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nutrition Macadamia Nuts Picture yourself sitting on a beach in Hawaii, eating a handful of macadamia nuts. You may feel guilty for overindulging with a nut so high in fat, but you are helping your skin, as well as your spirit. The oil found in macadamia nuts is rich in antioxidants, which can reduce the effects of free radical damage to your skin due to sun and wind exposure, reduce the risk of cancer, and aid in overall heart health. Research has shown that plant-based oils such as macadamia oil can be effective against cellular damage and the signs of photoaging (dark spots, leathery skin, and wrinkles). Macadamia nut oil is rich in vitamin E and beneficial amino acids, adding to its ability to reverse the signs of aging skin. Another property of macadamia nut oil is its high concentration of palmitoleic acid—the highest of any plant. Palmitoleic A treat rich in good fats and antioxidants by Shelley Burns acid is a fatty acid that is naturally present in sebum (the oily substance produced by the sebaceous glands). The role of sebum is to lubricate and waterproof skin. Unfortunately, palmitoleic acid is found in higher concentrations in younger skin, and declines as we age, causing drier and thicker-looking skin. The palmitoleic acid found in macadamia nut oil softens and moisturizes mature skin, and also helps accelerate wound healing. Macadamia nuts are rich in omega-3 and omega-6 fatty acids, the B complex of vitamins, calcium, and iron. These make macadamia nut oil a good hair treatment, in addition to the health benefits of including the nut itself in your diet. The oil is used generally as a conditioner and is also light enough to leave in your hair if you prefer. Macadamia nut oil can help decrease dandruff and add a silkiness and shine to hair. The beauty of macadamia nut oil is it can be used internally, too. Add a tablespoon daily to smoothies or salads, or use it to cook or sauté. You can even apply the oil externally to soothe a sunburn if you've spent a little too long enjoying those macadamia nuts on the beach in Hawaii. Shelley Burns, a doctor of naturopathic medicine, completed studies at the Canadian College of Naturopathic Medicine, and has certification in complementary and integrative medicine from Harvard University. She can be reached at the Scienta Health Centre at 416-222-5880 or shelley.burns@scientahealth.com. Cooking Oils and Smoke Point The term "smoke point" refers to the temperature at which cooking oil begins to break down, causing the flavor and nutritional value of the oil to degrade. This is an important factor to keep in mind when choosing the right oil for the type of cooking you are doing. Here are the smoke points of some different vegetable and nut oils. High smoke points–safe to use for sautéing and cooking with high heat • Avocado oil (520°F) • Grapeseed oil (420°F) • Canola oil (475°F) • Macadamia nut oil (413°F) Low smoke points–use only when cooking with low to medium heat • Extra virgin coconut oil (350°F) • Flaxseed oil (225°F) • Extra virgin olive oil (375°F) • Sunflower oil (225–320°F) Get connected to your peers @ www.skincareprofessionals.com 9