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THE FAT THAT CAN MAKE YOU THIN

By Bruce Fife, N.D.

Are you overweight? Have you struggled with weight-loss diets without lasting success? If so, you are one of the millions of people who have struggled to lose weight with low-fat dieting and failed. Statistics tell us that two-thirds of the people who lose weight on these diets gain it all back within one year. After five years 97% regain their weight-that' s an incredible 97% failure rate!

Chances are the reason you are overweight is because you aren' t eating enough fat. Yes, you read that correctly. The reason you may have a weight problem is because you don' t eat enough fat. We eat less fat now than ever before. In the past people ate whole milk, butter, and eggs, and relished in the fat in meats. Everything was cooked in lard and butter. Nowadays we avoid fats like a plague. Grocery store shelves are filled to the brim with low-fat, non-fat, and low-calorie foods of every make and fashion. Restaurants, too, offer a variety of low-fat meals. Over the past 30 years fat consumption has decreased by 11% , total calorie consumption has decreased by 4% .1 Despite the fact that fat and calorie intake has decreased, we are heavier than ever before.

Nearly 60% of Americans are now overweight. Thirty-one percent are obese; this is double the percentage of two decades ago. Even our children are getting fatter. Among young people, 15 percent of those ages 6 to 19 are seriously overweight. That' s nearly 9 million, triple the number in 1980. Since the low-fat craze began in the 1970s we have been growing bigger and bigger. Those who reduce their fat intake the most and eat the least seem to have the hardest time losing weight. Haven' t you known slender people who gorge themselves on rich, fatty foods yet never seem to gain weight? You, on the other hand, eat a low-fat lettuce salad and gain 5 pounds--or so it seems.

The simple truth is that low-fat diets don' t work-not permanently. You can lose weight on them if you starve yourself. You' re hungry and miserable the whole time. In order to keep the weight off you must continue to limit what you eat and go hungry. Few people are willing to live a life of constant discomfort. For this reason, low-fat dieting is difficult to maintain for any length of time. Consequently, most people eventually revert back to old eating habits. When they do, the weight comes back.

Research has shown that those who get an adequate amount of fat in their diets generally eat less than those to try to reduce fat intake. The less you eat the fewer calories you consume. Getting an adequate amount of fat in the diet is essential for effective and permanent weight loss. When people get hungry soon after a meal they tend to overeat at the next. One of the reasons why fat is necessary for successful weight loss is that it satisfies hunger, thus reducing appetite and lowering total food consumption. Fat slows down the emptying of the stomach so that you feel full longer. When you are less hungry during the day you will cut down on snacks and eat less at mealtime. As a result, you consume fewer calories. Even though fat contains more calories than either protein or carbohydrate, its effect on curbing appetite more than makes up for the extra calories it contains.

The appetite suppressing effect of fat has been shown in many studies. For example, in one study, a group of women were given a mid-morning yogurt snack and then later served lunch and dinner. There were two choices of yogurt. One was regular full-fat and the other was low-fat. Each was labeled, but there was no mention of total calorie content. Each, however, contained the same number of calories. The only difference was the fat content. Participants were allowed to choose whichever one they wanted. When the women were later served lunch those who had the high-fat yogurt ate less than those who ate the low-fat variety. The extra fat in the yogurt snack satisfied their hunger longer and encouraged them to eat less at lunch.

Researchers also wanted to learn if those who ate less at lunch would eventually make up for it at dinner. But at dinner the ones who ate the high-fat yogurt and less food at lunch didn' t eat any more than the others. They weren' t any hungrier for eating less at lunch. So at the end to the day those women who ate the high-fat yogurt ended up consuming fewer total calories than those who ate the low-fat snack.2

While all fats suppress appetite, some are much better than others as aids in weight loss. Researchers at McGill University, in Quebec, Canada are now advocating the use of a special type of dietary fat to treat and prevent obesity. They recommend a fat rich in medium-chain triglycerides ( MCT) .

