MacNut Oil FAQ'S

Q: How does it taste?
A: If you have ever tasted the wonderful buttery flavor of the macadamia nut, MacNut Oil tastes the same. I think it is delicious and the celebrity chefs who have tasted it agree.



Q: Does MacNut Oil need to be refrigerated?
A: Because of the high levels of anti-oxidants that are found naturally in MacNut Oil, it has a shelf life, from time of bottling, of at least 2 years without refrigeration. It does not require refrigeration, but you may if you like. The fact of the matter is, it is so yummy it won't stay on your shelf for long.



Q: Australia? I thought macadamia nuts were from Hawaii.
A: You have a lot of company in that misconception. The nuts are native to Australia and were not cultivated in Hawaii until relatively recently. Read the interesting history of the nut in our MacNut Story section.



Q: Aren't all macadamia oils the same? I heard about MacNut Oil from a radio show and bought another brand. Unlike the pictures on this site, it was pale yellow. Also it didn't taste very good and did not have the nutty aroma you describe. What's up with that?
A: Other brands we have tried are not even close. MacNut Oil is by far the most wonderful macadamia nut oil on the market and it is not just us saying that. Famous chefs agree. One look, one taste, will convince you and you will be hooked on MacNut Oil for life. We use a special technique to crush and filter the nuts. The oil never gets heated nor do the machines that press the oil. This preserves the color, flavor, aroma and the high levels of anti-oxidants which give MacNut Oil its a long shelf life.



Q: What is the smoke point of MacNut Oil and aren't there oils with higher numbers?
A: The smoke point of MacNut Oil is 410°F. This high number allows you the flexibility to use MacNut Oil at higher temperatures than most oils. While some coconut oils do have a higher smoke point (450°F), it is also very high in saturated fats (91%) - which may be dangerous to your heart. Peanut oil, is about the same, (450°F); and is very high in the pro-inflammatory type of omega-6 fatty acids (33%) as is the case with grape seed oil - 400°F smoke point but 72% of the dangerous omega-6 fatty acids. Smoke point isn't the whole story either. Some oils form free radicals and trans fats before they smoke.


Q: If macadamia nuts are so fattening, won't the oil be too?
A: Actually no. In fact, all fats and oils have the same number of calories per tablespoon - around 120. The reason people think macadamia nuts are fattening is because they have a relatively high fat content. However, the fats are monounsaturated fats, which are a very healthful fat to have in your diet. And, it is too long a discussion for here, but the body actually burns body fat more efficiently if there is fat in the diet.



Q: Is the oil high in cholesterol?
A: All vegetable oils have no cholesterol. What's more, in many scientific studies, healthful oils, such as the monounsaturated ones found in MacNut oil have been shown to actually improve blood cholesterol ratios.



Q: Isn't fat bad for people with heart disease?
A: Certain fats such as hydrogenated fats and some saturated fats have been shown to be a problem, but not the monounsaturated fats found in MacNut Oil. MacNut Oil is 85% monounsaturated fatty acids. A review of the clinical studies shows that a diet high in monounsaturated fats, like the Mediterranean diet, has many health benefits. Please see some of the exciting research about monounsaturated fats in our MacNut Oil Attributes section. In fact, the Australian Heart Association has given a heart-healthy seal of approval to MacNut Oil.



Q: Everyone tells me that olive oil is the healthiest oil to use. Is that not
true any more?
A: Well, it never really was true, but olive oil was the best we had. Olive oil is far superior to most every other oil out there except MacNut Oil. While olive oil is considered heart-healthy because of its 70% monounsaturated fat content, MacNut Oil has up to 85% monounsaturated fat, making it even healthier. The main problem with olive oil has always been its instability. Olive oil deteriorates at room temperature and burns, depending on age and quality, at 350ºF or below, which is lower than the temperatures used in baking and sautéing. MacNut Oil has a smoke point of 410ºF - significant improvement.

Because olive oil is far less stable than MacNut oil, olive oil needs to be refrigerated and makes it harder to use. The overpowering flavor of olive oil can be another issue for some people. MacNut Oil because of its light, nutty and buttery flavor makes it a far better choice for cooking omelets, sautéing delicate flavors, stir-frying, and even baking. However, if you want to use olive oil cold, e.g. in salad dressings or to add after cooking to your favorite Italian recipes, that's okay. I would highly recommend you make the switch to MacNut Oil for any other cooking oil need.



