As it seems that avocado is quite popular in the keto scene, I added the fruit / veggie into my Omega 6 calculator here: https://rocksoliddiet.com/ https://rocksoliddiet.com/omega-6-calculator-english-grams/ Percentagewise, it is not that bad: 12,5% for the oil and 10,8% for the flesh, though those values should be the same. Maybe something happens during the processing. Different variations may have varying fatty acid compositions, so if you eat some from other countries, maybe look up studies about thoise specifically. Oil data: https://fdc.nal.usda.gov/fdc-app.html#/food-details/173573/nutrients Fruit Data: https://fdc.nal.usda.gov/fdc-app.html#/food-details/171706/nutrients These are the macros, as shown by cronometer: 77% fat, 19% carbs, 4% protein. I do not recommend eating avocados for the reason that it has lots of carbs. According to tue usda data, it's 8,6 grams of carbs per 100 grams. You can eat a different plant food that has 1/3 of that carb count, thus being able to eat 3 times as much. On the other hand, if you are struggling with weight and want a rather calorie dense veggie, yes maybe you can have an avocado. I also don't recommend it because it has Omega 6s, as all plant fats do. It is still very very low compared to everything else, 10,8-12,5% - but 200 grams will still give you an additional 3,3 grams of Omega 6. Especially for women with cancer (I would set the limit to 6-7 grams a day) this is a huge chunk already... and sometimes people like to eat avocado with eggs! In this very case, moderation is the key: 100 grams max a day, split up into 2 meals, okay. And if you wanna add eggs add some fishoil too! .-)

I am just sharing a thought. I have been tracking my GKI for nearly two years, and meticulously tracking macro and micro nutrients all along the way. I've documented nearly all of my personal (my body) research, and there are a few main things I learned; maybe it will prove helpful for someone else: (1) There are no two bodies that are exactly identical in metabolization of foods and fluids. This seems pretty obvious, but i mean there are specific foods that person A can each, and maintain a GKI below 1.0, and person B eats the same exact foods (even given BMI, age, rest, stress, etc are nearly the same,) and they could have very different GKIs. (2) There are SO MANY hidden chemicals, compounds and potential carbs in over-the-counter and restaurant foods. Example, some olive oils throw me out of a GKI below 1.0. And allulose also throws me out of a GKI below 1.0. (3) I also eat about 50-100 g of organic dark leafy greens daily; I do this for my own personal reasons: fiber and detoxification (fat holds and stores chemicals, this is well documented.) I have found that any added inorganic chemicals (such as processed foods or from pesticides) interrupt my GKI. This doesn't exclude specific cleaning products, soaps and airborne sprays. (4) Eat and cook in the most traditional and basic form possible. Use minimal ingredients, despite the urge to use any sweeteners (even if non glycemic.) Some "non glycemic" sweeters also throw me out of a GKI below 1.0. Beware of "KETO FRIENDLY" labels--mostly totally false advertising. (5) Try to walk 2-3 miles a day; I've directly observed, even with higher calories and protein intake, my GKI drops below 1.0 with ease, keeping in an 80/15/5 (fat, protein, carbs) ratios. And it doesn't hurt to light fast for a good length, daily (electrolytes, water, tea and coffee OK.) But beware of any potential chemicals in the tea, coffee or water; it appears, at least with my body, that any products with pesticides make achieving a GKI below 1.0 more difficult.

Today, no food just black coffee and tea, my 1st blood glucose test was 114, and I did it again after about half an hour; the 2nd number was 104. A few days ago, it was 90-something. I did not eat any starch foods for over a year. Did not understand why my blood glucose level is over 100 now.