The vast majority of fats in our diet are composed of molecules known as long-chain triglycerides ( LCT) . As the name implies, LCT are larger in size than MCT. The size of the fat molecule is very important because our bodies process and metabolize fats differently depending on their size. Most all the vegetable oils used in cooking and food preparation are composed entirely of LCT. This includes corn, safflower, soybean, canola, and other typical cooking and salad oils. The only significant natural source of MCT are found in coconut and palm kernel oils. Coconut oil is composed predominately of MCT and its effects on the body are characterized by these fats.

In a recent study published in the Journal of Nutrition researchers reviewed all the published studies to date on MCT and weight management. These studies demonstrated that diets containing MCT result in an increase in energy, a rise in metabolism, increase burning of calories, decrease in food consumption, lower body fat mass, and reduce body weight.3 Because of these effects, the authors of this study recommend using oils containing MCT, such as coconut oil, as a means to lose excess body fat, control weight, and even treat obesity.

One of the reasons why coconut oil is effective in reducing body fat and lowering weight is because it contains fewer calories than any other fat. For this reason, it has gained the distinction of being the world' s only natural, low-calorie fat. When you use coconut oil in your food preparation, you can eat the same types of foods as you normally do yet consume fewer calories.

The fact that coconut oil contains fewer calories, however, is not the main reason it has gained a reputation as a low-calorie fat. Its advantage in weight management is due primarily to its affect on metabolism. Medium-chain triglycerides in coconut oil are smaller than other fats and, therefore, digest very quickly, so quickly in fact, that the body uses them as an immediate source of fuel rather than pack them away in storage inside our fat cells. MCT are used to produce energy much like carbohydrates and, therefore, they do not circulate in the bloodstream like other fats. For this reason, they do not supply fat to fat cells or contribute to weight gain.

One study evaluated the body weight and fat storage for three different diets-a low-fat diet, a high-fat diet containing LCT and a high-fat diet containing MCT. Calorie content in the diets were elevated to induce weight gain. The testing period lasted for 44 days. At the end of that time, the low-fat diet group had stored an average of 0.47 grams of fat per day, and the LCT group 0.48 grams/ day, while the MCT group deposited only 0.19 grams of fat per day. The MCT group had a 60% reduction in the amount of body fat stored as compared to the other diets.4

Because MCT are used by the body as a source of fuel to produce energy, they have a stimulatory affect on metabolism. Studies have shown that MCT boost metabolism, thus increasing the body' s use of calories. As a result, calories obtained from all the foods we eat are burned up at a higher rate, so that fewer remain to be packed away as body fat. This boost in metabolism remains elevated for as long as 24 hours after eating a meal containing MCT.5 So you enjoy an increased level of energy and continue to burn calories at an accelerated rate for many hours after the meal.

This increase in metabolism also leads to a rise in body temperature. People with low thyroid function report that after using coconut oil, their body temperature rises to normal levels and remains elevated for many hours. Temperatures in such people can rise 1 or 2 degrees or more depending on the amount of oil they consume.6 Those people who are overweight because of low thyroid function can utilized the metabolic stimulating action of coconut oil to help them shed excess pounds.

Another interesting feature about coconut oil is that it helps to decrease total food and calorie consumption. Coconut oil is more satisfying than other fats. When added to meals people tend to eat less food and feel fuller longer so they don' t eat as much at the next meal.

For example, in one study women were given a drink which contained either MCT ( from coconut oil) or LCT oil. Thirty minutes later they were offered lunch in which they could choose and eat as much as they wanted. The women who had the MCT oil before the meal ate less food, and as the authors of the study stated, " significantly decreased caloric intake in the lunch." 7

In another study a group of normal-weight men were fed a meal for breakfast differing only in the type of fat used. Later, food intakes at lunch and dinner were measured. Those eating breakfasts containing MCT ate less at lunchtime. At dinner there was no difference. This study showed that when MCT were eaten at one meal, hunger is forestalled for longer and less food is eaten at the next. Also important, was that even though subjects ate less at lunch, they did not make up for it by eating more at diner. Total daily food intake decreased.8

Studies have shown that when oils containing MCT are used in place of other fats in the diet people can lose as much as 36 pounds a year even when total calorie consumption remains the same! 9 Simply changing the type of oil used in food preparation can bring about a dramatic reduction in body fat and weight without changing the way you eat or the amount you consume. I see this happen all the time. When people switch from using vegetable oils to coconut oil they lose excess body fat without even dieting.

