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    Macadamia Oil 夏威夷果仁油




特級冷榨澳洲堅果油
[產品編號: AA-05]




包裝單位: 500ml 玻璃瓶包裝

零售價: HK$128.00

數量:  





全家寶®


特級冷榨澳洲堅果油
Ultra Premium Cold-Pressed Macadamia Oil (500ml)

Drum 58 澳洲冷壓夏威夷果仁油





特級冷榨澳洲堅果油採用最上乘澳洲原產 macadamia nuts 冷榨過濾製成,含80%單元不飽和脂肪和17%飽和脂肪,其穩定油脂組合確保中高溫煮食不易氧化,冒煙點高達攝氏212度,品質卓越香味濃厚,玻璃瓶包裝亦更能保鮮。
 
Macadamia Nut 原產澳洲,是名乎其實的「澳洲堅果」,但流傳到夏威夷後獲得積極推廣出口全球,使很多人都稱它為夏威夷果仁,也說明它的美味與可貴營養價值。
 
澳洲堅果富天然油份,含豐富奧米加97脂肪酸、維他命B1、鎂、錳、植物固醇和抗氧化物質,有助穩定血脂保護心血管。
 
特級冷榨澳洲堅果油種植及收成於澳洲製造商自家的位於 Byron Bay 的金德利農場(Jindili Farm),收成後去除綠色的外殼 (留原地作肥料),將帶棕色殼的堅果放入筒倉去濕至只剩3%濕度,再去除棕色殼,不加任何化學物冷榨成油,並以攝氏5度低溫將油的天然蠟質過濾,然後在原廠新鮮入瓶。
 
每一批出品都會抽樣送實驗室進行細菌及化學檢測,有品質保證。
此特級(ultra-premium) 油選用金德利農場最上乘的堅果,製成後只灌入特定58號的油桶,所以牌子外號 Drum 58,以別於其他級數的堅果油。


食用方法:
涼拌和中高溫煮食皆宜,但要注意溫度不要高於攝氏212度冒煙點。


成分:夏威夷果仁油
製造地:澳洲
容量:250毫升

http://www.familyhealth.com.hk/files/full/910_1.jpg



尋找澳洲堅果油

2017-12-27
食療有改善健康的作用,所以,食物的質量與生產過程自然非常重要,又由於食物講究味道,所以有食療作用的食物也自然講究味道。

譬如廚房中的煮食油,我曾經介紹過
澳洲堅果油 Macadamia oil,這種油在香港叫夏威夷堅果油,其實夏威夷的這種堅果原產於澳洲,換了一個「藝名」叫「夏威夷」,身價便突然提高。
 
這種油在「食療主義」帶到香港來前也賣得很貴,由於這種油還有美容效果,在市面上
Macadamia oil 幾乎是美容化粧產品的價錢。「食療主義」的 Macadamia oil 最近換了新的澳洲供應商,原因就是為了追求完美,希望為大家、為自己和家人帶來力所能及的最理想產品。

「食療主義」的
特級冷榨澳洲堅果油,採用最上乘澳洲原產的 Macadamia nuts,用物理方式冷榨過濾製成,含80%單元不飽和脂肪和17%飽和脂肪,其穩定油脂組合確保高溫煮食不易氧化,煙點高達攝氏212度,玻璃瓶包裝亦更能保鮮。

澳洲堅果富天然油份,含豐富奧米加9和7脂肪酸、維他命B1、鎂、錳、植物固醇和抗氧化物質,有助穩定血脂保護心血管,也對防治腦退化有幫助。
 
堅果的來源也有講究。從前的一款油廠家從澳洲各處農莊雜收,這一次單一來自廠家位於Byron Bay的農場,收成後去除綠色的外殼留原地作肥料,將帶棕色殼的堅果去濕至只剩3%濕度,再去除棕色殼,不加任何化學物冷榨成油,再以攝氏5度低溫將油過濾,最後放入巨型油鼓,每一批出品都抽樣送實驗室檢測。

食用方法︰涼拌或者中溫、高溫煮食。
不要高於攝氏212度冒煙點。
其實比較健康的吃法是先用水炒,炒熟後才淋上油,稍微再翻一下菜就可以上桌。




澳洲堅果油可調節血脂

2016-04-15
澳洲堅果油俗稱夏威夷果仁油,還有其他魚目混珠的中文叫法,應該只認定原來澳洲土著叫的名字:Macadamia

這種油與其他植物油的最大分別,在於它可以促進膽囊收縮,增加膽汁排出,更有效消化油脂。有種膽囊病叫「膽囊弛緩」,女性患者比較多。

膽汁的功能是消化脂肪,當脂肪進到腸內,膽囊會收縮並將膽汁排出來,但當「膽囊弛緩」,膽囊無法正常收縮,膽汁無法正常排出,脂肪無法消化,容易造成大肚腩,也引起大便長期不正常。

