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Avocado oil


TnTammy001

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Have you tried Macadamia Nut oil?

 

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Macadamia oil owes its stability mostly to its extremely low omega-6 fatty acid content (the lowest of all traditional cooking oils, next to coconut oil), high monounsaturated fatty acid content (it runs over 80% MUFA, mostly oleic acid, which is higher than olive oil’s content), and a decent portion of saturated fat (around 16%, which is pretty good for a nut oil). Omega-6 linoleic acid is the most unstable, so having almost none of it makes macadamia oil superior to most. Macadamia oil also contains varying amounts of antioxidants which appear to confer some antioxidative (surprise, surprise) support. One study of vitamin E in Hawaiian cultivars found that while the tocopherol content was basically nonexistent, comparatively higher amounts of tocotrienols (T3) were detected in samples of macadamia oil extracts, including appreciable amounts of alpha-, beta-, and gamma-tocotrienols (no delta-tocotrienols were found). Though the bioavailability of tocotrienols after oral ingestion is lower than that of tocopherols, tocotrienols are more potent antioxidants. Besides, we should be focused on reducing oxidation of the fat we’re about to consume, rather than consume oxidized fats and then try to mitigate the damage by consuming antioxidants. Tocotrienols in macadamia oil seem to achieve that. Consider that walnut oil contains some of the highest levels of tocopherols and yet is the most prone to rancidity and oxidation. Don’t think that tocotrienols are totally useless orally, though; orally ingested tocotrienols have evinced bioavailability in a number of tissues and organs.

 

That same study also found that macadamia nut oils are rich sources of squalene, a naturally occurring antioxidant present in human skin surface lipids that protects us from sun-induced lipid peroxidation. It’s primarily used in our bodies to synthesize both cholesterol and vitamin D, but its role in macadamia nuts may be to prevent oxidative damage – kinda like how it does to our skin cell lipids. At any rate, it’s a complex relationship, the one between fatty acid profile, antioxidant content, and stability, but it can be said with reasonable certainty that monounsaturated fats are more stable than polyunsaturated fats, and antioxidants play some role in oxidative protection of fats.

 

Another feature of macadamia oil is its palmitoleic acid content. Palmitoleic acid is an omega-7 monounsaturated fat; it’s a common constituent of human adipose tissue, and we synthesize it from saturated palmitic acid. The most prominent fatty acid in human sebum, the natural moisturizer produced by the body, is palmitoleic acid. It has positive effects on blood lipids (without the oxidative potential of the highly unsaturated fatty acids that are so often lauded for their similarly “positive effects”) and, given its resemblance to sebum, makes for an effective moisturizer. I even tried shaving with macadamia oil to great effect. A half dozen drops applied to my shower-softened facial hair provided adequate protection from my razor. Plus, without all that cream or gel, I could see where I was going with the blade.

What about varying grades of macadamia oil – is there yet a caste system in place, like with olive oil? Not obviously. It’s still a relative newcomer to the scene, and most macadamia nut oils are fairly expensive and boutique-y. I’ve been sampling one from Whole Foods, the name of which I’m not sure (and I don’t have it in front of me), and it tastes fine. You could always hop on Amazon and see what the reviews are saying about the different mac nut oils. Given the stability of the oil and the lack of market saturation, I imagine most macadamia oils you come across will be edible. Just look for macadamia oils that actually taste like macadamia nuts; you’ll know it by the buttery flavor and the golden color. Perhaps in a year or two we’ll be able to produce a comprehensive “Definitive Guide to Macadamia Oils,” but not quite yet.

 

You can use macadamia oil for salad dressings, personal hygiene (shaving, moisturizing, perhaps even sunblock given the squalene content), light sauteeing and stir frying, mayo-making, and essentially anything you’d normally use olive oil for.

Read more: http://www.marksdailyapple.com/macadamia-oil/#ixzz3HXzk5Ykl

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I'm a newbie ( day 4) and am figuring things out as I go along. I have been cooking mostly with coconut oil. I love the flavor it imparts but my family maybe not so much... I'm wondering how avocado oil would work and if it is ok to use.

MacNut is great for your skin... I could tell the difference within a couple weeks.  I don't have to slather lotion on all the live long day. ;) 

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I use the avocado oil from Costco for my mayo.  I generally don't cook with it though but that's only because avocado products are poison to dogs and my boxer always gets at least a bit of what we eat.

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I'm a newbie ( day 4) and am figuring things out as I go along. I have been cooking mostly with coconut oil. I love the flavor it imparts but my family maybe not so much... I'm wondering how avocado oil would work and if it is ok to use.

 

I prefer avocado for cold preperations such as salad vinagrettes and find coconut to be better for cooking.  If your family doesn't like the flavor, you can always try a refined coconut oil which removes the flavor and seek out a variety that is processed with the least amount of chemicals and that is not partially hydrogenated.  While refined coconut probably isn't the best option it is likely a better option than the other 'cooking' vegetable oils.  The refined coco also has a much higher smoke point so you can use it at higher heats.

 

Meadow - I'm going to give that Macadamia oil a shot!

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