Coconut Oil vs. MCT Oil: What’s the Difference? | Saturated Fat | Brain Health- Thomas DeLauer
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you might be wondering what the difference between coconut oil and MCT oil is well the reality is it’s very very simple and when we start to learn exactly what makes up coconut oil and what makes up MCTS everything makes perfect sense so in this video I’m gonna give you a solid understanding of what you should opt for and when and why hey you’re watching the leading nutrition and performance Channel out there on YouTube new videos coming out every single Tuesday Friday and Sunday at 7 a.m. Pacific time for regular programming and additional videos coming out throughout the rest of the week as well make sure you hit that little Bell button to turn on notifications so you know whenever I go live or post a video and also head on over to Haile comm check out the clothes that I’m always wearing so first off let’s give a breakdown of what coconut oil is comprised of so coconut oil is approximately 50% something known as lauric acid okay lauric acid is not an MCT this is where things get confusing because people seem to think that MCTS are all that coconut oil is and that MCT oil is literally just an extracted form of coconut oil well it’s a little bit different than that you see since coconut oil is predominantly lauric acid and lauric acid is technically a long-chain fatty acid that makes coconut oil a hybrid of two fats long-chain fatty acids that take longer to digest but also with some naturally occurring medium chain triglycerides that absorb faster but the interesting thing is is that lauric acid is technically a medium length long-chain fatty acid now now we’re getting crazy here but what that means is that it’s a long-chain fatty acid in that it has all the attributes of a regular fat okay we’re talking like olive oil butter things like that regular not MCT fats but it has properties of MCTS as well you see when we break down the carbon chains everything starts to make sense so MCT oils digests quickly because they have short amounts of carbon chains less carbon chains for example c6 MCT oil stands for six carbon chains c8 coconut oil stands for eight carbon chains c10 coconut oil stands for 10 carbon chains the less carbon Cheng’s the easier is for the body to break it down very very fast because there’s less bonds okay now with lauric acid it is considered a c12 which means it’s just passed the classification as a medium chain triglyceride making it officially a long-chain fatty acid now what makes it different is that it takes a brief pit stop at the liver for digestion so MCT oils for example when you digest them they bypass the liver they go straight into the lymphatic system and they go straight into being utilized for fuel this is great when you want really quick energy but you don’t always want just quick energy whereas lauric acid has a quick pit stop at the liver for a little bit of metabolism before it goes into the lymph system and gives you energy so this is why coconut oil is actually quite nice you’re getting a combination in the best of both worlds you’re getting a plethora of different c6 c8 and c10 oils but you’re also getting a slightly slower digesting c12 oil now the other benefit is that lauric acid reacts in the digestive system with specific enzymes to form what is called mono Lauren mono Lauren has extremely powerful antimicrobial and antibacterial properties which ends up adding to all the extra benefits that Coke annoyin provide including reductions in inflammation so when you’re opting for coconut oil versus MCT I’m a little bit partial to coconut oil because you’re giving yourself a wider spectrum you see you wouldn’t want to just rely on pure sugar for energy right you usually want to balance it out with other kinds of carbohydrates to balance your energy well the same should apply with fats you don’t always just want a fat that’s gonna absorb like that because all its gonna do is give you a quick burst of energy and then leave you hanging why not get the full spectrum natural bioavailable fats that are coming in its natural form it just makes a lot more sense but now it leads me to the next point which is the whole saturated fat controversy now you may have seen the recent lecture that was put out by Harvard that went pretty viral talking about coconut oil being a poison it seems like once a year or so we have a video or an article or paper come out that tells us that coconut oil is bad I could go off on my high horse and talk about the whole conspiracy theory thing but the reality is let’s just look at the facts okay up until recently we used to think the saturated fats were the end all be all when it came down heart disease and stroke risk and that’s fine okay that’s the way things used to be but as we’ve evolved in research the science clearly shows that it’s more linked to inflammation more than anything so does saturated fat trigger inflammation or which came first the chicken or the egg you see the reality is saturated fat consumption doesn’t elevate your overall triglycerides or doesn’t elevate your overall cholesterol levels what ends up doing that is the inflammation in conjunction with the higher fat content so let me give you an example you have inside your arteries you have these receptors known as LDL receptors okay they sit on cells inside your arteries and it’s their job to collect LDL cholesterol and process that cholesterol LDL z’ job is to move cholesterol to the cell so we need it it’s good okay but the reason it gets a bad rap is because we hear it as hey this is what delivers cholesterol and we don’t want to deliver cholesterol well wait a minute no we need to deliver cholesterol because we need it for regular function we just don’t need to deliver too much so normally in a healthy cell in the endothelial layer what will happen is that cell will collect the LDL it’ll process it do what it needs to do and everything will go along its merry way but if there’s inflammation at the cellular level in that endothelial layer in the artery then that prevents the LDL receptor from ever doing its job properly which means that you’re left with higher amounts of blood cholesterol so if inflammation isn’t the issue then the cholesterol doesn’t become nearly as much of an issue either so sugar for example is one of the leading triggers of inflammation so a lot of these studies that had looked at people that were consuming high amounts of fat or high amounts of coconut oil or anything like that they weren’t having them exclude sugar from their diet so the kinds of people in the past that were generally consuming lots of saturated fats were also the same kinds of people