Super Salad Dressing and Why NOT OLIVE Oil

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My new favorite oil is macadamia nut oil! This oil has a high smoke point of around 425 degrees Fahrenheit. This is much higher than that of olive oil. I never fry in olive oil, I only use macadamia or coconut oil; they don't break down to products that are unhealthy for the heart. Due to its chemical structure and high amount of unsaturated fats, heating olive oil = oxidative damage. Are you leaving your bottle of olive oil right on the counter? Opening and closing it multiple times a week? Any time the olive oil is exposed to air and/or light, it oxidizes. The chlorophyll in olive oil accelerates the oxidation. Oxidation causes free radicals, which increase cancer and atherosclerosis; which are "free radical" diseases. Cancer is associated with chromosomal defects and oncogene activation. The consumption of oxidized fats and oils increase death rates from leukemia and malignant neoplasia of the breast, ovaries and rectum. Atherosclerosis increases as free radical reactions from diet-derived fats in the arterial wall increases. These compounds induce endothelial cell damage and produce changes in the arterial walls.
WORST OILS: Canola, Corn, Cottonseed, Soy, Sunflower
FOUND IN: Microwave dinners, salad dressings, chips, cookies, crackers, roasted nuts…

On the other hand, macadamia nut oil has a long shelf life. It can be stored for up to 1 to 2 years without refrigeration.

Macadamia nut oil has linoleic acid, Omega-3 essential fatty acid, Omega-6 fatty acid and also palmitoleic acid. The oleic acid in macadamia nut oil has anti-inflammatory properties that makes it effective in fighting against chronic diseases, such as heart disease.

Macadamia nut oil is a stable oil that is also great for topical use for all skin types. I love macadamia oil for use on dry and mature skin due to its high concentration of palmitoleic acid. This acid is naturally present in human sebum when we are young and declines as we age; it softens and moisturizes the skin and also helps in healing mild wounds. Macadamia oil is absorbed very easily by the skin and the scalp and helps the cells to rejuvenate. It prevents sunburns and also helps the skin retain its moisture.



It also acts as an antioxidant. It prevents damage to skin cells by free radicals that cause signs of aging on the skin. Macadamia nut oil skin care is also attributed to its high vitamin E content. Macadamia oil is also a rich source of calcium, vitamin B complex and minerals like phosphorus and iron.

Macadamia nut oil is VERY tasty for salads; it has a natural "nutty" flavor.

1/2 cup macadamia nut oil
4 TBS white vinegar OR COCONUT VINEGAR (see below)
1/2 tsp stevia glycerite
1 tsp Celtic sea salt
1/2 tsp fresh ground pepper
1/2 tsp fish sauce (see below)

Place all ingredients into a salad jar and shake vigorously. Use for coleslaw or drizzle on your salad greens. Makes 10 servings

NUTRITIONAL COMPARISON (per serving)
Store bought Asian Dressing = 160 calories, 4 carbs, 0 fiber
“Healthified” Asian Dressing = 160 calories, 0.2 carbs, 0 fiber

Coconut Vinegar nutritionally exceeds other vinegars in its amino acid, vitamin and mineral contents, and is an excellent source of FOS (a prebiotic that promotes digestive health). In addition to using in your favorite dressings and marinades, our Coconut Vinegar may also be used instead of apple cider vinegar for skincare or with any internal cleansing program. (This delicious vinegar does not have a coconutty flavor.) Click HERE to find.

Fish Sauce,  mushrooms and aged cheeses have something called “UMAMI.” Umami is a pleasant savory taste produced by glutamate and ribonucleotides, chemicals which occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors; it plays an important role in making food taste delicious.