Changing the type of oil you use in meal preparation is a simple step you can take to lose weight. Since no other lifestyle or dietary changes are needed to get results, you can lose weight without suffering from hunger or struggling with weight-loss diets. For this reason weight loss can be easy and permanent.

Where can you find the right type of oil and how do you use it? The answer to these questions are found in my book titled Eat Fat, Look Thin: A Safe and Natural to Lose Weight Permanently. In this book I outline a unique weight-loss program backed by the results of numerous studies involving coconut oil, and include testimonials from those who have had success, as well as comments from health care professionals familiar with the use of this remarkable dietary fat. One of the unique features of this program is that it is so versatile it can be incorporated into and work with a variety of different diets. It works with low-carb diets such as the Zone Diet and Atkins Diet as well as vegetarian and raw food diets. It' s a dietary program you can live comfortably with for the rest of your life so that the weight you lose stays off permanently. There really is no other weight-loss program like it.

REFERENCES 1. Heini, A.F. and Weinsier, R.L. 1997. Divergent treands in obesity and fat in patterns: the American paradox. American Journal of Medicine 102( 3) : 259-64
2.Rolls, B.J. and Miller, D.L. 1997. Is the low-fat message giving people a license to eat more? Journal of the American College of Nutrition 16: 535.
3. St-Onge, M.P., and Jones, P.J.H., 2002. Physiological effects of medium-chain triglycerides: potential agents in the prevention of obesity. Journal of Nutrition 132( 3) : 329-332.
4. Crozier G. et al. 1987. Metabolic effects induced by long-term feeding of medium-chain triglyceridesd in the rat. Metabolism 36: 807-814
5. Dulloo, A.G., et al. 1996. Twenty-four-hour energy expenditure and urinary catecholamines of humans consuming low-to-moderate amounts of medium-chain triglycerides: a dose-response study in a human respiratory chamber. Eur. J. Clin. Nutr. ( 50( 3) : 152-8.
6. Fife, B., 2002. Eat Fat, Look Thin: A Safe and Natural Way to Lose Weight Permanently, Piccadilly Books, Ltd., Colorado Springs, CO.
7. Rolls, B.J. et al. 1988. Food intake in dieters and nondieters after a liquid meal containing medium-chain triglycerides. Am. J. Clin. Nutr. 48( 1) : 66.
8. Van Wymelbeke, V., et al. 1998. Influence of medium-chain and long-chain triacylglycerols on the control of food intake in men. Am. J. Clin. Nutr. 68: 226-234.
9. St-Onge, M.P., and Jones, P.J.H., 2002. Physiological effects of medium-chain triglycerides: potential agents in the prevention of obesity. Journal of Nutrition 132( 3) : 329-332.

Information in this article was taken from Eat Fat, Look Thin by Bruce Fife, ND. Copyright © Bruce Fife, 2002. All rights reserved.

This website is for informational purposes only, and is educational in nature. Statements made here have not been evaluated by the FDA. Nothing stated on this website is intended to diagnose, treat, cure or prevent any disease.
How a PR Campaign Led to Unhealthy Diets
By Beatrice Trum Hunter

Trans fats form when unstable oils, predominantly polyunsaturated ones, undergo hydrogenation. This process hardens the oils an makes them more stable. However, the process converts the natural sis form of the oils to an unnatural trans form.
The trans form has been shown to increase the risk of coronary heart disease. After lengthy deliberation, the Food and Drug Administration recently took action. The agency will require, by 2006, a specific declaration of trans fatty acids contained in food products.
This action will affect both food processors and consumers. What is likely to occur? Many products, formerly containing trans fatty acids, will be reformulated to contain lower levels, and others will be labeled " trans-free" or " not hydrogenated." How will processors be able to formulate food products without trans fats?
Doubtless, food technologists will devise solutions. However, food processors already have several options available. They can use oils that have been modified, such as high oleic oils and medium-chain triglycerides ( MCTs) . Or, processors could revert to palm or coconut oils, which have served them well in the past. Unfortunately, these two oils have been wrongly maligned.

