Seed oils are wrecking our health. More people are waking up to this reality as renowned doctors expose how oils like soybean, corn, and canola have contributed to a massive rise in inflammation, obesity and chronic diseases.
Unlike our ancestors’, the modern diet is overloaded with omega 6 fats from (often ultra-processed) seed oils and lacks omega 3s. This imbalance raises the risk of heart disease, diabetes, and even mental illness.
Health-conscious eaters are switching to better options like olive oil, coconut oil, avocado oil, and grass-fed butter. But there's one superfood oil that nutrition experts are now bringing into the zeitgeist—macadamia oil.
With its unique and superior benefits, macadamia oil could soon replace olive oil as the favorite for home cooks. Here’s why:
The Most Mediterranean Nutrition Profile
Macadamia oil boasts the highest monounsaturated fat content of all oils, around 80%. This is remarkably higher than both olive oil and avocado oil.
The Mediterranean-style diet promotes longevity and is characterized by a richness in these monounsaturated fatty acids (MUFAs).
MUFAs are known for supporting a healthier heart, lowering “bad” cholesterol (LDL) and maintaining good cholesterol (HDL) levels. MUFAs have also been shown to improve GLP-1 responses, the satiating hormone Ozempic mimics.
The Richest Source of Omega 7
Macadamias are the richest source of palmitoleic acid, aside from sea buckthorn berries. This omega 7 fatty acid has been shown to:
Macadamia oil has even been shown to reduce fat cell size.
Lowest Linoleic Acid Content
Linoleic acid, an omega 6 fatty acid, can be pro-inflammatory when consumed in excess. As it’s a polyunsaturated fat, it is also less stable for cooking and can oxidize more easily.
Macadamia oil has one of the lowest linoleic acid contents among cooking oils, ranging from 1-3%, similar to butter and coconut oil.
The lower omega 6 content in macadamia oil helps maintain a healthier balance of omega 3:6 in the diet, reducing inflammation.
Oxidative Stability for Healthier Cooking
Macadamia oil has excellent oxidative stability. This refers to how well an oil resists oxidation, a process that can lead to inflammation and loss of nutritional value.
Macadamia oil has a significantly higher smoke point (around 430°F) than Extra Virgin Olive Oil (around 350°F).
A study published in MDPI found that cold-pressed macadamia oil has superior oxidative stability compared to other cold-pressed oils, including almond, hazelnut, walnut, avocado, sesame, and canola oils.
This stability is attributed to its high monounsaturated fat content and low polyunsaturated fat content, along with minor antioxidant compounds.
How Does Macadamia Oil Compare?
Macadamia Oil vs. Olive Oil and Coconut Oil
In a study by the Noakes Foundation, macadamia oil had a more potent anti-inflammatory effect compared to olive oil and coconut oil. Chronic inflammation is a common precursor to various diseases, making this benefit particularly significant. Regular consumption of macadamia oil can help reduce inflammation, contributing to overall health and well-being.
How to Use Macadamia Oil
Macadamia oil's mild, buttery flavor makes it a versatile addition to your kitchen. It's ideal for sautéing and roasting, drizzling raw over meals, or making healthier salad dressings, pesto, and dips. Its high smoke point makes it suitable for frying without the risk of oxidation.
Macadamia oil is not just another cooking oil. With its powerful health benefits, many are looking at it as a daily supplement. Its superior fatty acid profile, anti-inflammatory properties, and oxidative stability make it a standout choice. For convenience, you can order cold-pressed macadamia oil on Amazon.
