MACADAMIA NUT OIL (& COCONUT OIL)

(below)

Macadamia Nuts (green on the tree) - Wiki..

Macadamia nut in its shell and a roasted nut - Wiki/Goog

The most superior cooking oil on Earth!

Macadamia Nut Oil

The food we eat is the foundation of a healthy, vibrant life. And when it comes to cooking healthy meals, there's an ingredient we all use that should be given MUCH more careful consideration...and that's the oil you cook with.

The truth is, most people need an oil change!

Most people today use vegetable oils, which is a mistake. They're over-processed with dangerous chemicals, trans-fats, and become even more dangerous when heated.

And the overuse of vegetable oil in all the processed food on the shelves has resulted in an over-abundance of the pro-inflammatory omega-6 fatty acids. This increase in omega 6 in the diet has been linked to the worldwide increase in obesity and chronic disease.

More Information:

The buttery taste; golden, yellow color; and rich nutritional profile completely set Macadamia Nut Oil apart from all other oils.

While olive oil gets all the glory...when it comes to taste, nutrition, and ease and versatility of use Macadamia Nut Oil will win hands down, every time.

Macadamia Nut Oil has the highest amount of monounsaturated fats--with about 80 percent. Those fats are one of the secrets of the heart-healthy "Mediterranean" way of eating.

Macadamia nut oil is also low in the less-desirable omega-6 fatty acids.

And because of its high smoke point--around 400 degrees F--macadamia nut oil is healthier to cook with.

Even a light sauté can reach 350 degrees F, and most unprocessed oils start to decompose by that point, even extra virgin olive oil, whose smoke point is around 320 depending on the kind you use. In fact, the smoke point of olive oil can vary so much between the types used and the quality, it's difficult to know what you have, making even a light sauté a gamble.

Macadamia Nut Oil, on the other hand, is safe for sautéing, baking, even pan frying--however you would want to use oil. There is no danger of those deadly trans-fatty acids and free radicals forming as they can with other cooking oils.

But the real beauty of monounsaturated-rich macadamia nut oil lies in the fact that the flavor isn't overpowering. It's light and buttery.

While it's strong enough to hold its own as a frying oil, it can also easily be used with delicate dishes such as fish, or as a finishing oil over salads. It's even great in many dishes that you wouldn't want to ruin with the assertive taste of olive oil--things like omelets, muffins, or pancakes. - from Fred Pescatore MD @ LogicalHealthAlternatives.com

Now, some technical information:

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

Chemical structure

Macadamia oil contains approximately 60% oleic acid, 19% palmitoleic acid, 1-3% Linoleic acid and 1-2% α-Linolenic acid. Some varieties contain roughly equal omega-6 and omega-3. Although macadamia is cultivated in many different parts of the world, the oil's fatty acid profile is not greatly influenced by environmental factors. The oil displays chemical properties typical of a vegetable triglyceride oil. It is also very stable due to its low polyunsaturated fat content.

Physical properties

Macadamia oil is liquid at room temperature. The refined oil is clear, lightly amber-colored with a slightly nutty odour. It is possible to refine it to complete transparency, but the faint odour of macadamia nuts remains.

Uses in food

Macadamia oil has become very popular in Modern Australian cuisine. It is an excellent frying oil due to its high heat capacity. Several properties of macadamia oil are particularly important for use as an edible oil:

It contains up to 85% monounsaturated fats
has an unrefrigerated shelf life of one to two years
a smoke point of 410 °F (210 °C)

Uses in cosmetics

Macadamia oil's rich, cushiony skinfeel and high oxidative stability make it especially suitable for heavy creams and suncare formulations. Derivatives of Macadamia oil in cosmetics include the light emollient Ethyl Macadamiate and water soluble PEG-16 Macadamia Glycerides.
Macadamia oil is an excellent botanical replacement for mink oil in most applications. also used for hair.
Macadamia oil's INCI name is Macadamia Ternifolia Seed Oil.
from WIKI.......

