A couple years ago my nutrition & weight cut consultant George Lockhart introduced me to the benefits of cooking my food with macadamia nut oil. Below are some of the benefits of this excellent cooking oil.
Macadamia nut oil contains very high levels of oleic acid. What does oleic acid do you ask? Oleic acid has been shown to reduce inflammation, help memory, increase testosterone, and can even help reduce symptoms of asthma. It lowers LDL levels (bad cholesterol) and increases HDL (good cholesterol). Research shows that the monounsaturated fatty acids in macadamia nut oil increases the absorption rate of nutrients and fat-soluble vitamins.
Macadamia nut oil also aids in the overall strength of the body’s bones, tissues and cells due to the quantities of magnesium that it provides. Benefits of magnesium includes supporting nerve and muscle function and it stabilizes heart rhythm.
As for trans fats (which are terrible for you), macadamia oil has zero grams of trans fats. It contains the same amount of calories as olive oil however, it contains less polyunsaturated fat.
For cooking, it is revered because it has a higher smoke point than olive oil. This means that you can cook it at approximately 40 degrees higher than you could olive oil before you would burn out the good fats and benefits associated with them. Accidently overheating an oil is one of the quickest ways to degrade its beneficial fatty acids. Macadamia oil is expensive but when it comes to your health, we shouldn’t cut corners. It’s always pay now or pay later. I prefer to pay now. Healthy eating everyone!