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In the trial, rats were fed a diet enriched with macadamia nut oil for three months (equal to about 20 years in a human). Studies show monounsaturated fats actually help in reducing cholesterol and have benefits for heart and cardiovascular health. Scientists at Queensland's Griffith University now hope to expand their research to see whether the positive effects also equate to humans.Macadamia nut oil research

Macadamia oil is sometimes used in food as a frying or salad oil, and in cosmetic formulations as an emollient or fragrance fixative. It is the non-volatile oil expressed from the nut meat of the macadamia (Macadamia integrifolia) tree, a native Australian nut.

Macadamia oil is an excellent botanical replacement for mink oil in most applications. This makes it a cruelty free product that so many of us value in cosmetics. It’s rich, cushiony feel and high oxidative stability makes it especially suitable for enriching night creams, sun care lotion and other skincare applications. Derivatives of Macadamia oil in cosmetics include the light emollient Ethyl Macadamiate and water soluble PEG-16 Macadamia Glycerides.

In 2003 the human nutrition research in Australia shows that macadamia nut lowers total and LDL cholesterol levels.  Among other attractive features certified organic macadamia nut oil offers a nutritionally ideal omega-3 to omega-6 fatty acid ratio of 1-to-1, and more heart-healthy monounsaturated fat.

New research has found that a diet rich in macadamia nut oil can improve heart structure in rats as well as moderate their weight. "Macadamia nuts have a bad reputation for having a lot of fat, but it turns out the fats don't impact cholesterol" comments University of Hawaii Professor of Medicine, J. David Curb, and principal investigator of the federally-funded research project.

A nutritional analysis of olive oil and macadamia nut oil shows olive oil contains 70% monounsaturated fats whilst macadamia nut oil contains 85% monounsaturated fats with 22% omega-7 palmitoleic acid.

This amazing oil—cold-pressed from organically grown macadamia nuts—imparts a delicate, nutty aroma and flavour that brings out the natural goodness of your favorite foods without overpowering them.  And, it boasts a higher smoke point than olive oil, which means that its beneficial fatty acids resist degradation during cooking.

It's great on salads or drizzled on bread and crackers, and the wonderfully light, clean taste of our Organic Macadamia Nut Oil is so delicious you'll use it for all your cooking needs -especially fish.  As the Nut Oils entry at wholehealthmd.com says, “.. delicate in flavour, a little bit of macadamia oil compliments a light fish or vegetable dish.


Composition of 1/4 pound of
macadamia nuts
(about 40 nuts)

Fatty Acid
Composition of
macadamia nut oil

Nutritional Values

Minerals:

Fatty Acid

Percent

Calories

727
About 18 per nut

Potassium, mg.

373

Oleate

67.14

Protein, g.

9.23

Phosphorous, mg.

171

Palmitoleate

19.11

Fat, g.

78.21

Magnesium, mg.

119

Palmitate

6.15

Carbohydrates, g.

78.21

Calcium, mg.

36

Eicosenate

1.74

Thiamine, mg.

0.22

Sodium, mg.

6.6

Stearate

1.64

Riboflavin, mg.

0.12

Iron, mg.

1.8

Arachidate

1.59

Niacin, mg.

1.16

Zinc, mg.

1.44

Linoleate

1.34

Cholesterol

None

Manganese, mg.

0.38

Myristate

0.75

Copper, mg.

0.33

Laurate

0.62

Macadamia Nut oil is primarily Mono-unsaturated. Consequently,
there is no cholesterol and your body does not turn it into cholesterol.

Source: Dr. Catherine G. Cavaletto, University of Hawaii.
Published in the 1983 Yearbook of the California Macadamia Society.

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