Every single recipe nowadays calls for avocado oil, but I see no advantages compared with virgin olive oil for salads or sunflower oil for cooking, and that's even if the avocado oil isn't 1) rancid or 2) soybean oil wearing a hat and moustache. Plus, aren't avocados notoriously water intensive and bad for the environment? Save them for eating, I say.
Manufactured fad diet #221![shrug-outta-hecks shrug-outta-hecks](https://www.hexbear.net/pictrs/image/7cc4b291-507e-4aa2-9ba6-35d81eb4a08a.png)
All flavorless oils taste the same to me![shocked-pikachu shocked-pikachu](https://www.hexbear.net/pictrs/image/54be3ef5-1a78-4b59-af0f-991a5994a32a.png)
Edit: if you're micromanaging your various fat intakes then it matters I guess