Medium Chain Triglycerides (MCT’s) are fats that are naturally found in coconut and palm kernel oil. They are found in a natural form in a very limited amount, and in food their main source is coconut oil.
PALM KERNEL OIL is high in MCTs just like coconut oil, commonly used as a source of MCT oil. PALM KERNEL OIL is made only from the edible seeds of palm fruit, not from fruit itself!
It should not be confused with palm oil which comes from the fruit pulp!
MCT’s are more easily and rapidly digested than other types of fats, as they require lower amounts of enzymes and bile acids for intestinal absorption. MCT’s are metabolized very quickly in the liver and are reported to encourage energy expenditure, and not fat storage. Numerous studies suggest that substituting MCT Oil for other fats in a healthy diet may therefore help to support healthy weight and body composition.*
MCT fats are wholly metabolised by the liver with energy release, without a tendency to their accumulation in the body in the form of adipose tissue. The dietary properties of MCT fatty acids arise from the fact that they are absorbed from the gastrointestinal tract directly into the portal vein, and in contrast to other fatty acids lipase or bile is not necessary for their digestion. Therefore, MCT oil is often used in diseases associated with fat absorption impairment.
MCT fatty acids are absorbed into the general blood circulation very rapidly (similarly as glucose), and for their burning two times less oxygen is needed than in the case of the remaining fatty acids. They are characterised by twice higher burning energy (8.3 kcal/g) than carbohydrates or proteins (4 kcal/g), which results in increased thermogenesis (temperature increase) of the body. Very rapid absorption and transformation of MCT oil allow saving muscle glycogen stores during sports training.
Furthermore, MCT acids slow down the migrating motor complex of the body, which prolongs the time of mucosal contact of food, and thus improves food absorption. Moreover, a favourable influence of MCT oil on absorption of vitamin E, calcium, and magnesium was found.
MCT oil does not raise the total cholesterol level in blood, but regulates the quantitative shares of its fractions, elevating the content of HDL-cholesterol (beneficial) while lowering at the same time the share of “bad” fractions (LDL-cholesterol).
MCT oil Benefits:
– Suitable for Vegetarian/Vegan
– Alternative energy source – more effective than carbs!
– Spares Lean Body Tissue
– Source of rapid energy for physically active persons
– Supporting anabolic transformations and limiting catabolic processes of muscle mass
– Contributing to adipose tissue reduction,
– Regulating the share of individual cholesterol fractions in blood (HDL, LDL).
In summary, excess calories from any food can be stored as fat, but some foods convert and store more easily than others. Conventional dietary fat (LCTs), on the other hand, have the same chemical structure as body fat, which is why excess calories from conventional fats are very prone to being stored.
Since MCT oil is processed by the liver, it is immediately burned to produce energy. For this reason MCT’s have very little tendency to contribute to body fat stores. Thus it is a good way to provide fats in the diet which can be used to support activity or growth without contributing to stored body fat.
Serving Size: 1 Tablespoon (~15ml)
Servings Per Container: 27
Amount Per Serving:
Calories 526,7 kJ/ 126 kcall
Protein 0 g
Carbohydrates 0 g
Fat of which Fatty acids: (MCT) 14 g
Caproic Acid (C6:0) 0.28 g
Caprylic Acid (C8:0) 7.0 – 9.1 g
Capric Acid (C10:0) 4.2 – 6.3 g
Lauric Acid (C12:0) 0.42 g
100% MCT Oil.
Allergen Info: Contains No Sugar, Salt, Starch, Yeast, Wheat, Gluten, Corn, Soy, Milk, Egg, Shellfish Or Preservatives. Vegetarian/Vegan Product.
Take 1/2 spoonful 2 times a day with a meal for the first 2 days, gradually increasing the amount every 3 days until the optimum dosage is achieved: 1-3 spoons 2 times a day.
MCT Oil can also be used as a substitute for conventional oils in salad dressings, sauces or cooking as a source of beneficial fatty acids. Not recommended for use in frying due to low boiling point
Warnings: Consumption of single doses higher than 100 g, without previous adaptation may cause gastro-intestinal problems. Long-term consumption of MCT in high doses increases L-carnitine demand.