Let’s Start With An Uncomfortable Truth
Most people who believe they’re eating “pretty healthy” have never seriously questioned their cooking oil.
They’ll scrutinise sugar.
They’ll debate carbs.
They’ll argue protein sources.
But oil?
Oil gets a free pass.
That confidence is usually built on habit, not evidence. And in 2025, that’s becoming harder to defend.
Why This Topic Is Suddenly Everywhere
Over the past two years, cooking oils have re entered public debate in a way we haven’t seen before.
You’ve probably noticed it through:
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mainstream media questioning seed oils
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viral TikTok creators warning about “toxic fats”
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longevity advocates like Bryan Johnson openly discussing fat selection
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nutrition bodies quietly pushing back against misinformation
The ABC, The Guardian, Harvard Health, and The Heart Foundation have all published articles attempting to clarify what’s actually known versus what’s trending.
If experts are still debating it, it’s worth paying attention.
The Question People Keep Asking (But Rarely Answer Properly)
“What type of cooking oil is best?”
Most articles answer this with a single metric. Smoke point. Saturated fat. Antioxidants.
That’s not how biology works.
The science around cooking oils sits at the intersection of:
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fat chemistry
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oxidation under heat
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metabolic response
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frequency of use
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and degree of processing
Ignoring any one of these produces bad advice.
The Scientific Reality Most People Haven’t Heard
When oils are heated, especially repeatedly, their fatty acids can oxidise and form reactive compounds such as aldehydes.
This isn’t fringe theory.
A major 2015 study by Grootveld et al. in Scientific Reports demonstrated that oils high in polyunsaturated fats produced significantly higher concentrations of toxic aldehydes during frying than monounsaturated dominant oils.
Follow up work in the Journal of Food Science and Molecular Nutrition and Food Research linked these compounds to oxidative stress mechanisms in the body.
In short:
Not all oils behave the same once heat is involved.
Why Popular Oils Often Escape Scrutiny
Extra virgin olive oil, coconut oil, and vegetable oils all benefit from strong narratives.
Olive oil rides on Mediterranean diet research.
Coconut oil was boosted by wellness culture in the 2010s.
Vegetable oils gained traction through affordability and industrial scale.
But narrative momentum does not override chemistry.
Even Harvard Health Publishing acknowledges that while olive oil is beneficial, its performance under higher heat varies, and refined oils trade nutrients for stability.
This is where confusion sets in.
The Jarring Part Most People Don’t Like Hearing
There is no universally “best” oil.
And chasing extremes often backfires.
Highly refined oils can tolerate high heat but lose nutritional nuance.
Highly unrefined oils retain compounds but require thoughtful use.
Oils high in omega six fats can be neutral in moderation but problematic when overheated and overused.
This doesn’t mean panic.
It means context.
Where Macadamia Oil Enters The Conversation (Quietly)
Macadamia oil isn’t trending because it doesn’t provoke outrage.
But chemically, it deserves attention.
It is naturally high in monounsaturated fats, very low in omega six polyunsaturated fats, and comparatively stable under everyday cooking temperatures.
Research published in Food Chemistry and Journal of Functional Foods consistently shows monounsaturated dominant oils produce fewer oxidation byproducts under heat than polyunsaturated heavy oils.
That’s not a marketing claim. That’s fat chemistry.
Why Australia Has A Unique Advantage Here
Most “healthiest oil” lists ignore geography entirely.
Australia grows macadamias at scale.
Macadamia oil is native.
Supply chains are short.
Processing can be minimal.
From an oxidation and freshness perspective, that matters more than most people realise.
Imported oils often travel months before use. Oxidation doesn’t start in the pan. It starts long before.
The Confidence Shift That Changes Behaviour
The goal isn’t perfection.
It’s confidence grounded in evidence.
Once people understand that:
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fat structure matters
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overheating matters
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processing matters
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freshness matters
They stop chasing trends and start making calm, repeatable choices.
Macadamia oil doesn’t need to be exclusive.
It just needs to be understood.