Macadamia Nut Oil
Hawaii's Gold Macadamia Nut Oil from Oils of Aloha has a delicious, light, macadamia nut flavor,
especially complimentary to fish, chicken, vegetables, baked goods and
salads. The nutty flavor and aroma increase with heat when used in cooking
(similar to roasting nuts). It's high smoke point of 389 degrees F. is
ideal for stir-frying and sautéing as it has excellent coating properties
and low absorbency, so a little goes a very long way.
Highly monounsaturated
at about 79% (while olive oil is 74% and canola oil is 59% monounsaturated),
it's beneficial to our HDL/LDL ratio ("good" vs. "bad" cholesterol).
It is very low in omega-6 fatty acids at 3% (olive oil is 8%, and canola
is 25%). Because of the oil's high monounsaturation, shelf life after opening
is about twelve months without refrigeration. Macadamia nut oil makes a
fantastic addition to a low fat protein shake or meal replacement powder
shake.
Some recent research has been done at the University of Hawaii Medical
School (but not published yet) showing that macadamia nuts in the diet
raises the HDL ("good" cholesterol) and lowers the LDL ("bad" cholesterol).
If and when this study is published, we'll be sure to give the reference
information for it here.
Macadamia nut oil is the best plant source of palmitoleic acid (an omega-7
fatty acid). Palmitoleic acid is a type of dietary fat that has not been
researched extensively, but may have some beneficial effects on the heart.
Abraham R, et al, "Adipose fatty acid composition and the risk of serious
ventricular arrhythmias in acute myocardial infarction", American Journal
of Cardiology, 63: 5, 1989 Feb 1, 269-72. This study associated the
high saturated fatty acid deposits in heart tissue with ventricular arrhythmias.
Interestingly, the arrhythmia-free group had about an 11% higher level
of palmitoleic acid in the heart tissue while the arrhythmia (and low palmitoleic
acid) group had 4.4% more saturated fatty acid deposits. An increase in
the diet of palmitoleic acid may increase its concentration in the organs
and decrease saturated fatty acid deposits in these organs. As more studies
research this fatty acid, we'll learn more about its effects on our health.
A new study, "Antioxidant Properties of Phenolic Compounds in Macadamia
Nuts", L.A. Quinn and H.H. Tang, University of Hawaii JAOCS, Vol. 73, no.
11; 1996, describes the beneficial phenolic compounds in macadamia
nuts and discusses the antioxidative properties of these compounds.
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