Posted Feb 16, 2012
Would you enjoy guacamole less if you knew why avocados are considered aphrodisiacs?
The Aztecs called the avocado, the key ingredient in guac, “ahuacatl,” meaning testicle, said Cassie Wrich, a Hillcrest registered dietitian. The reason why, it seems, is the fruit’s shape — and because they hang in pairs.
Avocados are among a list of foods that, thanks to various cultures, old wives’ tales or just because of their shapes, are assigned powers beyond mere nutrition. They are, some believe, edible aphrodisiacs.
“There’s no guarantee,” Wrich said before going over a list she found online. “I couldn’t find any scientific research.”
Many of the effects these foods have come from what the food looks like or symbolizes to a certain culture, Wrich said — like those avocados, which are said to make a man more virile.
Oysters are the No. 1 aphrodisiac people think of, Wrich said. Oysters have a high zinc content, which increases sperm count and boosts libido.
Garlic, perhaps surprisingly, is high on the list, too, Wrich said. It contains allicin, a compound that increases blood flow, which is quite important in sex.
Chocolate, of course, is called an aphrodisiac because of the feeling of well being or relaxation it provides. And figs — the leaves of which Adam and Eve wore — were ascribed the qualities of love and fertility by Cleopatra.
Other foods are labeled aphrodisiacs just because of their shapes, like almonds and bananas.
Juniper chef Justin Thompson’s relatively new restaurant at 324 E. Third St. is booked solid Valentine’s Day for its special aphrodisiac menu — four courses featuring delights ranging from fresh-shucked oysters, avocado creme fraiche and chocolate banana bread pudding, just to name a few.
“Do I believe that eating raw oysters or chocolate is going to turn Frigid Frannie into a sex kitten during the course of dinner? Not so much,” said Amanda Simcoe, known locally as “the Cheese Wench.” She’s also co-host and producer of KRMG’s “OKfoodie” radio show 2 p.m. Saturdays and noon Sundays.
Moreover, Simcoe doubts that eating suggestively shaped food — bananas, for example — influences a person’s mood.
Still, she understands why folks look at the oyster with its testosterone-boosting attributes, or chocolate and its positive effects on mood as potential turn-ons. When you look at much of the medical research, though, many doctors and scientists insist there is not enough of an effect to really make a noticeable difference, she said.
“My theory is that people who eat foods that make them feel good, for whatever reason, are going to have an improved mood,” Simcoe said. When looking at “in-the-mood foods,” she thinks it’s more important to think about foods you should avoid.
“Anything super-greasy, heavy or likely to cause bodily upset in any way is not a good idea if you are hoping to get frisky later,” Simcoe said. “No one feels sexy when it seems as they have ingested a bowling ball.”
Stick with foods that are packed with vitamins and protein, which give you energy, she advised. Also, eating/smelling certain favorite fo|ods can trigger emotional reactions based on fond memories.
“I really think that there is little better than sharing a fabulous, favorite meal with someone special to put you in a romantic frame of mind,” she said. “Add in having said fave meal prepared by your fave person, and it’s even better.”
It matters less what you cook or eat than the details of the company and circumstances, Simcoe said.
“If someone really wants to get my attention, he pays attention to what I’m into,” she said. “He knows that a six-pack of an awesome local microbrew is way more impressive than a dozen roses.”