Trans Fats are Not Saturated Fats
At present, whenever the words " trans fats" are mentioned, they are followed by the words " and saturated fats." Wrongly, these two types of fats have been inextricably intertwined by officials and the public. Both types of fats are viewed as unhealthy. To equate saturated fats with trans fats is incorrect and misleading. Saturated fats are not created equal. Palm and coconut oils, predominantly saturated, nevertheless are healthy oils. Food processors reluctantly had abandoned their use in the late 1980s, because of scare tactics waged by competing interests and misguided individuals. The story involved market concerns, not scientific evidence.

Tropical Oils and Trade Politics
Taxing Imported Oils. As early as 1934, the U.S. Congress imposed a tax of 3 cents per pound on palm and coconut oils intended for food, but not for industrial use. ( Less than half of these imported oils are used in food products. The majority is used in soaps, suntan lotions, and other nonfood uses.) According to the U.S. Department of Agriculture, the act was " principally to protect domestically produced vegetable oils in their use in the production of edible products."
The tax was suspended from 1957 to 1963. In 1965, a Coconut Oil Users Committee, comprising many U.S. food companies that were using imported coconut and palm oils in their food products, sought a repeal of the tax. In 1966, Congress complied with the request and suspended the tax permanently. The oils could thus enter the country duty-free. However, lobbying efforts to protect domestic oils continued. Another bill introduced in Congress in 1977, if successful, would have reimposed the 3-cents-per-pound tax on these imported oils used with products such as potato chips. The bill failed.
Although these imported oils represented only a very small fraction of oils used in food processing, domestic oil producers were concerned that the lower prices of the imported oils would not only be attractive for increased domestic sales but also would threaten to become global competitors.
The " Tropical Grease Campaign." By the mid-1980s, soybean oil accounted for more than 70% of all edible oils in the United States; palm and coconut oils, only 4% . However, the domestic oil industry viewed with alarm the competing interest of the imported oils.
In 1986, with endorsements form other farm groups, the American Soybean Association ( ASA) launched a series of attacks that became known as the " tropical grease campaign." The campaign created a new term, " tropical oils, " and used the phrase derisively. The term was inaccurate. Some oils produced in temperate climates, such as peanuts, soybeans, and other oil-bearing plants, also are produced in tropical climates. The real targets were palm and coconut oils. The face-off was not between tropical and temperate-climate oils, but rather between domestic and imported ones. The ADA attempted to block competition in 1987 by trying to persuade lawmakers to introduce legislation against cholesterol-rising saturated fats.
This effort was abetted by a self-styled consumer crusader, Phil Sokolof, who waged his own campaign against these oils. He established and funded the National Heart Savers Association, and paid for full-page advertisements in nationally distributed newspapers, with the dramatic headline " The Poisoning of America! " He charged that tropical oils destroy life or impair health. The combined campaigns of Sokolof and ASA convinced many consumers that tropical oils were unhealthy, and consumers should be warned on product labels. A call for labeling. The ASA viewed potential legislation on labeling as its " biggest weapon" against foreign-oil producers. The ASA ominously warned its members that foreign producers " ere trying to put you out of business."
FDA officials testified against labels that highlighted tropical oils. The FDA press officer, Chris Lecos, suggested that instead of descriptions of which oils are used, " we need labeling on fatty acid content and a breakdown between polyunsaturated and saturated fats."
U.S. Trade Representative Clayton Yeuter admitted that " the main objective of the proposed tropical labeling legislation was to protect the domestic oil industry."
The Institute of Shortening and Edible Oils charged: " The health angle is a smoke screen for a trade issue. & Specific labeling of foods in regard to their content of the so-called tropical oils is clearly discriminatory and without scientific basis."
The Malaysian palm oil industry, the largest supplier of palm oil, protested against what it termed a " smear campaign" waged by rival American farmers. The group complained to the advertising division of a radio broadcasting company about deceptive advertisements, and caused ASA to withdraw its advertisement claims. Similarly, the Philippines coconut oil industry, the major supplier of coconut oil, complained of false reports being circulated about its product.

