Should I cook with Macadamia nut oil?

Answered on August 19, 2014
Created October 19, 2011 at 9:43 PM

There's some concern that stovetop cooking with Olive oil at best destroys the healthful benefits, other than Omega-3 fatty acids, and at worst creates toxic compounds. I tried chicken broth and it sort of works but burns quickly. I was curious about other oils. I don't think Walnut or Avocado are suitable replacements. Am I wrong? Then I saw this product on Amazon for Macadamia nut oil. Does anyone use this and if so how? Other thoughts?

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4 Answers


on October 29, 2011
at 03:35 PM

Macadamia Nut Oil is the new Olive Oil. It's the best cooking oil out there. It's got a high smoke point, it tastes amazing, has low omega-6 fatty acids, but it high in palmitoleic acid. It's also incredibly stable, and is 80% monounsaturated which is the highest among other cooking oils. I get mine from www.oilsofaloha.com.


on October 19, 2011
at 10:44 PM

I use macadamia nut oil for searing fish in Bengali (Indian) fish curries because anything else tastes bad (in my opinion).

Traditionally cold pressed mustard oil is used but since it is not easily available in the US and in the past was adulterated in India (some died), I prefer to use macadamia nut oil - which is quite neutral and has a high smoke point. I use it only about max once a week.

Since starting Paleo a year ago, I use butter, coconut oil, ghee, and tallow for 99% of cooking. About 1-2 times a month I'll use cold pressed sesame seed oil. I now only use olive oil for cold foods like salad dressing - I NO longer cook with it.




on October 19, 2011
at 10:09 PM

Mark Sisson talks about both here: http://www.marksdailyapple.com/healthy-oils/

I use avocado oil occasionally for things like eggs when I don't want coconut oil interfering with taste.

It looks like macadamia is fine, but it sure is expensive.



on October 19, 2011
at 09:49 PM

Why not use coconut oil for cooking? Just eat your macadamias.

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