根據百度資料,針對這種病,澳洲堅果油具有極佳的療效,「與醫生所開的藥物和其他具有類似功效的食物相比,具有更快速和穩定的療效。」

這是一個很了不起的健康綫索!意味着澳洲堅果油對消化系統有特殊的貢獻,使消化系統有正常分解油脂功能,改善和延緩消化系統老化,對上年紀人士與肥胖者很有用。

由於有這種特別的性質,長期服用澳洲堅果油,可以「預防血栓形成,對血脂有調節作用,能有效降低血液的黏稠度,防止動脈粥樣硬化,可以有效保護心腦血管系統。」

在降低血壓方面:「國外於1996年進行一項研究,16位血壓偏高的婦女同意在一個月的時間裏改吃澳洲堅果油。結果,她們的血壓平均從161/94降到了151/85,舒張壓與收縮壓幾乎都降低了10毫米汞柱。」

一般說的膽囊炎指有膽沙或者膽石,應該先排出膽沙膽石,明天順便講講讀者用食療方法排膽石的實戰經驗。





 
Ultra Premium Cold-Pressed Macadamia Oil uses the most premium macadamia nuts harvested in the manufacturer's own Jindili Farm in Byron Bay, Australia.

With 80% monounsaturated fats and 17% saturated fats, this delicious oil has a fatty acid profile that is very stable and will not easily oxidize under conditions of light and heat.  

Its smoke point of 212 degrees Celsius makes it an excellent choice of cooking with medium to high heat.  

Its bottle also helps the keep the oil fresh.  Macadamia nuts and oil are rich in Omega 9 and 7 fatty acids, Vitamin B1, magnesium, manganese, phytosterols and antioxidants and are known to help stabilise cholesterols and triglycerides.
 

This first-press ultra premium oil is made after harvesting the nuts at the optimal point of the season, removing the outer green husks (they are left on the ground as fertilisers), dehumidifying in silos until only 3% moisture is left, removing the brown shell, cold-pressing without the use of any chemical solvents, and filtering at 5% Celsius to remove any wax inherent in the nut.  

The oil is then bottled at the manufacturer's own facility to ensure freshness.  Samples are taken from every batch for microbial and chemical testing to ensure the highest quality.
 

Only the highest quality macadamia nuts are used for making this oil, all of which is poured in to Drum 58 for distinction.  And this is why the brand is also known as Drum 58 Ultra Premium Selection.

Suitable for use as dressing in salads, cold dishes or adding to soups, and also for medium to high heat cooking.  However cooking temperature should not exceed smoke point of 212 degrees Celsius.
 

Made in Australia

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The Health and beauty benefits of Macadamia Oil

For Your Health

 

Macadamia oil is cholesterol free and the oil has a beautiful nutty flavour which is ideal in salad dressings as a nice alternative to olive oil.

It has a high smoke point (210’C or 410’F) so is perfect for shallow frying and it can be used as a tasty alternative to other oil in baking. 

Macadamia oil is a very stable oil and has a long shelf life which is due to the low levels of unstable Omega 6 fatty acids and high levels of stable Omega 3 fatty acids such as Oleic Acid.

Macadamia oil is widely regarded as one of the healthiest edible oils in the world because of its very high proportion of monounsaturated oil (82%).

The high oleic acid content in macadamia oil which is even higher than olive oil, makes it important for re-balancing your cholesterol levels and reducing the amount of triglycerides in the blood. Omega-3 and omega-6 fatty acids are the most commonly discussed fats, and ideally, our bodies would have an even balance. Macadamia nut oil offers this balance, making it optimal for the human body as a great source of these fats.






 

For your skin

Because it is so similar to the natural sebum present in the skin, when macadamia is applied to the skin the oil quickly penetrates the outer layer of skin. It is also highly anti-inflammatory, one of the key reasons that macadamia oil helps to calm and soothe irritated skin.

skin-oil-macadmia-user


Macadamia oil contains more than 60% oleic acid that is great for softening skin, regenerating skin cells, moisturizing skin, and is a natural anti-inflammatory.

Our oil is also unique due to its high content of Palmitoleic acid, a monounsaturated fatty acid that avoids oxidation and fits with the skins fatty acid composition.

Palmitoleic acid is found in human sebum among the young, but the level dramatically drops in mature skin. Macadamia oil is among the closest of all botanical oils to human sebaceous oil.

Phytosterols are found in macadamia oil in effective amounts mostly made up from B-sitosterol with some campesterol and stigmasterol . These phytosterols behave like cortisone to reduce itchiness, redness, and sooth irritated skin.

Macadamia nut oils are rich sources of squalene, a naturally occurring antioxidant present in human skin surface lipids that protects us from sun-induced lipid peroxidation.

It’s primarily used in our bodies to synthesize both cholesterol and vitamin D, but its role in macadamia nuts is to prevent oxidative damage .


 

Our Macadamia Farms

http://www.familyhealth.com.hk/files/full/910_4.jpg

Jindilli is one of several words used by Indigenous Australians to describe the macadamia nut. It was chosen as the name of our first property purchased back in 2010.

Our 4 farms which consist of both mature plantation and newly planted trees are located both in Northern New South Wales and Southern Queensland.

