“Coconut Oil vs Olive Oil: Is One Healthier?” — But Why Are We Still Ignoring the Oil That Beats Them Both?

Excerpt

A recent article compared coconut oil with olive oil and concluded that olive oil is the more reliable choice for everyday health. Accurate enough, but the debate is missing a third player entirely. This article expands the conversation and explains why macadamia oil is the obvious winner in the real world of cooking, nutrition, fat chemistry and everyday use.

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A Fair Question. An Incomplete Answer.

Prevention’s recent article “Coconut Oil vs Olive Oil: Is One Healthier?” breaks down the big talking points well. It explains that coconut oil is mostly saturated fat and that olive oil is richer in monounsaturated fat and antioxidants.

All accurate.

But the comparison is still stuck inside an unnecessary two way cage match:

coconut oil
versus
olive oil

Once again, the oil that actually bridges the gap between the two and outperforms both on important measures never gets mentioned.

Yes. Macadamia oil.
Wake up people.

If we are serious about answering which oil is best for everyday health, then we need to stop pretending the only choices are a tropical saturated fat bomb or a Mediterranean import with inconsistent supermarket quality.

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Coconut Oil: The Internet Darling That Science Quietly Walked Away From

Let’s get this straight.

Coconut oil skyrocketed because the internet loved the idea of a miracle oil that could:

• boost metabolism

• burn fat

• improve cognition

• raise HDL cholesterol

• and somehow act like a health tonic

But the actual research paints a much more boring picture.

1. Coconut oil is mostly saturated fat.

Up to eighty five percent.
More saturated fat than butter.
More than lard.
More than the animal fats most people try to avoid.

High saturated fat intake is not supported for long term cardiovascular health.

2. It raises LDL cholesterol.

Study after study finds that coconut oil raises LDL cholesterol.
Some proponents claim the HDL increase balances it.
It does not.

If your oil raises LDL, it is not an ideal everyday option.

3. Almost none of the coconut oil hype is backed by strong clinical data.

The metabolism boosting claims?
Weak evidence.

The appetite suppression studies?
Minimal and inconsistent.

The fat burning idea?
Only relevant for pure MCTs.
And even then, not relevant in coconut oil.

Which brings us to the next major myth.

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The MCT Confusion: Coconut Oil Is Not an MCT Oil

Many consumers think coconut oil is “full of MCTs.”

This is misleading.

The science:

• Pure MCT oils are made of caprylic and capric acid

• Coconut oil contains very little of these

• Coconut oil is mostly lauric acid

Lauric acid behaves more like a long chain fat than a medium chain fat.
That means:

• slower digestion

• less metabolic effect

• more LDL impact

• fewer of the benefits associated with actual MCT oils

So the health benefits marketed under the banner of “MCTs” do not apply to standard coconut oil.

Pure MCT oil and coconut oil are not the same product.
Not the same chemistry.
Not the same effect.
Not the same category.

The Prevention article hints at this but does not drive it home.

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Olive Oil: Strong Player, But Still Not the Full Story

Olive oil is the better choice when compared with coconut oil.
That is clear.

But olive oil also comes with its own issues:

• quality varies significantly in supermarket shelves

• imported oils may be blended

• deodorising is common

• storage and transport degrade antioxidants

• flavour can be inconsistent

Olive oil is not the villain.
But it is also not the perfect everyday solution for Australians wanting clarity, consistency, and local sourcing.

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So Why Are We Ignoring the Oil That Actually Solves These Problems?

Let’s be direct.

Macadamia oil has the fat profile olive oil wishes it had.

Higher monounsaturated levels.
Lower omega six.
Better natural heat stability.

Macadamia oil avoids the saturated fat problem of coconut oil entirely.

Very low saturated fat.
Does not raise LDL.
Supports balanced cardiovascular markers.

Macadamia oil avoids the quality inconsistency of olive oil.

Australian grown.
Cold pressed.
Unrefined.
No deodorising.
No solvent extraction.

Macadamia oil avoids the nutritional fantasy of coconut oil.

Real science.
No internet mythology.
Strong chemistry.
Balanced fats.
Consistent performance in cooking.

Why is this not the default answer?
Why is the most obvious option sitting ignored on the shelf?
Wake up people.

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The Comparison That Makes It Clear

Coconut oil

• mostly saturated fat

• increases LDL

• weak evidence for touted benefits

• not truly an MCT oil

Olive oil

• good monounsaturated fat

• antioxidants

• inconsistent quality

• imported supply chain issues

Macadamia oil

• superior monounsaturated levels

• low omega six

• low saturated fat

• natural heat stability

• unrefined cold pressed

• Australian provenance

• clean flavour

• ideal everyday cooking profile

There is no contest.

If coconut oil and olive oil want to fight, let them.
But macadamia oil is not in the ring.
It is standing outside the ropes waiting for Australia to realise the obvious.