MORE info at:

Fred Pescatore, M.D.

Logical Health Alternatives

"Dr. Pescatore’s new Macadamia Nut Oil contains more of these hidden health agents than nearly any other substance available today.

And it delivers them in the most delicious way possible—a silky-smooth oil you can add to almost any recipe."

The variety of macadamia products on the market is amasing. Roasted nuts, chocolate coated roasted nuts, etc., etc.,..................... and how about:
Gloria Jean's Macadamia Cookie Flavored Coffee - 18 K-cups for Keurig Brewer
go to: http://rcm.amazon.com/e/cm?t=wwwmaxmusclel-20&o=1&p=8&l=as1&asins=B007KTFY2S&ref=qf_sp_asin_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr

While you are at Amazon, take a look around - just type anything into the search box - they have tons of cool stuff!!!

This site and the following sites are advertisements for products/services - that I hope you find interesting enough to buy.
Sales, of course, usually pay commissions.......
The information for each site is taken from that site.
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now, a few comments on:

COCONUT OIL
A comment by Josh & Joel
This miracle oil is coconut oil.

You may be shocked to learn that this oil is 90% SATURATED FAT...and yes, by most standards it's even healthier than extra virgin olive oil.

We're talking about Extra Virgin Coconut Oil.

While Extra Virgin Coconut Oil has a higher smoke point than Olive Oil (meaning it can withstand even higher temperatures without being damaged or denatured), its most unique health and fatloss benefits come from a special type of saturated fat that is most abundantly found in coconut oil: Medium Chain Triglycerides (MCTs).

MCTs are a very unique form of saturated fat that have been shown to possess antioxidant and anti-microbial properties to help fight off aging as well as anti-fungal, anti-bacterial, and anti-viral immune benefits.

Even more, several studies have linked the consumption of Extra Virgin Coconut Oil to smaller waist sizes and another study published in the American Journal of Clinical Nutrition found MCTs to be THREE times more effective at raising metabolism than long-chain fatty acids.

Beyond that, coconut oil has been shown to slow digestion, increasing feelings of fullness and stabilizing blood sugar levels. Clearly including this "super" oil as part of your nutrition plan carries many benefits and is a win-win all around.

But the type of coconut oil that you choose is very important, as some coconut oils are BAD NEWS for your health (such as hydrogenated and partially hydrogenated coconut oil).

By far, the purest form of coconut oil is Organic Extra Virgin Coconut Oil, and the top researchers and experts recommend 2 - 4 tablespoons daily. The easiest way to get your daily quota of this super fat is to use coconut oil in cooking as you would olive oil or any other oil, in baking, and you can even mix it in your fat-burning protein shakes.

AND: a comment COCONUT OIL by Mike Geary (help-desk@truthaboutabs.com):

The Natural Oil That's Beating Prescription Drugs for Alzheimer's contributed by TheAlternativeDaily.com

According to the Alzheimer’s Association, the number of people diagnosed with this debilitating disease is on the rise. It is expected that by the year 2050 almost 14 million people will be living with the condition known to rob people of their memory and impose anxiety and confusion.

Presently, over 5 million people suffer the effects of this disease that is now known as the 7th leading cause of death in our country. It is estimated that over $148 billion is spent each year treating this disease.

There are no pharmaceutical options available to treat, halt or reverse the symptoms of Alzheimer’s disease. Drugs being created now are made to reduce the amyloid plaques, made from a protein called Amyloid B (AB) that build up on the brain. These are a trademark of the disease.

However, recent studies reveal that small clumps of AB called oligomers appear years before the plaques even start to develop. The molecular structure of these oligomers is very different from AB.

Further, they found that drugs designed to destroy amyloid plaques have no effect on oligomers. This could explain why experimental Alzheimer’s drugs have failed; they are focused on plaques, not their precursor, oligomers.

Case Study: A Natural Approach

Mary Newport, MD, has had some up close and highly personal experience with dementia and Alzheimer’s. When her 53 year old husband started showing signs of progressive dementia, which was later diagnosed as Alzheimer’s, she took action.

