Hi all…
So I’ve been researching all things keto before starting 6weeks ago(and every spare moment since)
Listened to a heap of podcasts, watched youtube channels, google searched and now on this forum and there is very little info out there about the benifits of not only using macadamia oil cold for dressings(mayo has been mentioned)and such but even as another option for cooking…
A brief look at a comparison chart between the makeup of our usual oils/ fats (tallow/lard/butter/Coconut/olive etc… even the highly over prices and widely loved avocado) show that the mighty macadamia has more to bring to the table than just a tasty little fat bomb…
Everything from SFA, MUFA,PUFA Omega 6 to 3 ratios and even smoke point seem to prove that macadamia oil is a serious heavy hitter! Both hot and cold…
Could someone please tell me (gently) what I’m missing here?
Something has to be up with it or it’d be everywhere right?
Why aren't people using macadamia oil?
One aspect of using an oil other than Macadamia Oil is the price.
Below are some typical prices;
Macadamia Oil = $9.49 for 8.5 oz ($1.12 /oz)
Avocado Oil = $9.79 for 16.5 oz ($0.59/oz)
Olive Oil = $8.99 for 16.9 oz ($0.53/oz)
Good point Roy, thanks for your response.
I didn’t actually check pricing but i happened to have my receipts in my pocket…
I bought a
250ml extra virgin avo oil for $10.50
500ml of cooking coconut oil for $5
500ml macadamia for $9.95
so it’s not too bad from my local by the looks of it…
I’m also happy to pay a little extra if it reduces omega 6 intake compared to the staple that is olive oil
I bought some a while ago for many of the reasons you mentioned (mainly for the omega 6 vs. 3 ratio and high smoke point). Unfortunately, I haven’t used it much due to the strong taste. It’s not an unpleasant taste, but for me can overpower what I’m cooking. I think it would be good for salad dressing and will probably use it that way.
Good to know…I haven’t tried cooking with it yet but had some on my tuna salad today and didn’t mind it at all. To be honest I’ve been struggling more with the whole coconut oil taste!
It’s growing on me though…
Smoke point of 390f is not remotely comparable to avo oil’s 500f.
Also, fairly strong flavor compared to avo oil’s nigh nonexistent flavor.
True… it’s not the best Smoke point out there but still better than some. Even tallow if I’m not mistaken.
Taste is also a personal thing… I’m more interested in the properties of the oil itself.
Tallow is 400f. Slightly better.
I don’t have any macadamia nuts or products in my house because of how expensive they are.
Ok… so we might be looking at different charts… macadamia on mine says 410.
regardless. It’s pretty close
I might try that. I don’t think it would be bad with tuna. Tuna’s flavor should be strong enough to hold its own.
It does seem like the better option for me (compared to Olive oil) at the moment AnnaLee.
I think I’ll run with it for now until someone can prove I’m wrong.
I’m pretty used to that anyway…
This
Yes. Just on the expensive side!
When I do the grocery KETO shopping shuffle
I always check pricing on the macadamia nuts EVERYWHERE ( oils too ) , hoping they are on sale😄
Nope😢
That’s why I leave w pecans ( still good )
Grass fed and pastured animals and eggs are pricey too but it appears that that’s how I shop now… It appears by me eating more meat/fat I’ve turned into a damn hippy!
Sssshhh… don’t tell anyone.
I use it all the time. I don’t find it a strong taste and use it for all the dressings and mayo that I make. Love it!!