MacNut Oil Science

We declare MacNut Oil the healthiest culinary oil available today, based on the
following criteria:

Average mono-unsaturate level is 85%, (olive oil is 73%, Canola 58%). Monounsaturated fats (which are helpful) and polyunsaturated fat (linked to higher risk) may have opposite effects on the risk of breast cancer per a study on women's health in JAMA, Archives of Internal Medicine, Vol. 158, pp 41-45, Jan. 12, 1998.

At 3%, macadamia oil is the lowest of all culinary oils in the polyunsaturated Omega 6 Fatty Acids (olive oil=8%, canola=23%). Excessive Omega 6 Fatty Acids may have an adverse impact on blood clotting, immune function & inflammation.

Monounsaturates tend to lower LDL (bad) cholesterol levels but do not change HDL (good) cholesterol levels. Polyunsaturates lower both.

MacNut Oil is 55-67% oleic acid. Oleic acid apparently increases the incorporation of omega-3 fatty acids into cell membranes.

The U.S. Physicians' Health Study, published in the June 24, 2002 issue of the Archives of Internal Medicine, reported that of the 21,454 doctors followed for 17 years, the men who ate nuts at least twice a week lowered their risk of sudden cardiac death by 47 percent and reduced risk of coronary heart disease death 30 percent, compared with those who didn't eat nuts. The positive result is believed to be due to the healthful fatty acid concentration.