He began taking Alzheimer’s drugs such as Namenda, Exelon and Aricept – however, his disease continued to worsen. It was not until Dr. Newport tried to get her husband into a drug trial for a new Alzheimer’s drug that she started to research Alzheimer’s triggers.

Her research led her to the discovery that some brain cells may have a difficult time using glucose – the brain’s main source of energy. Without this fuel, neurons begin to die. An alternative energy source for brain cells is fats, processed as ketones in the body. When the body is deprived of carbohydrates, it naturally produces ketones.

The hard part is that most people can’t cut carbohydrates out of the body altogether, and in many respects this can be unhealthy. So another way to produce ketones is by consuming oils made from medium-chain triglycerides. MCT is an oil that is made from coconut and palm oil.

The drug which was being used in the drug trial was just MCT oil at a dose of 20 grams. When MCT oil is metabolized, ketones, which are created by the body, not only protect against Alzheimer’s but may also reverse the symptoms. This is also a potential treatment for Parkinson’s, Huntington’s, type 2 diabetes and multiple and amyotrophic lateral sclerosis.

Mr. Newport began to take coconut oil twice a day at a point where he could not even remember how to draw a clock. Two weeks after adding coconut oil to his diet his drawing ability improved. After a little over a month, the drawing had more clarity. It appeared as though the oil was lifting the fog.

After sixty days, he was alert, talkative and happy. He had more focus and concentration and was able to stay on task. He kept taking the same amount of coconut oil each day and the dementia continued to reverse.

He was able to run again, and his reading comprehension improved dramatically. Over time, his short-term memory returned, and he was able to talk about past events with clarity. When he had a brain scan, the atrophy that had once been present was halted.

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NOW:
A COMMENT ON SOME OTHER OILS:

Which of these cooking oils are destroying your health?

(the truth may surprise you!)

Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look.

by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
Author of best-sellers: The Truth About 6-Pack Abs & The Top 101 Foods that FIGHT Aging

available from: http://www.simplesmartnutrition.com/the-top-101-foods-that-fight-aging

Today, I wanted to give you my take on a confusing subject to most people:

...why some oils and fats you may use in cooking, baking, or other food use are actually harmful to your body, and why some are healthful.

Here's the deal...

A lot of people seem to think that anything labeled as "vegetable oil" is good for you. NOT A SHOT!

Most of what is labeled as "vegetable oil" is simply heavily refined soybean oil (processed under high heat, pressure, and industrial solvents, such as hexane)... sometimes perhaps it may also be heavily refined cottonseed, safflower, corn, grapeseed, or other oils too.

In most instances, almost all of these processed oils are NOT HEALTHY for you. I'll explain why below...

If you buy processed food or deep fried food, you can usually be certain that these unhealthy oils are used to prepare your foods (or worse, it may use hydrogenated versions of these oils... aka - trans fats).

You may have even bought some of these oils for your own cooking or baking at home.

The problem with soybean oil, cottonseed oil, corn oil, safflower oil, and other similar "vegetable oils" is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidation and free radical production when exposed to heat and light.

Processed polyunsaturated oils are the most inflammatory inside our bodies because of their high re-activity to heat and light. This inflammation is what causes many of our internal problems to develop such as heart disease, cancer, and other degenerative diseases.

Note: It's OK if a polyunsaturated fat source isn't processed such as in whole foods like various nuts and seeds... In that case it's usually not inflammatory (as long as it's not been exposed to high heat), and nuts are usually a great source of healthy polyunsaturated fats. By the way, omega-6 and omega-3 fatty acids are both polyunsaturates, and a healthy balance of approx 1:1 to 3:1 ratio of omega-6 to omega-3 is considered healthiest.