Q: Why is MacNut Oil better than Canola?
A: So glad you asked. Well, for one thing MacNut oil certainly tastes better. But more importantly, the fatty acid profile is much more healthful. The amount of beneficial monounsaturated fats in canola averages around 60% - a far cry from the 85% in MacNut Oil. In addition, canola oil has 23% of the type of omega-6 fatty acids that can lead to inflammatory conditions such as heart disease and arthritis. MacNut Oil on average has just 3% omega 6 fats and they are balanced in an ideal (1:1) ratio with the anti-inflammatory omega 3 fatty acids.

Another reason is that canola oil turns rancid (develops free radicals) quite quickly when heated. So, although canola oil has a smoke point of 400ºF it begins to degrade chemically at much lower temperatures. It also develops trans-fatty acids at a lower heat. In fact, canola oil can sometimes start out with up to 4% trans-fatty acids just because of the way it is processed. Please remember that these trans fats (e.g. in margarine and shortening) are the unhealthiest fats in our diets. In multiple studies, canola oil has been shown to lead to fibrotic lesions of the heart, vitamin E deficiencies, and it seems to retard growth. Probably for that reason, the FDA forbids the use of canola oil in infant formulas. Oh, and the "Super Canola" oil (a genetically-engineered mystery substance) has a higher smoke point, but otherwise the same problems as the regular canola.



Q: How does MacNut Oil compare with Flaxseed oil?
A: It is difficult to compare, because as you probably know, Flaxseed oil is not a cooking oil since it is so fragile that it should never be heated. However, Flaxseed oil is a good source of the helpful Omega 3 fatty acids. If you care enough about your health to use flaxseed oil as a dietary supplement, you will definitely want to use MacNut Oil in the kitchen.



Q: I have heard people mention Grapeseed oil. What is the buzz about?
A: Tell anyone you know who is interested in grapeseed oil that they have probably only gotten part of the story. Perhaps you should tell them about MacNut Oil and this web site. As mentioned above under smoke point, grapeseed oil has is very high in omega-6 fatty acids. We already get too much omega-6 fatty acids in our diets - perhaps 20 times as much as our ancestors did. Using grapeseed oil will only increase that toxic burden. Also, grapeseed oil has only about 20% monounsaturated fats, the ones that give the Mediterranean diet its heart-healthy reputation.



Q: Should I use MacNut Oil as a supplement?
A: While I can't say that you should, I can tell you that I recommend 1 tablespoon each day directly out of the bottle to my patients who have obesity, diabetes, heart disease of any kind and even those prone to heart disease or who have a family history of it.



Q: Can I use MacNut Oil cold?
A: You bet! MacNut Oil makes terrific salad dressings and mayonnaises. Keep coming back to our site for new recipes and so that you don't miss the launch of our other products. Right now you can go to the recipe section for instructions for a terrific salad dressing created by one of New York's top chefs.



Q: Can I just substitute MacNut Oil for any other oil in my favorite recipes?
A: No problem. In fact, it will be fun for you to watch tired old recipes come to life with a new burst of flavor when you switch to MacNut Oil. In the meantime, please check out some of the exciting new recipes on our recipe section developed by top chef, Tom Valenti.



Q: I am seriously allergic to peanuts. Is there any risk that the MacNut Oil can be contaminated with peanuts?
A: Absolutely not. The only nut that is processed in the MacNut Oil facility is the macadamia nut, so there is no risk of cross-contamination with any other material.



Q: I am under the impression that macadamia nuts are expensive, does that mean the oil is too?
A: Ours is not. MacNut Oil is priced competitively with a medium grade olive oil. The reason for the value is that we use only 100% Australian macadamia nuts - the primary source of macadamia nuts. Because of this, we are able to bring in a superior grade of oil at a lower price than the competition. See for yourself in our online store.



Q: How can I get my local store to carry it?
A: Because MacNut Oil is new to the U.S., your local store may not yet carry it. We'll give you some help in convincing them, but first a word of warning. PLEASE don't let the store order another brand of macadamia nut oil. We have tried all the ones we could find on shelves in the U.S. and the others truly pale in comparison. (Pun intended. See Ouestion # 4 above.) On the "Where to Buy" page of this web site you can print out a store ordering information sheet. Please take it to your store and let them know of your interest in MacNut Oil. If you prefer, please e-mail us with your local store's contact info and we will be happy to talk with them. It will help if we can give them your name, but that is not required.