that were generally consuming high sugar foods it’s a classic example of correlation does not equal causation so now as we start looking at this everything starts to make more sense now here’s a couple of studies to ease your mind as well there’s one meta-analysis study took a look at 21 different studies in 348 thousand participants and what they wanted to do is they wanted to take a look the link between saturated fats or lower fat diets and heart disease and stroke and what they found is that there was absolutely no difference between the two there was no elevation in those that were consuming higher amounts of saturated fats versus those that were consuming a low-fat diet okay so virtually no difference all in all ended up the same the risk factors were the same with genetics and age etc etc the diet didn’t really play a big role as far as fat was concerned but there’s another Japanese study that took a look at 58,000 participants over the course of 14 years yes 14 years and they wanted to do the same thing they wanted to see okay what happens if people are consuming higher amounts of saturated fat well what they found is again no risk factor for heart disease with increases in saturated fat but believe it or not there was actually decreased risk factors for stroke with higher amounts of saturated fat so I don’t want the saturated fat thing to scare you away from coconut oil okay coconut oil is different okay even that’s a saturated fat it’s still not even in the same world as butter or lard or anything like that simply because it’s such a shorter carbon chain the body has an easier time breaking it down the enzymes have an easier time working with it and it most certainly is not a poison now don’t take this video the wrong way and think that MCTS are bad okay I condone MC T’s in the proper utilization in the proper form okay MC tees are great for quick energy they’re great if you just want to add a little bit more texture a little bit more consistency or just some easy fats to whatever keto drink you’re making I totally understand that and I’m not anti MC t I just think that when it comes down to cooking when it comes down to using it with food when it comes down to everyday consumption you get a lot more benefits out of coconut oil and consuming it in its raw whole form then you would out of just getting the extracted MCTS from it but by and large you’re looking at a full spectrum oil that’s just going to give you a lot more so as always if you have ideas for future videos or you want to learn more about the world of coconut oil or fats in general just put it down in the comment section below alright see you in the next video
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Coconut Oil vs. MCT Oil: What’s the Difference? Thomas DeLauer explains the differences between Coconut Oil and MCT Oil.
The dominant fatty acid in coconut oil, on the other hand, is lauric acid, which comprises about 50% of the total fat content. Coconut oil also contains a very nominal amount of Caproic Acid (C6), about 6% Caprylic Acid (C8) and about 10% Capric Acid (C10)
Lauric acid is most well-known for its antimicrobial properties, since it’s the precursor to monolaurin, a more powerful antimicrobial agent that is able to fight viruses and bacterial infections. When lauric acid is digested, enzymes within the digestive tract form the valuable type of monoglyceride called monolaurin. When lauric acid is converted to monolaurin, which acts as a bacteria-killer – it has the ability to kill a wide range of harmful pathogen hosts in the body, making it an effective way to help treat or prevent infections, viruses, digestive disorders and chronic diseases.
A meta-analysis study, published 2010, which pooled data from 21 studies and included nearly 348,000 adults, found no difference in the risks of heart disease and stroke between people with the lowest and highest intakes of saturated fat (7). A Japanese prospective study that followed 58,000 men for an average of 14 years found no association between saturated fat intake and heart disease, and an inverse association between saturated fat and stroke (i.e. those who ate more saturated fat had a lower risk of stroke) (8)
Our brains are composed of 60% fat and the majority of the fat in the brain is saturated.The myelin sheath that surrounds the nerves in the brain and ensures their proper function is also largely made of saturated fat and cholesterol.
Avocado Oil & Olive Oil:
Avocado oil & olive oil are high in a monounsaturated fat known as oleic acid.
Reduces Blood Pressure- Oleic acid regulates the activity of adrenoceptor signaling pathways which direct the adrenergic receptors (α- and β-adrenoceptors) that help regulate blood pressure.
Protects Cell Membranes from Free Radicals- Oleic acid replaces other omega fatty acids in cell membranes. Since oleic acid is less susceptible to oxidation damage than omega-6 and omega-3 fatty acids, replacing these fatty acids with oleic acid protects your cell membranes from free radicals and other oxidative stressors.
Vegetable oils contain very high levels of polyunsaturated fats (PUFAs) – omega 3’s support cellular membranes and keep them flexible whereas omega 6’s contain pro-inflammatory eicosanoids that are important chemicals in the immune system, but when too many of them are produced, they can increase inflammation. Polyunsaturated fats are the least stable fats as they have multiple binding sites exposed, making them particularly open to oxidation – offering lots of available spaces for the free radicals to enter and mess with the fat. Monounsaturated are relatively stable in comparison to polyunsaturated fats. “Mono,” meaning one, indicates that there is one place for a free radical to enter.
Study-A study from Journal of Food Lipids found that in soybean and canola oils found on store shelves in the U.S., about 0.56% to 4.2% of the fatty acids in them were toxic trans-fats. Many vegetable oils contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene). These artificial antioxidants keep the food from spoiling too quickly, but they have also been shown to produce potential cancer compounds in the body.
2) Oleic Acid Health Benefits: MooScience. (n.d.). Retrieved from
3) Omega-7 Protects and Metabolic Syndrome – page 1 | Life Extension. (n.d.). Retrieved from
4) Omega-7 An Overlooked Fatty Acid – Life Extension. (n.d.). Retrieved from
5) Omega-3-6-9 Fatty Acids: A Complete Overview. (2017, January 15). Retrieved from
6) Hydrogenated Fat Dangers | Understand Trans Fats Dangers. (n.d.). Retrieved from
7) Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation … – PubMed – NCBI. (n.d.). Retrieved from
8) PubMed. (n.d.). Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.