Your best bet is to choose raw nuts and seeds whenever possible to avoid the oxidation of polyunsaturated fats that can occur during roasting of nuts and seeds. Keep in mind though that some nuts are mostly monounsaturated, (for example, macadamias), so the issue of roasted vs raw nuts is less of an issue for highly monounsaturated nuts.

However, all of the vegetable oils listed above are generally heavily refined during processing, so that makes them already inflammatory before you even cook with them (which does even more damage).

Here's the actual order of stability of a type of fat under heat and light (from least stable to most stable):

1. polyunsaturated
2. monounsaturated
3. saturated

Here's something that mainstream health professionals will never tell you...

Saturated fats are actually the healthiest oils to cook with!

Why? Because they are much more stable in cooking conditions and less inflammatory than polyunsaturated oils with cooking.

This is why tropical oils such as palm and coconut oils (and even animal fats such as lard and butter) are best for cooking... they have very little polyunsaturates and are mostly composed of natural saturated fats which are the least reactive to heat/light and therefore the least inflammatory in your body from cooking use.

That's also why natural butter (NOT margarine) is one of the best fats for cooking. This all goes directly against what you hear in mainstream health talk... because most health professionals don't truly understand the biochemistry of fats, and falsely believe that saturated fats are bad for you... when in fact, they are actually neutral in most instances... and saturated fats from tropical oils are actually good for you as they contain mostly medium chain triglycerides (MCTs) which are lacking in most people's diets.

In fact, lauric acid is one of the abundant MCTs in tropical oils and is known to strengthen the immune system. Lauric acid is even being studied currently in medical studies for controlling contagious diseases.

To summarize... your best cooking or baking fats are generally butter or tropical oils such as palm or coconut oil. Olive oil (extra virgin preferably) is okay for lower cooking temps as it's mostly monounsaturated, so moderately stable. I also like avocado oil and macadamia nut oil for baking as they are mostly monounsaturated and relatively stable for baking, plus add great flavor!

The mostly polyunsaturated oils such as soybean, corn, grapeseed, cottonseed, safflower, etc, are the least healthy for cooking or baking.

My choices for top healthy cooking oils that I use:

Virgin Coconut Oil (very stable at med-high temps and healthy fats)
Extra Virgin Olive Oil (only for low temp cooking)
Real Butter (grass fed butter is actually healthy and contains important nutrients like vitamin K2, omega-3's, and CLA. Kerrygold is a popular brand of Irish butter that's grass-fed and readily available in most grocery stores)

Of course, with all of that said... we should keep in mind that trying minimize our cooking with oils can help to reduce overall calories. Cooking with oils in moderation is okay and can actually help satisfy your appetite more, but be careful not to overdo it as the calories can add up fast.

Also, please don't be fooled by deceptive marketing claiming that canola oil is healthy for you -- it's NOT!

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This has some information on all sorts of topics, that may interest you:

http://4-my-best-life.blogspot.com.au/2013/01/making-choices.html

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Also: tranquility: http://4-my-best-life.blogspot.com.au/2013/04/serenity-in-touch-with-infinite.html

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more interesting info here:

http://4-my-best-life.blogspot.com.au/2013/03/diabesity-nutritional-genomics.html

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Even an oil change!!!!

- There is a totally inappropriate sexist joke, in some quarters, about a little old 'person'' who wondered why the car would not go. When asked about when maintenance was last done - "What is that?" .............................................

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And, please tell a friend - may save their .........

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Concerning hacking.....

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Some old sage said something about being prepared, & vigilant.........yes......

As you know, sales may generate commissions......

IMPORTANT NOTICE:
You may have noticed that I have not asked you for your email......
I do not send pesty repeat emails to try & get you to buy........
(I personally find them annoying - and I don't do it to you.........)

In return, may I ask a favor??
If you would care to reconsider the information above, and purchase something - it would make us both happy!!

YOU ARE WORTH IT!!!!!

and, thank-you for sharing this with your friends......................................

e

Yummy Recipes

yummy recipes

Monday 4 March 2013

MACADAMIA NUT OIL ( & Coconut Oil)