Macadamia Nut Oil vs. Olive Oil: Which is better? – Thomas DeLauer

Macadamia Nut Oil vs. Olive Oil: Which is better? – Thomas DeLauer

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hey it’s Thomas de Lauer with another nutrition hack for you and today I want to debunk olive oil well not entirely but I want to give you an alternative to olive oil I want to give you one of my favorite monounsaturated fats and today it’s macadamia nut oil and I want to give you three reasons why macadamia nut oil is a better choice for your cooking and your eating than olive oil number one is going to be the high levels of monounsaturated fats you see olive oil is touted because it tastes so good it’s got these high levels of monounsaturated fats which are good for lowering cholesterol good for lowering triglycerides and good for all-around energy as a long-chain fatty acid but macadamia nut oil is an even higher quality long-chain fatty acid as a monounsaturated fat meaning it’s more readily available to used by the body it’s more bioavailable and it also has a higher quantity of something called oleic acid and what oleic acid does is it helps the absorption of omega 3 fatty acids and you’ve seen in a lot of my videos I doubt omega-3s all the time always talking about how awesome they are how effective they are at reducing cortisol levels and helping the brain well with oleic acid those Omega 3s can penetrate the cell membrane and effectively reduce triglycerides and reduce the cholesterol levels so right then and there macadamia nuts have olive oil B now the number two reason is macadamia nuts actually do contain some Omega threes now the perfect ratio of omega-3 to omega-6 fatty acids within the human body is going to be one to one but unfortunately in the Western diet because we consume so much in the way of omega-6 fatty acids we’re running usually more like a seventeen to one omega-6 to omega-3 so we’re getting far more omega-6 fatty acids than we are omega-3s now macadamia nut oils run about a one to one ratio omega-6 to omega-3 so they are giving us the ideal balance they are actually the perfect ratio of omega-3 to omega-6 that we need within our body now what does olive oil run olive oil runs about a 1 to 16 ratio of omega-3 to omega-6 fatty acids the third reason why you should switch to macadamia nut oil from olive oil is because of the shelf-life and the cooking temperature you see cooking temperature plays a big part when it comes to olive oil because olive oil has what’s called a low smoke point what this means is when you’re cooking with olive oil when it reaches a certain temperature not very high it starts to denature starts to change the structure of the fat itself this can effectively turn a healthy monounsaturated fat into an unhealthy fat that the body doesn’t know how to process as well macadamia nut oil on the other hand has a much higher smoke point which means you can cook with it at a much higher temperature before it starts to denature and change its actual structure macadamia nut oil additionally also has an abundance of phytochemicals in it that help prevent oxidation what this means the consumer is that you’ll be able to put it on your shelf and it will have a lot longer of a life on the shelf and say olive oil wood because those phytochemicals are going to prevent that oxidation that would ordinarily make the oil go fat and to top it off macadamia nut oil has a much richer flavor than olive oil does if you’re into baking it’s perfect because it’s going to add that nutty taste they ordinarily wouldn’t get with all so at the end of the day I recommend switching over to macadamia nut oil so you can get that oleic acid so you can get your right fats and so that you can keep that ratio of omega-3 to omega-6 where it needs to be I’ll see you in the next video

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Macadamia Nut Oil vs. Olive Oil: Which is better? - Thomas DeLauer

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Macadamia Nut Oil vs. Olive Oil: Which is better? – Thomas DeLauer
Learn Which Fats are Best For You and Which Ones make you leaner by visiting
Hey, it’s Thomas DeLauer with another nutrition hack for you. Today, I want to debunk olive oil. Well, not entirely but I want to give you an alternative to olive oil. I want to give you one of my favorite mono-unsaturated fats, and today it’s macadamia nut oil. I want to give you three reasons why macadamia nut oil is a better choice than olive oil for your cooking and your eating. Number one is going to be the high levels of mono-unsaturated fats. You see, olive oil is touted because it tastes so good, it’s got these high levels of mono-unsaturated fats which are good for lowering cholesterol, good for lowering triglycerides, and good for all around energy as a long chain fatty acid.
Macadamia nut oil is an even higher quality long chain fatty acid as a mono-unsaturated fat, meaning it’s more readily available to use by the body, it’s more bio-available. It also has a higher quantity of something called oleic acid. What oleic acid does is it helps the absorption of Omega 3 fatty acids. You’ve seen in a lot of my videos I tout Omega 3’s all the time. Always talking about how awesome they are, how effective they are at reducing cortisol levels and helping the brain. Well, with oleic acid, those Omega 3’s can penetrate the cell membrane, effectively reduce triglycerides and reduce the cholesterol levels. Right then and there, macadamia nuts have olive oil beat.
Now, the number two reason is macadamia nuts actually do contain some Omega 3’s. Now, the perfect ratio of Omega 3 to Omega 6 fatty acids within the human body is going to be 1:1. Unfortunately in the Western diet because we consume so much in the way of Omega 6 fatty acids, we’re running usually more like a 17:1 Omega 6 to Omega 3. We’re getting far more Omega 6 fatty acids than we are Omega 3’s. Now, macadamia nut oils run about a 1:1 ratio, Omega 6 to Omega 3, so they are giving us the ideal balance. They are actually the perfect ratio of Omega 3 to Omega 6 that we need within our body.
Now, what does olive oil run? Olive oil runs about a 1:16 ratio of Omega 3 to Omega 6 fatty acids. The third reason why you should switch to macadamia nut oil from olive oil is because of the shelf life and the cooking temperature. You see, cooking temperature plays a big part when it comes to olive oil because olive oil has what’s called a low smoke point. What this means is when you’re cooking with olive oil, when it reaches a certain temperature, not very high, it starts to denature, starts to change the structure of the fat itself. This can effectively turn a healthy mono-unsaturated fat into an unhealthy fat that the body doesn’t know ho to process as well.
Macadamia nut oil, on the other hand, has a much high smoke point which means you can cook with it at a much higher temperature before it starts to denature and change its actual structure. Macadamia nut oil additionally also has an abundance of fatto chemicals in it that help prevent oxidation. What this means to the consumer is that you’ll be able to put it on your shelf and it will have a lot longer of a life on the shelf than, say, olive oil would. Those fatto chemicals are going to prevent that oxidation that would ordinarily make the oil go bad.
To top it off, macadamia nut oil has a much richer flavor than olive oil does. If you’re into baking it’s perfect because it’s going to add that nutty taste that you ordinarily wouldn’t get with olive oil. At the end of the day, I recommend switching over the macadamia nut oil so you can get that oleic acid, so you can get your right fats, and so you can keep that ratio of Omega 3 to Omega 6 where it needs to be. I’ll see you in the next video.
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