Health Benefits and Nutritional Information - Nuts and Oil
Macadamias are a high energy food and contain no cholesterol.
The natural oils in macadamias contain 78% monounsaturated fats, the highest of any oil including olive oil. Research shows that monounsaturated fats can assist in lowering blood cholesterol levels and reduce the incidence of heart disease. Macadamias are also a good source of protein, calcium, potassium and dietary fibre and are very low in sodium.
There is a mounting body of evidence that consumption of nuts can have a very beneficial effect on a person’s health and wellbeing when made part of a healthy eating plan. Maintaining a balanced diet containing macadamias promotes good health, longevity and a reduction in degenerative diseases. Eating macadamias frequently can reduce the risk of heart disease and has other health benefits.
Macadamias contain no cholesterol, as they are a natural plant food. Macadamias are not genetically modified and only contain natural genes. Macadamias do not contain trans fatty acids.
Macadamias can assist your body in the following ways (click item for more information below):
Assists Digestive System
Healthy Hair and Nails
Reduce Health Risks
Cold Pressed Virgin Macadamia Oil
Macadamia oil is cold pressed, 100% pure and contains no cholesterol.
As mentioned previously, the natural oils in macadamias contain 78% monounsaturated fats, the highest of any oil including olive oil. It is one of the healthiest oils available and suitable as a salad oil and a cooking oil with a lower flash point compared to other vegetable oils.
Stores Longer and Cooks Better
Most oils in time become rancid, that is, they reach a state of deterioration wherein they smell bad or taste bad or both. But numerous tests with macadamia nut oil has repeatedly shown that once the container it comes in is opened, it can sit on the shelf for many months without ever going bad.
One important characteristic of good quality cooking oil is for it to have a high smoking point if the oil is intended for sautéing. But in order for this point to be reached, the oil must be highly refined: once this is done, however, the oil’s free fatty acids, which account for its distinctive flavour, are greatly diminished.
Some oil, such as canola, which has a high smoking point of 200°C (400°F), is virtually tasteless at the level of refinement at which it’s sold commercially: therefore its use is merely to lubricate or coat the surfaces of the food in which it’s being used. Extra virgin olive oil, though, which has a hearty, distinctive flavour, highly desirable for certain dishes, owes its flavour to its low level of refinement and its high retention of free fatty acids. However, this extra virgin olive oil’s smoke point is just under 93°C (200°F); this means it will smoke very quickly and is therefore quite unsuitable of cooking at higher temperatures.
But with the macadamia nut we find that its oil can be refined to a sufficiently high degree to achieve a favourably high smoking point (198°C or 389°F) without sacrificing its appealing flavour in the process. In fact, some chefs say that macadamia oil’s nutty flavour is even enhanced at higher cooking temperatures.
Dietary trials with macadamias have demonstrated a significant reduction in total blood serum cholesterol, a reduction in total blood triglycerides, reduction of the undesirable low density cholesterol and with little or no effect on the desirable high density cholesterol. These are all recognised indicators for the risk of heart disease.
Macadamias have been shown to lower blood pressure in hypertensive people.
Macadamia nuts contain small but significant amounts of a range of vitamins. Vitamin B2 is important in growth of new tissues, healthy skin and eyes. Niacin helps convert food into energy and promotes healthy skin.
Macadamias contain a wide range of minerals which contribute to our bodies requirements. Two of these minerals are phosphorous and calcium. Phosphorous plays a variety of roles including mineralisation of bones and teeth. Both of these minerals play an important part in many other body processes. Typical levels of calcium found in macadamias are approximately 70mg per 100g.
Proteins are essential for cell growth and repair. They play a crucial role in virtually all biological processes in the body. All enzymes are proteins and are vital for the body’s metabolism. Muscle contraction, immune protection, and the transmission of nerve impulses are all dependent on proteins. The high level of protein found in macadamias helps in the formation of muscle and connective tissue, acting positively on many aspects of our health. The proteins in macadamias comprise both essential and non-essential amino acids. Macadamias contain all the essential amino acids, with most present at optimum levels.
Dietary fibre promotes satiety, slows digestion and reduces hunger and may assist in reducing constipation and diverticular diseases, haemorrhoids, bowel cancers and irritable bowel syndrome. It functions in conjunction with other constituents of macadamia and plays a role in reducing the risk of cardiovascular diseases, cancer and diabetes.
Macadamias contain approximately 7% dietary fibre.
Most of the simple carbohydrates that are present in macadamias are sucrose, fructose, glucose and maltose plus some starch based carbohydrates. Carbohydrates supply energy to the body. Macadamias also contain small amounts of Vitamin B5 and B1. Vitamin B5 promotes a healthy nervous system and also releases energy. Vitamin B1 is a co enzyme important in releasing energy from carbohydrates.
Because what we put into our bodies directly reflects what we look like on the outside, we really need to consider this fact. Eating properly, taking in essential vitamins and keeping hydrated are important factors for improving and maintaining our appearance. High protein foods are essential for healthy hair and nails. Macadamias contain significant levels of protein that positively strengthen our hair and nails as well as many other aspects of our health.
Macadamias contain a number of minerals that contribute to our body’s metabolic requirements. Potassium is associated with fluid balance and volume. Other functions are in carbohydrate metabolism, protein synthesis, muscle contraction and nerve impulses.
As well as providing mineralisation to bones and teeth, phosphorous plays a role in our body’s energy metabolism, absorption and transport of nutrients and as a component of DNA and RNA.
Magnesium has many functions within the body. It interacts with other elements and plays a role in bone metabolism, glucose and fatty acid metabolism and in protein synthesis. Magnesium is important in nervous activity and muscle contraction.
Macadamias contain a mineral called selenium that is becoming increasingly more relevant due to being part of a key enzyme in a major antioxidant and in joint functions with Vitamin E. It has been recognised as having an anti-cancer effect and may behave as an anti-inflammatory agent and assist in the control of rheumatoid arthritis.
Macadamias contain a range of antioxidants. Antioxidants are scavengers of free radicals and play a significant role in protecting living systems from oxidation damage. They may minimise degenerative diseases such as cancer, cardiovascular disease and others.