Conversion, with Problems
The campaign succeeded in having major food processors reformulate their products with domestically produced oils. According to food writer Jane Heimlich, the anti-tropical-oil campaign resulted in a switch to " true artery-clogging horrors-partially hydrogenated oils."
The reformulation created problems. Palm and coconut oils resist oxidation and are highly stable. They do not require hydrogenation, and are trans-free. However, many of the domestic oils are predominantly polyunsaturated, which makes them quite unstable, and subject to oxidation. To make them more stable, they need to be hydrogenated. A major portion of soybean oil, for example, is hydrogenated.
Food processors switched reluctantly. Palm and coconut oils have advantages over hydrogenated vegetable oils from the viewpoint of food processing. Palm oil can be separated readily by a physical process into a liquid fraction ( palm olein) and a solid fraction ( palm stearin) . Manufacturers can make bakery shortening from a blend of palm oil and palm sterin, yet leave all the polyunsaturates intact. The resulting food product has no trans fats. Also, both palm and coconut oils are highly suitable for frying because of their high oxidative stability.
Because palm and coconut oils are semi-solid naturally, they do not require hydrogenation. Unlike many other vegetable oils, extraction can be done without the use of harsh chemical solvents. These oils have low foaming tendencies when heated, so they do not require the use of anti-foaming agents. Because these oils have high smoke points, they resist polymerization and oxidation.
These features benefit food processors, but do they harm consumers? The aggressive campaign against these oils was intended to make consumers fearful of unhealthy qualities in the oils, and to pressure food processors to eliminate them. However, the scientific evidence demonstrates that palm and coconut oils are healthful.

The Scientific Evidence
At the height of the campaign waged against palm oil, the July 1987 issue of Nutrition Reviews printed a short review of new findings about palm oil. Palm oil does not act like a saturated fat. On the contrary, animal studies showed that palm oil acts more like an unsaturated fat. Palm oil contains 40% oleic acid and 10% linoleic acid. Both of these fatty acids are effective in lowering plasma cholesterol. Also, palm oil contains tocotrienols, which lower cholesterol. Special triglyceride species and some non-triglyceride species identified in palm oil may have physiologic properties that differ form most saturated fats. A fraction of palm oil is very rich in vitamin E, and also contains large amounts of carotenoids. Both are beneficial in maintaining membrane fluidity and function. In fact, because of its carotene and vitamin E content, palm oil reduces blood clotting that can lead to stroke. The newer findings showed that palm oil had beneficial effects on blood lipids, and reduced cardiovascular risks, thrombosis, and atherosclerosis.
Later, it was found that palm oil is the richest know source of natural carotenoids. By 1993, a natural carotene complex product was extracted from palm oil.
Similarly, newer findings about coconut oil demonstrated that it, too, is a healthy fat. In 1988, N.W. Istfan of Harvard University Medical School' s Nutrition Coordinating Center, vindicated coconut oil. Dr. Istfan reported: " For the U.S. consumer, the use of coconut oil does not increase the role of heart disease." Other researchers demonstrated that coconut oil reduces the risk of atherosclerosis, heart disease, cancer, and other degenerative conditions. It helps prevent bacterial, viral, and fungal infections, as a result of its antimicrobial component, lauric acid, which is found solely in coconut oil and in breast milk. Coconut oil is rich in MCTs, which provide an immediate source of fuel and energy, and enable the human body to metabolize fat efficiently. This feature helps dieters, athletes, individuals who have difficulty digesting fat, and those with impaired immune systems. Unlike some saturated fats, coconut oil does not raise cholesterol.
The historic evidence strengthens recent findings about palm and coconut oils. Many groups of people, throughout the world, have thrived on these oils in their daily diets, without experiencing negative health effects.
Coming Full Circle. If some food processors choose to revert to their use of palm and coconut oils-which served them well in the past-an irony should be noted: Instead of the former label declaration announcing that the product contained " NO TROPICAL OILS! " the newer labels may announce " CONTAINS TROPICAL OILS! NO TRANS FATS! " Such labels would come full circle.

