Mac Nut Oil is 100% Australian macadamia nut oil and the buttery taste, golden, yellow color and high amounts of anti-oxidants set Mac Nut Oil apart from all other oils. Welcome to a more delicious and healthful way of eating – the world of Mac Nut Oil. Dr. Fred Pescatore, a traditionally-trained physician who now practices nutritional medicine says what you eat is absolutely the basis of good health and he strongly believes most people need an oil change! Imagine how excited he am to be able to recommend a cooking oil that is delicious and good for you. The buttery taste; golden, yellow color; and high amounts of naturally occurring anti-oxidants completely set Mac Nut Oil apart from all other oils, even other macadamia nut oils. Mac Nut Oil is also the highest oil in monounsaturated fats. Those fats are one of the secrets of the heart-healthy “Mediterranean” way of eating. Doctors think everyone should use less saturated fat and more monounsaturated fats in their diet. As you will see in the scientific studies available in our FAQ, monounsaturated fats are being studied for a variety of key health benefits. Those studies also showed that people who consume higher amounts of monounsaturated fats in their diets are healthier and thinner than their counterparts. In fact, he has been recommending all my patients take a tablespoon per day, directly out of the bottle.
Mac Nut Oil is 100% Australian macadamia nut oil. Why Australia? Because that is where the nuts originated. The nuts used to make Mac Nut Oil are grown in the ideal soil and under the ideal conditions to ensure that Mac Nut Oil is the best tasting macadamia nut oil on the market. In a proprietary process, we press the nuts using a chilled expeller press and then filter it. The resulting oil is a superior product in taste, color, and health benefits to other macadamia oils. That’s why we trademarked the name Mac Nut Oil – to ensure that when you reach for a culinary oil, you know that you are getting the most delicious and healthful product on the market.
What’s more, Mac Nut Oil has the ideal ratio of omega-3 to omega-6 fatty acids. That is, 1:1 or equal amounts of each. That ratio is precisely what Mother Nature intended and is the way our ancestors ate. Because of processed foods and vegetable oils, we are now bombarded with huge amounts of pro-inflammatory omega-6 fatty acids and that imbalance aggravates inflammatory conditions like heart disease, arthritis and allergies. The healthiest people are those who have learned to balance the 6/3 ratio in their diets. Mac Nut Oil takes care of the balance of fatty acids by helping you lower the amount of Omega 6 and balancing it perfectly with Omega 3.
Best of all, Mac Nut Oil has a smoke point of 410ºF. That is a big improvement over olive oil, which is best used cold. You can use Mac Nut Oil to cook, sauté, bake, stir fry or 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.
Its stability and versatility are two of the main reasons why famous chefs all over the country are using Mac Nut Oil. They can’t get enough of it and it is time to share their secret with you. Mac Nut Oil can be used in many places where olive oil can’t be, such as in omelets, pancakes or baked goods, where the taste of olive oil would overwhelm the food. Mac Nut Oil makes great salad dressings too. It imparts a light, buttery flavor that people love.
Mac Nut Oil can be used in every low carbohydrate diet, including Atkins, The Zone, Thin For Good, Protein Power, Carbohydrate Addict, and all others like them. For years, experts such as the late Dr. Robert Atkins, Dr. Barry Sears, and of course, myself, have advocated increasing the amount of monounsaturated fats in your diet.
Dr. Fred Pescatore is so happy that Mac Nut Oil is now available at prices most people can afford. Because he went directly to the source of the macadamia nuts – Australia – we were able to import this healthy and delicious product at a price competitive with ordinary olive oil.
If you want to improve your health, excite the food in your kitchen, and feel exotic all at the same time, use Mac Nut Oil for all your oil needs. Dr. Fred Pescatore certainly does.
- 0% Carbs
- As seen in The Hamptons Diet
- 100% Australian Macadamia Nut Oil
- Highest in Monounsaturated Fats (the secret to the Mediterranean diet)
- Stable at High Heat
(410° smoke point) - Great Nutty Flavor
(Lends a buttery richness to any recipe)
“Monounsaturated fats are crucial, the Mediterranean diet and The Hamptons Diet rely on these healthy fats which are known to reduce not only cholesterol, but the risk of heart disease, cancer and diabetes."
