healthy, as long as you’re not eating 5 of them at once. (jnkramer10/Getty Images/iStockphoto) 
 
 Currently, Isla Bonita is only selling the avocados in Spain, but while they could potentially come to the United States someday, many are questioning if avocados need to be diet at all. 
 
 Avocados are considered pretty healthy already. While they contain 322 calories and 30 grams of fat and should definitely be eaten in moderation, they contain vitamins like B, C, and E, and minerals like potassium and folate. Avocados are also low in sugar, high in fiber, and contain the monounsaturated “good” fat that helps lower cholesterol. Eating a regular avocado is already a perfectly healthy choice. 
 
 Isla Bonita’s diet avocados aren’t the first low-fat, pre-guacamole fruit to have been promoted. There is also the Slimcado, which is simply a Florida avocado — confirming that avocados grown in different climates have different properties — claiming to have half the fat and a third of the calories as a California avocado. 
 
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– It sounds about as odd as fat-free half-and-half: The Avocado Light is here. Yes, Spanish company Isla Bonita has come up with a low-fat avocado, the BBC reports. The Avocado Light, launching at a trade fair in Spain later this month, has up to 30% less fat than a typical avocado, per the company. That's apparently a big deal, because despite an abundance of health claims about how wonderful avocados are for you, an average avocado also contains between 20g and 30g of fat. Despite the fact that most of that is monounsaturated fat, which is linked to all sorts of good stuff including reducing cholesterol, the FDA has set the serving size in the US at just one-third of a medium avocado; in the UK, one-half is considered a portion size. Even so, the response to Isla Bonita's announcement can be summed up as "unimpressed," with headlines like "We don’t need diet avocados but they exist anyway" and "Here's A New Low Fat Avocado, But Is It Really Necessary?" in abundance. Many are wondering whether diet avocados are even healthy, with one nutritional expert telling Today the avocados could still be good for you as long as they still contain "all of the same nutrient attributes—without any suspect add-ons needed to reduce some of the fat." As for how, exactly, the fat is reduced, Isla Bonita says their avocados are grown under special soil and climate conditions that provide the same nutritional benefits while resulting in a reduced-fat fruit. Many commercial avocados are grown in Mexico, California, and Peru, but Isla Bonita says it is utilizing different climates in other Latin American countries in order to produce avocados with different attributes.