Date: Thu, 18 Dec 1997 05:56:08 GMT Server: Apache/1.2.4 Connection: close Content-Type: text/html
Mauna Loa Macadamia nuts are becoming a darling for nutritionists, since macadamia nuts and macadamia nut oil are rich in monounsaturated oils, just like canola and olive oils. Monounsaturated oils lower harmful cholesterol and raise beneficial cholesterol to help prevent heart attacks.
Cholesterol and its content in food has long the subject of cardiovascular studies. It is related to fat sticking to proteins and blocking blood vessels, which restricts blood flow to and from the heart. Low-density proteins (LDP) stick to saturated fats, from meat, butter, coconut oil and palm oil, and contribute to heart disease. Polyunsaturated fats, from macadamia nuts, fish and vegetables, stick to high-density proteins (HDP), which clear cholesterol from blood vessels.
Macadamia nuts are believed to lower LDP while providing natural oils for good nutrition. Like olive oil, the cornerstone of the Mediterranean diet, which is believed to be responsible for lower rates of heart attack, macadamia nut oil is becoming an increasingly popular oil for use in the cuisine of the Hawaiian Islands and beyond.
Macadamia nut oil can be used in many recipes, such as salad dressing, adding that subtle macadamia nut taste, in baking, as in Hawaiian Portuguese Cornbread, and in sautéing vegetables and preparing fish.
The macadamia nut is comprised of protein, carbohydrates and unsaturated fats. It contains some Vitamin A, thiamin, riboflavin, niacin, calcium and iron. Macadamias have about the same number of calories as other nuts.
Some studies are also showing that use of unsaturated oils, like macadamia nut oil, reduces the occurrence of breast cancer.