“Olive Oil vs Vegetable Oil for Heart Health Which Cooking Oil Is Truly Healthier” — Here Is What They Missed
Excerpt
A recent article comparing olive oil and vegetable oils explored the benefits of both but missed an entire class of oils with a stronger fat profile and a cleaner extraction method. This article explains what the original piece got right, what it missed and why unrefined macadamia oil deserves to be part of the conversation.
The Article Everyone Read — and the Missing Piece
The Times of India recently published a widely shared piece titled “Olive oil vs vegetable oil for heart health Which cooking oil is truly healthier”.
It compares:
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common vegetable seed oils
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extra virgin olive oil
and attempts to settle which one is healthier.
The article is informative, but it fails to consider what many people are actually searching for when they type phrases like best oil for cooking or healthiest oil for cooking or alternative to seed oils into Google.
That missing piece is where this conversation needs correcting.
What the Article Got Right
The article is accurate in saying:
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seed oils contain unsaturated fats that support heart health when replacing saturated fats
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olive oil contains antioxidants and monounsaturated fats that benefit cardiovascular markers
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neither oil is inherently bad
Fair points.
But it also assumes these are the only two oil categories worth discussing.
That assumption steers the conversation away from the option sitting between the two.
What the Article Missed Entirely
Seed oils
come from seeds like canola, sunflower and soy.
They rely on:
high heat extraction
bleaching
deodorising
chemical refining
This removes natural antioxidants and flavour.
Olive oil
has a strong tradition but modern supermarket varieties vary.
Some oils labelled extra virgin have been blended or deodorised.
Nut oils
come from oil rich kernels and require minimal processing.
They tend to be:
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higher in monounsaturated fat
-
lower in omega six
-
naturally stable
-
richer in natural compounds
Yet nut oils are not mentioned at all in the original article.
If you want nut oils vs seed oils explained, this is where the real difference begins.
Where Macadamia Oil Fits Into the Debate
If you want a natural cooking oil with the qualities praised in the original article, macadamia oil belongs in the comparison.
Here is what sets macadamia oil apart:
1. Monounsaturated Fat
The original article highlights olive oil for its monounsaturated fat.
Macadamia oil contains even more.
2. Omega Six
Seed oils are often criticised for high omega six.
Macadamia oil contains very little omega six.
3. Heat Stability
Olive oil can oxidise at higher heat.
Seed oils are stable due to refining.
Macadamia oil is naturally stable because of its fat structure.
4. Processing
Macadamia oil, when cold pressed and unrefined, is not:
bleached
deodorised
chemically refined
Exactly what people want when searching for a natural cooking oil.
A Fair Look at Limitations
Macadamia oil is not perfect:
-
it is not the cheapest
-
it is not meant for commercial deep frying
-
olive oil has more published research
But for everyday use, macadamia oil hits nearly every target consumers ask for:
high monounsaturated
low omega six
clean flavour
unrefined
locally grown
naturally stable
You cannot have everything, but this comes close.
The Simple Question the Original Article Forgot To Ask
People search for:
best everyday cooking oil
healthiest oil for cooking
low omega six oil
natural cooking oil
alternative to seed oils
But the original article forces a choice between only two oils.
Macadamia oil removes that false choice.
It is not a seed oil.
It is not an olive oil competitor.
It is a third option with the benefits of both.
And if you want to understand how macadamia oil behaves in real cooking, the answer is simple:
Consistent flavour
Strong heat performance
Easy everyday use
No refining required
Exactly what people say they want.
If you want a cleaner, calmer and more balanced oil for daily cooking, unrefined macadamia oil is the choice the article overlooked.