Thoughts on using macadamia nut as a cooking oil? As I understand it, nuts are relatively delicate around high heat.
Discussion
Assuming low levels of linoleic acid in the body, it's fine to have a couple time a week, especially blended with coconut oil as Lola is.
We use it at my house; tastes great when neutral oil is needed for certain dishes (Asian dishes for us).
- Ultra low linoleic acid.
- High saturated fat.
- Moderate monounsaturated fat.
- Low PUFA compared to other nuts.
- High palmitoleic acid (anti inflammatory).
Of all the nuts, macadamia is actually completely peaty in low/mod quantities.
Other option is Low PUFA Lard from Nourish Coop.
Helpful, thanks!
Any insight into soy sauce and sesame oil? We moved to only using both as finishing oils rather than cooking in them. I'm a little dubious about the quality of the sesame oil we get but haven't had the chance to research alternatives yet.
We get some lard from local Amish farmers. Will make a note of Nourish Coop though. 👌