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Macadamia Nuts

Macadamia Nuts are excellent for snacking and adding to your food storage.

When building a healthy brain, fats are key! 

Avoid the inflammatory oils (processed vegetable oils, margarine, spreads) and increase healthy fats like unrefined coconut oil, macadamia nut oil, organic grass-fed butter, extra virgin olive oil, olives and avocados.

MACADAMIA NUTS – Health Benefits

Macadamia contains an unusually large amount of monounsaturated fatty acids (Kaijser et al., 2000). The consumption of this nut has been found to have positive effects on the lipid profile in persons with high levels of cholesterol in the blood (Garg et al., 2003). Macadamia nuts have been shown to reduce the risk of coronary artery disease (Garg et al., 2007).

Higher in Monounsaturaged fats than olive oil

Macadamia nut oil is higher in monounsaturated fats than olive oil1 and provides the lowest level of omega-6 fats of any nut.13 It is high in phytochemicals, (qualene, tocotrienols and tocopherols), which protect against oxidation, making it suitable for room temperature storage for up to two years.14 Macadamia nut oil has been shown to improve the biomarkers of oxidative stress, inflammation, and reduce the risk factors for coronary artery disease.15

With a smoke point of 413°F, 16 macadamia oil can be used for almost any dish whether you’re grilling, sautéing or stir-frying. 

Other powerful antioxidants found in macadamia nut oil are tocotrienols, a uniquely potent variant of Vitamin E that not only feeds the skin but increase the oil’s shelf life and rescues the skin from free radical damage.  

The phenolic compounds also give macadamia nut oil its antibacterial and antifungal properties.  This not only makes it essential for a healthy skincare regimen but also drastically increases the shelf life of the oil itself, making it the perfect base ingredient for skincare products.

Macadamia nut oil has a perfect ratio of Omega 3 and Omega 6. 

Macadamia nut oil contains the highest percentage of unsaturated fats varying from 80% to 81.8%, compared to other oils, such as olive oil (74%) and other nuts (51.6% – 67.7%). Macadamia nuts contain the highest amounts of monounsaturated fatty acids (MUFAs), predominantly oleic (60%) and palmitoleic (20%) acids of any known food. Diets that contain foods with high content in MUFAs will reduce the plasma low density lipoprotein (LDL), and cholesterol levels, thus decreasing the risk of cardiovascular disease. This cardio protective effect is associated with the high percentage of unsaturated fatty acids present. [source]

Macadamia nuts are also rich in essential trace elements such as: calcium, iron, phosphorus, magnesium and potassium, and vitamins such as thiamine (B1), riboflavin (B2), retinol (A1), and niacin (B3).

In addition to the nutritional characteristics of macadamia nuts, some authors have reported antioxidant properties conferred by the presence of tocopherols, tocotrienols, and squalene. Antioxidants are a group of mo- lecules recognized for their ability to neutralize free radicals, and are thus considered an alternative for combating deficiencies associated with oxidative stress, such as cardiovascular and rheumatic diseases and even aging. Squalene, which has been shown to decrease oxygen levels and prevent lipid peroxidation [10], is abundant in olive oil and quinoa and has also been found in small quantities (185 μg/g) in macadamia nuts. [source]

Cold pressed macadamia oil

Macadamia oil (cold pressed) is composed mostly of monounsaturated fatty acids (MUFAs), with oleic and palmitoleic acids as the main fatty acids. The oil also contains tocopherols, phytosterols, squalene, and polyphenols.

Dry or Roasted?

2021 Food Science & Nutrition published a study that found: Only small changes in fatty acid content and a slight decrease in total triglycerides were observed after roasting. The free fatty acid content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.

Macadamia nuts are a luxurious and delicious nut, popular around the world for their unique flavor.

Look for: NO OIL ADDED (salted or unsalted)

Mac Nut Oil – in Glass Bottles

The buttery taste, golden yellow color, and high amounts of naturally occurring anti-oxidants completely set MacNut Oil apart from all other oils. MacNut Oil is one of the highest in monounsaturated fats.

“This oil is the best you will ever buy. It has a very mild flavor, and is perfect for salads and cooking. Its nutritional value is superior. It is better than olive oil because it does not have that strong taste.”

Uses: Salad dressing, stir fry, roasting meat and vegetables, marinade and even can be added to coffee.

Tip: Blend into hot coffee

  • Mac Nut Oil is a healthy fat to blend into coffee drinks.
  • Try adding Cinnamon – (antioxidant, anti-inflammatory, lowers blood sugar) and/or Nutmeg – (pain relief, indigestion support, cognitive enhancement).