This article originally appeared in the August 2003 issue of Consumers' Research, vol. 86 no. 8.

This website is for informational purposes only, and is educational in nature. Statements made here have not been evaluated by the FDA. Nothing stated on this website is intended to diagnose, treat, cure or prevent any disease.

Copyright © Coconut Research Center, 2004

Coconut In Traditional Medicine

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:

" Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
" Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
" Kills fungi and yeasts that cause candidiasis, ringworm, athlete' s foot, thrush, diaper rash, and other infections.
" Expels or kills tapeworms, lice, giardia, and other parasites.
" Provides a nutritional source of quick energy.
" Boosts energy and endurance, enhancing physical and athletic performance.
" Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
" Improves insulin secretion and utilization of blood glucose.
" Relieves stress on pancreas and enzyme systems of the body.
" Reduces symptoms associated with pancreatitis.
" Helps relieve symptoms and reduce health risks associated with diabetes.
" Reduces problems associated with malabsorption syndrome and cystic fibrosis.
" Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
" Helps protect against osteoporosis.
" Helps relieve symptoms associated with gallbladder disease.
" Relieves symptoms associated with Crohn' s disease, ulcerative colitis, and stomach ulcers.
" Improves digestion and bowel function.
" Relieves pain and irritation caused by hemorrhoids.
" Reduces inflammation.
" Supports tissue healing and repair.
" Supports and aids immune system function.
" Helps protect the body from breast, colon, and other cancers.
" Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
" Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
" Helps prevent periodontal disease and tooth decay.
" Functions as a protective antioxidant.
" Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.
" Does not deplete the body' s antioxidant reserves like other oils do.
" Improves utilization of essential fatty acids and protects them from oxidation.
" Helps relieve symptoms associated with chronic fatigue syndrome.
" Relieves symptoms associated with benign prostatic hyperplasia ( prostate enlargement) .
" Reduces epileptic seizures.
" Helps protect against kidney disease and bladder infections.
" Dissolves kidney stones.
" Helps prevent liver disease.
" Is lower in calories than all other fats.
" Supports thyroid function.
" Promotes loss of excess weight by increasing metabolic rate.
" Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.
" Helps prevent obesity and overweight problems.
" Applied topically helps to form a chemical barrier on the skin to ward of infection.
" Reduces symptoms associated the psoriasis, eczema, and dermatitis.
" Supports the natural chemical balance of the skin.
" Softens skin and helps relieve dryness and flaking.
" Prevents wrinkles, sagging skin, and age spots.
" Promotes healthy looking hair and complexion.
" Provides protection form damaging effects of ultraviolet radiation form the sun.
" Helps control dandruff.
" Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
" Has no harmful or discomforting side effects.
" Is completely non-toxic to humans.

See Research to read some of the published studies regarding the above mentioned uses of coconut products.

Coconut Oil

While coconut possesses many health benefits due to its fiber and nutritional content, it' s the oil that makes it a truly remarkable food and medicine.

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

Coconut oil has been described as " the healthiest oil on earth." That' s quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats. Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids ( SCFA) , medium-chain fatty acids ( MCFA) , and long-chain fatty acids ( LCFA) . Coconut oil is composed predominately of medium-chain fatty acids ( MCFA) , also known as medium-chain triglycerides ( MCT) .

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids ( LCFA) . Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants ( including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.

There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils