“Seed oils are toxic.” “Avoid them at all costs.”
Sound familiar? The internet’s loudest voices have turned everyday cooking oil into a battleground. Let’s take a breath and talk facts — because the real solution isn’t fear, it’s balance.
The Seed-Oil Story (in Plain English)
Most supermarket oils — canola, sunflower, soybean, cottonseed — come from seeds. They’re high in polyunsaturated fats, particularly omega-6 (linoleic acid).
Omega-6 isn’t evil; we need it. The issue is balance. Modern diets drown in it, often giving us 15–20× more omega-6 than omega-3, when a ratio closer to 4:1 or even 2:1 seems ideal for long-term health.
The takeaway? Too much omega-6 might drive inflammation — especially when refined, overheated, or eaten in excess.
Enter Macadamia Oil: Low Omega-6, High Sense
Naturally low omega-6
Macadamia oil sits around 1–3 % omega-6, compared with ~20 % in canola and ~65 % in sunflower oil. That alone helps rebalance your daily intake.
Rich in monounsaturated fats (MUFA)
About 80 % MUFA — the same heart-friendly fats that make olive oil famous — plus omega-7 (palmitoleic acid), a rare fatty acid linked to metabolic support and skin health.
Cold-pressed & unrefined
No solvents, no bleaching, no deodorising. Just nuts pressed once and filtered — so you keep the antioxidants, vitamin E, and buttery taste.
Made right here in Australia
Local orchards, short supply chains, minimal processing. You know where it’s from and what’s in it.
Quick Comparison: Common Oils vs Macadamia
| Oil | Omega-6 (%) | Monounsaturates (%) | Processing | Origin | Notes |
|---|---|---|---|---|---|
| Macadamia (cold-pressed) | 1–3 | ≈ 80 | Unrefined | Australian-grown | Low omega-6, buttery taste |
| Olive (EVOO) | 3–21 | 70–75 | Unrefined | Mediterranean/Australia | Great, but higher omega-6 |
| Canola | ~20 | ~60 | Refined | Imported blends | Neutral, but high omega-6 |
| Sunflower | ~65 | ~25 | Refined | Imported | Very high omega-6 |
| Coconut | ~2 | ~6 | Often refined | Imported | 90 % saturated fat |
✅ Takeaway: If you’re after less hype and more balance, macadamia oil delivers what most people think they’re getting from “seed-oil-free” diets — without giving up taste or versatility.
How to Make the Switch (Without Being Weird About It)
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Use macadamia oil wherever you’d normally use canola or sunflower.
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Roast veggies, pan-sear chicken, or toss it through a salad.
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If you love olive oil, keep using it — just bring macadamia into rotation for a lower-omega-6 option.
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Remember, it’s about balance, not banning foods.
FAQs
Are seed oils really bad for you?
Not automatically — the issue is excess. Most Aussies eat too much omega-6. Swapping to low-omega-6 oils like macadamia helps restore balance.
Is macadamia oil healthier than olive oil?
They’re both excellent. Olive has more polyphenols; macadamia has less omega-6 and includes omega-7. Using both is ideal.
Does “cold-pressed” really matter?
Yes. Cold-pressing avoids the chemical refining and high-heat extraction that can oxidise seed oils and strip nutrients.
Can I fry with macadamia oil?
Absolutely — it’s stable up to about 210 °C and tastes clean even after multiple uses.
The Bottom Line
You don’t need to fear seed oils — you just need better options.
Fancy Farmer Macadamia Oil gives you balance, buttery flavour, and peace of mind — all proudly made in Australia.
👉 Grab your bottle here and cook like you actually care what’s in your food.