WHAT MAKES A GREAT COOKING OIL?

When it comes to picking the right cooking oil, health-conscious consumers often ask: which oil best supports heart health? One answer is macadamia nut oil, it stands out as one of the healthiest options you can add to your kitchen.

What biological mechanism allows macadamia oil to do this? It’s partly due to its high monounsaturated fatty acid (MUFAs) content, as discussed in part 1 of this series.

Palmitoleic acid and oleic acid are two of the most important MUFAs in macadamia oil that keep your metabolism in good shape. Palmitoleic acid is a rare fatty acid that acts as a lipokine. In plain English, it helps regulate metabolism and inflammatory responses. Oleic acid plays an important role in the metabolic process including lipid metabolism, so it helps the body burn off fat.^[1]

Animal studies research shows that supplementing diets with macadamia oil reduces inflammation markers and prevents fat cell enlargement (adipocyte hypertrophy) in obese mice. These effects translate into improved insulin sensitivity and a lower risk of developing metabolic complications associated with obesity. ^[2]

Macadamia oil also contains antioxidants that protect cells from damage caused by free radicals and help balance the immune system. This combined action means consuming macadamia oil regularly may help reduce chronic inflammation and improve your body's ability to process fats and sugars efficiently. ^[3]

Consider replacing conventional cooking fats - generally from seeds and heat extracted - with cold pressed macadamia oil. It’s a simple dietary change to support metabolic health and reduce risk factors for obesity-related diseases. 

Macadamia oil is great for stir-fries, roasted vegetables, or salad dressings for a tasty anti-inflammatory boost.