We strongly believe in the use of sustainable and environmentally sensitive farming practices. We are meticulous in the care of our orchards, to ensure the health and productivity of our land for future generations.

 




 

Growing Macadamias

macca-nut-drip
 
It takes 5 years after planting before a macadamia tree will product nuts. Production will increase until a tree reaches maturity at approximately 12 years of age. 

Macadamia trees are grown in rows in an orchard setting. Mature trees grow to heights of between 12 and 15 metres and have shiny dark green leaves. 

Given enough access to light, good soil and plenty of sunshine and moisture a macadamia tree can live to 100 years old.

Flowering occurs in early spring with nuts forming in early summer and, by early autumn, clusters of plump green nuts appear. The nuts grow encased in a hard, woody shell, which is protected by a green-brown fibrous husk.

Shell hardening takes place in early December followed by rapid oil accumulation in late December and January.

Between March and September, the mature nuts fall to the ground and are harvested every 2-3 weeks by purpose built harvesters.

The fibrous outer husk of the macadamia is removed by the harvester and is left in the orchard to act as a mulch.

The dehusked nuts are transported to the factory for sorting before they are dried in large silos. At harvest the nuts have a moisture content of up to 22% and the drying process must reduce the moisture content down to 3%. At 3% the nuts can be cracked and the kernel easily removed from the shell.

Macadamias are mostly grown in Northern New South Wales and South-Eastern Queensland thanks to their sub-tropical climates.

Recently there have also been significant increases in plantings of trees in the Bundaberg region. These locations all have the perfect conditions for growing this native Australian nut.

 

http://www.familyhealth.com.hk/files/full/910_3.jpg


 

尋找澳洲堅果油

Posted on


食療有改善健康的作用,所以,食物的質量與生產過程自然非常重要,又由於食物講究味道,所以有食療作用的食物也自然講究味道。譬如廚房中的煮食油,我曾經介紹過澳洲堅果油Macadamia oil,這種油在香港叫夏威夷堅果油,其實夏威夷的這種堅果原產於澳洲,換了一個「藝名」叫「夏威夷」,身價便突然提高。

這種油在香港來前也賣得很貴,由於這種油還有美容效果,在市面上Macadamia oil幾乎是美容化粧產品的價錢。Macadamia oil最近換了新的澳洲供應商,原因就是為了追求完美,希望為大家、為自己和家人帶來力所能及的最理想產品。

特級冷榨澳洲堅果油,採用最上乘澳洲原產的Macadamia nuts,用物理方式冷榨過濾製成,含80%單元不飽和脂肪和17%飽和脂肪,其穩定油脂組合確保高溫煮食不易氧化,煙點高達攝氏212度,玻璃瓶包裝亦更能保鮮。

澳洲堅果富天然油份,含豐富奧米加9和7脂肪酸、維他命B1、鎂、錳、植物固醇和抗氧化物質,有助穩定血脂保護心血管,也對防治腦退化有幫助。

堅果的來源也有講究。從前的一款油廠家從澳洲各處農莊雜收,這一次單一來自廠家位於Byron Bay的農場,收成後去除綠色的外殼留原地作肥料,將帶棕色殼的堅果去濕至只剩3%濕度,再去除棕色殼,不加任何化學物冷榨成油,再以攝氏5度低溫將油過濾,最後放入巨型油鼓,每一批出品都抽樣送實驗室檢測。

食用方法︰涼拌或者中溫、高溫煮食。不要高於攝氏212度冒煙點。其實比較健康的吃法是先用水炒,炒熟後才淋上油,稍微再翻一下菜就可以上桌。
 




【保護心血管從煮食油入手:優質的澳洲堅果油 】

我曾經介紹過的煮食油澳洲堅果油Macadamia oil,富天然油份,含豐富奧米加9和7脂肪酸、維他命B1、鎂、錳、植物固醇和抗氧化物質,有助穩定血脂保護心血管,也對防治腦退化有幫助。這種油還有美容效果,市面上的堅果油幾乎是美容化粧產品的價錢。

堅果油最近換了新的澳洲供應商。
這款特級冷榨澳洲堅果油,採用最上乘澳洲原產的堅果,用物理方式冷榨過濾製成,含80%單元不飽和脂肪和17%飽和脂肪,其穩定油脂組合確保高溫煮食不易氧化,煙點高達攝氏212度。
堅果的來源也有講究,來自單一廠家位於Byron Bay的農場,收成後去除綠色的外殼留原地作肥料,不加任何化學物冷榨成油,每一批出品都抽樣送實驗室檢測。

【食用方法】

涼拌或者中溫、高溫煮食。
不要高於攝氏212度冒煙點。
其實比較健康的吃法是先用水炒,炒熟後才淋上油,稍微再翻一下菜就可以上桌。

 

全家寶®

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http://www.familyhealth.com.hk/files/full/893_0.jpg http://www.familyhealth.com.hk/files/full/893_1.jpg http://www.familyhealth.com.hk/files/full/893_2.jpg

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