Fred Pescatore, MD
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"A New Kind of Oil That's Nutty But Nice”
Macadamia nut oil from Australia has several good things going for it. It has a high smoke point, so it is useful for frying. It offers a fairly light texture with an attractive hint of nuttiness. It is also extremely rich in monounsaturated, which scientists have linked to healthful cholesterol levels. Mac Nut gives homemade mayonnaise a nice earthy touch and is excellent in chicken salad or for frying potatoes and mushrooms. Chefs, including Tom Valenti of Ouest, have started using it."
Florence Fabricant
Mac Nut Facts The Healthiest Oil You Can Eat
Until recently, anyone wanting to prepare meals in a health-conscious fashion had to compromise when it came to cooking oils. You either sacrificed flavor and performance on the stove for the sake of health, or you threw health concerns to the wind to satisfy your taste buds.
Fortunately there is now an all natural alternative. Mac Nut Oil is, quite simply, the finest oil available— more healthful than olive oil, more stable than canola, and more delicious than either.
We begin with the finest tree-ripened Australian macadamia nuts and mechanically cold press them using no solvents or chemicals. This traditional method of extracting the oil ensures the highest quality and preserves the superb aroma and taste—that’s what makes Mac Nut Oil the gold standard. And, because Mac Nut Oil is the only oil we process, there is no risk of cross-contamination with other nuts.
Mac Nut Oil’s naturally high levels of monounsaturated fats and antioxidants give it a very long and stable shelf life, even if left unrefrigerated.
The Macadamia Nut Story
Macadamia trees, with their glossy, evergreen leaves, are native to the subtropical rainforests of Australia. They were called Kindal Kindal trees by the Aborigines, who supplemented their diet with their nuts for many thousands of years before being “discovered” and farmed by European settlers. Baron Ferdinand von Mueller, one of Australia’s most important 19th century botanists, cataloged the tree in 1857 and named it after his friend, John Macadam, M.D., a lecturer at the Philosophical Institute in Victoria, Australia. Macadamia orchards were first established in Australia, to cultivate the trees for ornamental use, but soon the rich flavor of the nut was discovered and by 1856 the tree was being cultivated for its nuts. In 1882, seeds were planted in Hawaii; however, Australia still leads the world in macadamia production, followed by Hawaii, South Africa, Kenya and Guatemala.
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|
%Monoun- |
% Polyunsaturates |
% Saturated |
% Stearic |
Smoke |
|
|
|
Cooking Oils |
|
|
|
|
MacNut™ Oil |
85 |
3 |
14 |
3.7 |
410º |
|
Olive |
70 |
8 |
18 |
3 |
325º |
|
Canola |
61 |
23 |
8 |
2 |
400º |
|
Safflower (unrefined) |
20 |
78 |
16 |
2 |
300º |
|
Grape Seed |
17 |
72 |
11 |
3.2 |
400º |
|
Walnut |
17 |
58 |
10 |
2.5 |
250º |
|
Coconut |
7 |
2 |
91 |
2.5 |
350º |
|
|
|
Supplement Oils |
|
|
|
|
Flax |
15 |
15 |
12 |
3.5 |
N/A |
|
Hemp |
18 |
57 |
10 |
2.5 |
N/A |
Oil Comparison
BODY & SOUL Magazine
In naming MacNut™ Oil a top new product they said, "Embarrassment of riches, thy name is MacNut™ Oil, a tasty 100 percent macadamia-nut oil naturally loaded with antioxidants and the highest levels of healthy monounsaturated fats of any oil, including olive oil."
 |
"A New Kind of Oil That's Nutty But Nice”
Macadamia nut oil from Australia has several good things going for it. It has a high smoke point, so it is useful for frying. It offers a fairly light texture with an attractive hint of nuttiness. It is also extremely rich in monounsaturated, which scientists have linked to healthful cholesterol levels. Mac Nut gives homemade mayonnaise a nice earthy touch and is excellent in chicken salad or for frying potatoes and mushrooms. Chefs, including Tom Valenti of Ouest, have started using it."
Florence Fabricant
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