Macadamia Nut Oil

Macadamia Nut Oil is the healthiest culinary oil available today. Its mono-unsaturate level is up to 85% (olive oil is 75%, canola is 58%). Mono-unsaturated fats (the good fats) and polyunsaturated fat (linked to higher risk) may have opposite effects on the risk of breast cancer, following a study on women’s health in JAMA, Archives of Internal Medicine.

Macadamia Nut Oil is recommended for stir-frying because of its very high smoke point (410ºF) which makes it least likely to develop unhealthy lipid peroxides and other breakdown products when heated (these are the trans-fats widely reported as harmful). It is also very high in natural anti-oxidants, with a natural alpha tocopherol (vitamin E) level of 450 ppm (olive oil is approximately 100 ppm).

The oils have a very long shelf life (recommended 2 years) due to the high natural levels of monounsaturated fats, which limit the point where oxygen can attack and high levels of antioxidants, which restrict oxidation. They contain no cholesterol, have the same caloric value as any other oil and have a very light texture that allows it to be easily absorbed into the skin with topical use. Macadamia Nut Oil is the richest plant source of palmitoleic acid, which is the oil closest to skin oil, so use it as a moisturizer or massage oil – you’ll be amazed!